Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits

被引：40

作者：

Antoniewska, Agata ^{[1
]}

Rutkowska, Jaroslawa ^{[1
]}

Pineda, Montserrat Martinez ^{[2
]}

机构：

[1] Warsaw Univ Life Sci WULS SGGW, Fac Human Nutr & Consumer Sci, Dept Instrumental Anal, Nowoursynowska St 159c, PL-02776 Warsaw, Poland

[2] Univ Zaragoza, Fac Sports & Hlth Sci, Dept Anim Prod & Food Sci, Plaza Univ 3, Huesca 22002, Spain

来源：

FOOD CHEMISTRY | 2019年 / 286卷

关键词：

Freeze-dried Japanese quince; Cookies; Antioxidative properties; Volatile compounds; Lipid oxidation products; MAILLARD REACTION-PRODUCTS; CHEMICAL-COMPOSITION; PHENOLIC-COMPOUNDS; IN-VITRO; BISCUITS; POLYPHENOLS; MUFFINS; QUALITY; FLOUR; PARTS;

D O I：

10.1016/j.foodchem.2019.02.029

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0-9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhibited less secondary lipid oxidation products compared with the control cookies. Enriched cookies had higher contents of volatile hexanal, heptanal, octanal, 2-heptenal, (E) than control cookies. Acetic acid dominated in the volatile profile of enriched cookies (ranging 7.05-23.37%), hence intensities of acidic and citrus aroma were scored high. Cookies stored for 16-weeks showed increased amounts of hydrocarbons as compared with fresh cookies and new hydrocarbons were also generated, which were not detected in fresh cookies. The consumer panel indicated a higher preference for cookies containing 1.0 and 1.5% FJQF than those containing 6.0 and 9.0%.

引用

页码：376 / 387

页数：12

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