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Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

Przygodzka M, Zieliński H, Ciesarová Z, Kukurová K, Lamparski G - Food Sci Nutr (2016)

Bottom Line: The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes.The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix.It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

View Article: PubMed Central - PubMed

Affiliation: Division of Food Science Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima 10 P.O. Box 55 10-748 Olsztyn 5 Poland.

ABSTRACT
The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

No MeSH data available.


The overall quality of rye‐buckwheat cakes fortified with spices addition.
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fsn3329-fig-0001: The overall quality of rye‐buckwheat cakes fortified with spices addition.

Mentions: The overall quality of RBC made of light buckwheat flour encorporated with selected spices is presented on Figure 1. The overall acceptability for control cake was 6.4, in comparison its sensorial score was higher than for cakes made of buckwheat and wheat flour proposed by Kaur et al. (2014). The RBC fortified with spices showed following rank of acceptability: cakes with vanilla (7.9), with spice mix (7.5), with cinnamon (6.9), and with nutmeg (6.6). Also high acceptability showed cakes fortified with allspice (6.2) and cloves (6.1). Taking into account the overall acceptability rating, it was decided to use RBC fortified with allspice, cinnamon, cloves, spice mix, nutmeg, and vanilla for further chemical analysis.


Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

Przygodzka M, Zieliński H, Ciesarová Z, Kukurová K, Lamparski G - Food Sci Nutr (2016)

The overall quality of rye‐buckwheat cakes fortified with spices addition.
© Copyright Policy - creativeCommonsBy
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4930508&req=5

fsn3329-fig-0001: The overall quality of rye‐buckwheat cakes fortified with spices addition.
Mentions: The overall quality of RBC made of light buckwheat flour encorporated with selected spices is presented on Figure 1. The overall acceptability for control cake was 6.4, in comparison its sensorial score was higher than for cakes made of buckwheat and wheat flour proposed by Kaur et al. (2014). The RBC fortified with spices showed following rank of acceptability: cakes with vanilla (7.9), with spice mix (7.5), with cinnamon (6.9), and with nutmeg (6.6). Also high acceptability showed cakes fortified with allspice (6.2) and cloves (6.1). Taking into account the overall acceptability rating, it was decided to use RBC fortified with allspice, cinnamon, cloves, spice mix, nutmeg, and vanilla for further chemical analysis.

Bottom Line: The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes.The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix.It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

View Article: PubMed Central - PubMed

Affiliation: Division of Food Science Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima 10 P.O. Box 55 10-748 Olsztyn 5 Poland.

ABSTRACT
The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

No MeSH data available.