Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars
European Food Research and Technology, cilt.242, sa.1, ss.51-60, 2016 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 242 Sayı: 1
- Basım Tarihi: 2016
- Doi Numarası: 10.1007/s00217-015-2517-8
- Dergi Adı: European Food Research and Technology
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.51-60
- Anahtar Kelimeler: Cereal cookies, alpha-Dicarbonyl compounds, Phenolic compounds, Free amino acids, Sucrose degradation, MAILLARD REACTION, AMADORI REARRANGEMENT, TRAPPING REACTIONS, METHYLGLYOXAL, 3-DEOXYGLUCOSONE, IDENTIFICATION, DEGRADATION, EPICATECHIN, PRODUCTS, FRAGMENTATION
- Hacettepe Üniversitesi Adresli: Evet
Özet
Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of α-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of α-dicarbonyl compounds in diet. This study was performed to evaluate the formation of α-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. α-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.