Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Abstract

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

Physicochemical Properties and Sensory Evaluation of Wheat-Purple Rice Biscuits Enriched with Green-Lipped Mussel Powder (Perna canaliculus) and Spices

“…e Maillard reaction between the carbohydrates and amino acids was the main factor that changed the color of biscuits in response to the baking temperature and time [42]. Moreover, high browning index values have also been found in bakery products enriched with spices [46].…”

Effects of Extruded Soy Protein on the Quality of Chinese Steamed Bread

“…With the lack of lysine for WF, the amino acid balance of CSB was poor. What is worse, furosine is an indirect measurement of -N-formyl-( -N-deoxyglucose)-Lys, which is the major component of blocked Lys present after the early Maillard reaction [5]. Bread may come into being a part of furosine when adding bran, rye, or maize to the wheat flour, respectively.…”

Investigation of dielectric properties, total phenolic content and optimum formulation of microwave baked gluten-free cakes

“…After ultrasonic vibration for 1 min, the solution was mixed and centrifugated for 5 min at 50009g at 4°C. The supernatants were collected into a flask and extracts were stored at -18°C till the analysis of total phenolic content (TPC) (Przygodzka et al 2015).…”

“…TPC was determined with Folin-Ciocalteu reagent using the method which was adapted from Przygodzka et al (2015). Briefly, 0.1 ml of the extract was mixed with 0.5 ml Foline Ciocalteu reagent (previously diluted with distilled water (1:10, v/v)) and 4 ml sodium carbonate (Na 2 CO 3 ) solution (previously diluted with distilled water (7.5:100, v/v)).…”

“…Moreover, it can be considered as a potential ingredient for gluten-free diet. In literature, its usage in gluten free biscuits (Baljeet et al 2010), crackers (Sedej et al 2011), bread formulations (Constantini et al 2014) and cakes (Przygodzka et al 2015) were reported.…”