Effects of different grain mixtures on Maillard reaction products and total antioxidant capacities of breads

Serpen A., GÖKMEN V., ATAÇ MOGOL B.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, cilt.26, ss.160-168, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26
  • Basım Tarihi: 2012
  • Doi Numarası: 10.1016/j.jfca.2012.02.001
  • Dergi Adı: JOURNAL OF FOOD COMPOSITION AND ANALYSIS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.160-168
  • Anahtar Kelimeler: Bread, Total antioxidant capacity, Multi-grain, Maillard reaction, Synergism, Antagonism, Food analysis, Food composition, ACRYLAMIDE CONTENT, IN-VITRO, WHEAT, FUROSINE, PROTEIN, BAKING, RISK
  • Hacettepe Üniversitesi Adresli: Evet

Özet

This study aimed to evaluate the effects of multi-grain (wheat, oat, rye, wheat bran, soy, maize) combinations on Maillard reaction products (MRPs) and total antioxidant capacity (TAC) in breads. Wheat bran-, soy- and maize-containing breads were efficient in suppressing the formation of 5-hydroxymethylfurfural. All multi-grain combinations had higher furosine concentrations as compared to wheat bread. Wheat bran or maize associated breads were free of acrylamide or contained lower amounts of acrylamide. Wheat bran- and soy flour-containing breads enhanced the TAC by at least 50%. Among all the tested binary (10 combinations), ternary (10 combinations), quaternary (5 combinations) and quinary (1 combination) grain mixtures of breads, 15, 35 and 50% showed synergistic, additive and antagonistic interactions with regards to TAC values determined with ABTS assay, respectively. (C) 2012 Elsevier Inc. All rights reserved.