Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits

被引:19
作者
Fadel, Hoda H. M. [1 ]
Hassan, Ibrahim M. [2 ]
Ibraheim, Manar T. [2 ]
Abd El Mageed, Magda A. [1 ]
Saad, Rasha [1 ]
机构
[1] Natl Res Ctr, Chem Flavour & Aroma Dept, Cairo 12622, Egypt
[2] Ain Shams Univ, Food Sci Dept, Fac Agr, Cairo, Egypt
来源
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2019年 / 56卷 / 10期
关键词
Cinnamon essential oil; Exogenous flavour; Flavoured biscuits; Sensory evaluation; Encapsulation; MAILLARD REACTION; KEY ODORANTS; AROMA; VOLATILES; EXTRACT; STORAGE; BAKING; MODEL; FOOD;
D O I
10.1007/s13197-019-03931-2
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The flavour quality of biscuits could be lost during baking and storage. Therefor, the impact of using cinnamon essential oil (EO) encapsulated in maltodextrin (CO-MD), as exogenous flavour, on the flavour quality and stability of biscuits was evaluated. The results were compared with those of using cinnamon oil dissolved in propylene glycol (CO-PG), as a delivery solvent. The main volatile compounds in cinnamon oil were used as markers to monitor its stability in biscuits flavoured with CO-MD and CO-PG during baking and storage. The volatile components generated in flavoured biscuits and nonflavoured biscuits (control) were analyzed by headspace solid phase microextraction and gas chromatography-mass spectrometry. The retention of cinnamaldehyde, eugenol and beta -caryophyllene in biscuits flavoured with CO-MD was significantly (P<0.05) higher, over the shelf life test, than in biscuits flavoured with CO-PG. The Maillard reaction products showed the highest retention in biscuits flavoured with CO-MD compared with those flavoured with CO-PG and control sample. However, all of them showed a gradual decrease during storage. The lipid degradation products showed an opposite trend. Storage for 90 days revealed a gradual decrease in the overall acceptability for both samples. The results of aroma sensory analysis confirmed those of instrumental analysis. This study demonstrated that microencapsulated cinnamon EO affects positively the overall qualities of biscuits.
引用
收藏
页码:4565 / 4574
页数:10
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