Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices
المؤلفون المشاركون
Przygodzka, Małgorzata
Zieliński, Henryk
Ciesarová, Zuzana
Kukurová, Kristina
Lamparski, Grzegorz
المصدر
العدد
المجلد 2015، العدد 2015 (31 ديسمبر/كانون الأول 2015)، ص ص. 1-9، 9ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2015-07-22
دولة النشر
مصر
عدد الصفحات
9
التخصصات الرئيسية
الملخص EN
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.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Przygodzka, Małgorzata& Zieliński, Henryk& Ciesarová, Zuzana& Kukurová, Kristina& Lamparski, Grzegorz. 2015. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices. Journal of Chemistry،Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1067452
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Przygodzka, Małgorzata…[et al.]. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices. Journal of Chemistry No. 2015 (2015), pp.1-9.
https://search.emarefa.net/detail/BIM-1067452
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Przygodzka, Małgorzata& Zieliński, Henryk& Ciesarová, Zuzana& Kukurová, Kristina& Lamparski, Grzegorz. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices. Journal of Chemistry. 2015. Vol. 2015, no. 2015, pp.1-9.
https://search.emarefa.net/detail/BIM-1067452
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1067452
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر