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Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices
Joint Authors
Przygodzka, Małgorzata
Zieliński, Henryk
Ciesarová, Zuzana
Kukurová, Kristina
Lamparski, Grzegorz
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-9, 9 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-07-22
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Abstract 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.
American Psychological Association (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
Modern Language Association (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
American Medical Association (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
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1067452