Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

Kocadağlı, Tolgahan; Žilić, Slađana; Taş, Neslihan Göncüoğlu; Vančetović, Jelena; Dodig, Dejan; Gökmen, Vural

doi:10.1007/s00217-015-2517-8

Cited by 45 publications

(31 citation statements)

References 50 publications

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“…To conclude, cysteine addition, initial pH, and thermal treatment had significantly affected the color and sensory characteristics of MRPs which can be supported by the previous studies. [13,37] The results of PLSR correlation were found consistent with our chemical analysis data. We assume that cysteine inhibited the browning probably due to inhibition of the formation of high molecular weight protein melanin.…”

Section: Relationship Between Browning Color Volatile Compounds Mwsupporting

confidence: 86%

Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment

Wei

Thakur

et al. 2019

International Journal of Food Properties

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The effects of cysteine, initial pH, and thermal treatment on the color and flavor derived from Maillard reaction of flaxseed protein hydrolysates were investigated. Browning and color of Maillard reaction products (MRPs) were inhibited at higher cysteine concentration and lower initial pH. Higher cysteine or initial pH suppressed the cross-linking of 128-1,000 Da peptides and accelerated the degradation of peptides with a higher molecular weight (MW) (>1,000 Da). The higher temperature and longer reaction time resulted into a marked increase in flavor formation in the Maillard reaction model. Partial least squares regression (PLSR) revealed that volatile compounds, MW distribution, and amino acids of MRPs had a significant influence on MRPs sensory characteristics. The generation of umami, mouthfulness, and continuity was observed at relatively lower temperatures and longer heating time. The sulfur-and nitrogen-containing compounds from the low MW peptides (<1,000 Da) may lead to meaty aroma in MRPs.

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Section: Relationship Between Browning Color Volatile Compounds Mwsupporting

confidence: 86%

Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment

Wei

Thakur

et al. 2019

International Journal of Food Properties

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“…A high CIE b* value of control wheat bread crust indicated its intense yellow color, which may be due to the intensity of the intermediate stages of the Maillard reaction [Hofmann, 1998], and may partly be due to the thermal oxidation of shortening. According to Kocadağlı et al [2016], α-dicarbonyl compound trapping ability of phenolic compounds was attributed to the reduction of some reactive Maillard reaction intermediates during baking of cookies, that, in our case, could be refl ected in signifi cantly lower CIE b* values of maize mix-bread crusts compared with the value of wheat bread crust.…”

Section: Phenolic Compounds Content the Antioxidant Capacity And Thementioning

confidence: 53%

Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

Šimić¹,

Žilić²,

Šimuruna³

et al. 2018

Pol. J. Food Nutr. Sci.

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In this study, the effect of anthocyanin-rich popping maize fl our on phenolic profi le, antioxidant capacity and color of bread were investigated. Texture and sensory properties of maize mix-breads were evaluated also. Replacing 30% of wheat fl our with blue-and dark-red-seeded maize fl ours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize fl ours improved functional profi le of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize fl our had no effect on the increase in the bread antioxidant capacity. Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.

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Section: Phenolic Compounds Content the Antioxidant Capacity And Thementioning

confidence: 99%

Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

Taş¹,

Gökmen²

2018

Pol. J. Food Nutr. Sci.

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Key words: anthocyanin-rich popping maize fl our, bread, phenolic profi le, anthocyanins, antioxidant capacity, physical and sensory properties In this study, the effect of anthocyanin-rich popping maize fl our on phenolic profi le, antioxidant capacity and color of bread were investigated. Texture and sensory properties of maize mix-breads were evaluated also. Replacing 30% of wheat fl our with blue-and dark-red-seeded maize fl ours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize fl ours improved functional profi le of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize fl our had no effect on the increase in the bread antioxidant capacity.Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.

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Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

Cited by 45 publications

References 50 publications

Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment

Color and flavor of flaxseed protein hydrolysates Maillard reaction products: effect of cysteine, initial pH, and thermal treatment

Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties

Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

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