Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder

Abstract

This study was conducted to investigate the quality characteristics, antioxidant activities and levels of acrylamide formation in cookies containing different amounts of onion peel powder. Onion peel powder was incorporated into the cookies at a level of 2-6% based on the total weight of wheat flour. The contents of moisture, ash, crude protein, total polyphenols, total flavonoids, and acrylamide content of cookies were determined, in addition to their antioxidant activities, pH values, loss rates, spread ratios, color, and texture. Upon increasing the amount of onion peel powder, the moisture and ash contents of the cookies increased, wheareas the pH, loss rate and spread ratio of the cookies decreased. In terms of the chromatic analysis, the L and b values decreased, while the a values increased as the amount of added onion peel powder increased. Furthermore, the total polyphenol and total flavonoid contents increased, while the antioxidant activities were significantly higher than that of the control, increasing proportionally with the concentration of onion peel powder. Moreover, the acrylamide contents of the cookies decreased slightly upon increasing the amount of added onion peel powder, with 6% onion peel powder being particularly effective in inhibiting acrylamide formation. These results suggest that the addition of onion peel powder to cookies will increase the value of cookies by enhancing their antioxidant activities and decreasing acrylamide formation.

Protein–phenolic interactions in lentil and wheat crackers with onion skin phenolics: effects of processing and in vitro gastrointestinal digestion

“…TPC of wheat bread 30 and wheat cookies 25 with the addition of OSP was reported to be proportional to the amount of OSP at a rate of 1–5% and 2–6%, respectivelyand was similar to our functional wheat crackers.…”

“…The b* value of W.S1 was close to the control-W ( p > 0.05), and that of L.S1/L.E1/L.Q1 Wheat cookies with OSP were reported to have lower L* and b* values, and higher a* values. 25 Similar to our study, L*/b* values were decreased and a* values were increased in pizza dough/baked pizza with OSP (2, 3.4, and 5%) 26 or bread with fried/dried/unprocessed OSP. 27 Thus, as the phenolic concentration was increased, the significant decrease in the L* value (indicating darker color) may be related with the intense Maillard reactions or the dominant color of the phenolic source present in the crackers cooked at high temperatures and with a large surface area.…”

Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch

“…This is also a common phenomenon when replacing gluten with fiber. This process is understood as being the result of prolonged gluten hydration and starch gelatinization (Yeom et al, 2017).…”

Comparative Analysis of Polyphenol Content and Antioxidant Activity of Different Parts of Five Onion Cultivars Harvested in Korea

“…It has been shown that the by-products contain more bioactive compounds compared to the edible part. The bulb part of the onion is mainly consumed, and the amount of peel and root that is discarded continues to increase [15]. Therefore, there is a need to explore ways to utilize these by-products, but so far, research on onions has focused on the edible part of the onion, and research on the by-products is rare.…”