Search for Author, Title, Keyword
Antioxidant Properties, Acrylamide Content and Sensory Quality of Ginger Cakes with Different Formulations
 
More details
Hide details
 
Publication date: 2012-03-31
 
 
Pol. J. Food Nutr. Sci. 2012;62(1):41-50
 
KEYWORDS
ABSTRACT
The antioxidant capacity, phenolic acids profile, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye flours according to the traditional formula (type 1 and type 2), and on the mixed white wheat flour with dark and brown rye flours due to the currently used formulation (type 3 and type 4), were studied. The antioxidant capacity of the ginger batters and cakes was investigated by cyclic voltammetry (CV) and against 2,2-diphenyl-1-picryhydrazyl radical (DPPH•). Phenolic acids profile was determined by HPLC whilst acrylamide by GC-MS method. The antioxidant capacity of traditional ginger cakes determined by CV and DPPH assays was higher when compared to those formulated on white wheat and rye mixed flours. All types of ginger cakes showed higher antioxidant capacity and phenolic acids content in relation to the respective batters. The higher content of acrylamide by 42 and 24% was noted in traditional ginger cakes of type 1 and type 2 as compared to that noted in ginger cakes of type 3 and type 4 (49 ± 4 µg/kg ). The overall sensory quality of traditional ginger cakes formulated on dark and brown rye flours (type 1 and type 2) was higher than those formulated on white wheat and rye mixed flours (type 3 and type 4). The results of this study indicate for the possibility of modulation of the sensory and antioxidant properties of ginger cakes by the type and quality of flours in the formulation as well as by batter preparation and baking process.
 
CITATIONS (9):
1.
Antioxidant-capacity-based models for the prediction of acrylamide reduction by flavonoids
Jun Cheng, Xinyu Chen, Sheng Zhao, Yu Zhang
Food Chemistry
 
2.
Development of a Rapid Method for the Evaluation of DPPH Radical Scavenging Activity of Ginger (Zingiber officinale) Foods Based on Cyclic Voltammetry
Liu Jiang, Xin Li, Dongfeng Wang
Food Analytical Methods
 
3.
Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside
Małgorzata Starowicz, Georgios Koutsidis, Henryk Zieliński
Molecules
 
4.
Antioxidant activity developed at the different stages of Maillard reaction with milk proteins
Yáñez Cortés, Maite Gagneten, Graciela Leiva, Laura Malec
LWT
 
5.
Bakery Products Science and Technology
Daniel Pinto, Inês Castro, Antonio Vicente, Ana Bourbon, Miguel Cerqueira
 
6.
Characterization of the quality of novel rye-buckwheat ginger cakes by chemical markers and antioxidant capacity
Małgorzata Przygodzka, Henryk Zieliński
Chemical Papers
 
7.
Production and characterization of functional bakery goods enriched with bioactive peptides obtained from enzymatic hydrolysis of lentil protein
Mina Mohammadi, Maryam Salami, Mohammadsaeed Yarmand, Zahra Emam-Djomeh, David McClements
Journal of Food Measurement and Characterization
 
8.
Investigation of cocoa and cinnamon effect on acrylamide formation in cakes production using GC/MS method: A risk assessment study
Monika Aghvami, Abdorreza Mohammadi, Gholamreza Khaniki, Mehdi Ahmadi, Mojtaba Moazzen, Majid Arabameri, Nabi Shariatifar
Food Chemistry: X
 
9.
Formation of Maillard reaction products in a model bread system of different gluten-free flours
Sylwia Mildner-Szkudlarz, Różańska Barbara, Aleksander Siger, Joanna Zembrzuska, Artur Szwengiel
Food Chemistry
 
eISSN:2083-6007
ISSN:1230-0322
Journals System - logo
Scroll to top