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

Antoniewska, Agata; Rutkowska, Jarosława; Pineda, Montserrat Martinez

doi:10.1016/j.foodchem.2019.02.029

Cited by 39 publications

(21 citation statements)

References 39 publications

(47 reference statements)

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“…Analyses were performed within two weeks. Volatile compounds in the cheeses were determined by headspace solid phase micro-extraction (SPME) coupled with gas chromatography/mass spectrometry (GC/MS) (6890N GC, 5975 MS Agilent, Lexington, MA, USA) according to Antoniewska et al [ 44 ]. Samples (5 g) were weighed in 20 mL vials, closed with silicone/PTFE seal caps, and heated at 40 °C for 30 min to stabilize the concentrations of volatiles in the headspace of the sample.…”

Section: Methodsmentioning

confidence: 99%

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Dopieralska

Barłowska

Teter

et al. 2020

Animals

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This study investigated changes in the proximate chemical composition and profiles of fatty acids and volatile compounds of 12 smoked cheeses made from the milk of native Polish cow breeds used in Beskid Niski. Analyses were performed during the shelf life i.e., in the 1st, 21st, 42nd and 69th day of storage. Studies have shown that thanks to smoking and vacuum-packing, the chemical composition of cheese remained stable throughout the whole shelf-life. Up until the 21st day of storage, there were no statistically significant changes in the profile of fatty acids as well as volatile compounds. Changes were observed only after the mentioned storage time. After 21 days, there was a significant (p < 0.05) and steady decrease (up to day 69) in the proportion of odd-chain (by about 36%), branched-chain (by about 17%) and unsaturated fatty acids (by slightly over 1%). Among unsaturated fatty acids (p < 0.05), however, there was a significant increase in the proportion of monounsaturated fatty acids (by 5%) and a decrease in polyunsaturated fatty acids of nearly 12%. Storage lowered (by 47% in the 69th day of storage) the content of the conjugated linoleic acids (CLA), as well as lowered the n6 to n3 fatty acids ratio. During the 69 days of storage, the content of carboxylic acids increased to more than 50%. In the period from the 42nd to 69th day of cheese storage, the content of butyric acid and hexanoic acids increased twofold, whereas that of octanoic acid increased more than tenfold. Fifty-four volatile compounds were identified in the cheese. The largest group was ketones (34%), whose level decreased during storage, with 2-butanone, 3-hydroxy- (acetoin) and 2-butanone predominating. The research found that due to their low odor threshold, carboxylic acids may have negatively affected the flavor profile of the cheese.

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Section: Methodsmentioning

confidence: 99%

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Dopieralska

Barłowska

Teter

et al. 2020

Animals

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“…The use of juice concentrates should be treated as an important factor, which allows the sensory quality of snacks to be shaped, especially that of the unpopular quince chips. The importance and need for a wider use of juice concentrates and quince fruit, as shown in many publications [6,[8][9][10]15], refers to the richness of their natural compounds with health-promoting properties. The combination of C-D and microwave-vacuum drying (hybrid method) provides a viable alternative to F-D, which is recognized as the best in terms of quality and maintaining the nutritional value of products.…”

Section: Principal Component Analysis (Pca)mentioning

confidence: 99%

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

et al. 2020

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Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemical and sensory properties of 3 mm slices of Japanese quince fruit (with skin, without seeds) obtained by osmotic pre-treatment in chokeberry and apple juice concentrates, and with the use of convection (convective drying, C-D), freeze-drying (F-D), and convection-microwave-vacuum drying (hybrid) are assessed. The methods of drying osmo-dehydrated slices do not affect the dry matter content. In most dried quince, the water activity is 0.40 or lower. Pre-osmotic dehydration and drying have a significant impact on the mechanical and acoustic properties of quince chips. Sensory attractive chips emit loud acoustic emission (AE) during the breaking test. Chips that are osmo-dehydrated in a mixture of chokeberry juice concentrate and sucrose and dried by a hybrid method are attractive. They have a dark red color given by chokeberry concentrate and a slight sweet (with a slight sour-bitter) taste. The sensory evaluation was useful for determining the quality of the chips in terms of their texture (crispness) tested by mechanical methods. Their sensory ratings (overall desirability as weight of color, taste, crispness, and flavor) are high and similar (from 3.8 to 4.1). The use of innovative drying methods with pre-osmotic treatment allows obtaining dried material with properties comparable to those obtained by the F-D method, but in a much shorter time, i.e., with lower energy and using a simple method.

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“…Antioxidant compounds delay the oxidation process, inhibiting chain-reaction polymerization and subsequent oxidizing reactions (Halliwell and Aruoma, 1991). Berry fruits have recently gained attention because of their attractive flavor and diverse health-promoting components, including dietary fiber, phenolic acids, flavonoids, vitamins, and minerals (Antoniewska et al, 2019;Ruiz et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

Jeon¹,

Lee²

2021

Korean J. Food Preserv.

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Wheat-based products have been supplemented with various health-promoting ingredients to improve their overall qualities. Maqui berries are one of the healthiest berries in nature; however, their use in cookie making has not been reported. Herein, we aimed to develop functionally and nutritionally improved wheat cookies by partially replacing white wheat flour with maqui berry powder (MBP). We prepared cookies supplemented with different MBP concentrations (2.5%, 5%, 7.5%, and 10%) and compared their quality characteristics and antioxidant activities with those of control cookies (100% wheat flour without MBP addition). The incorporation of MBP significantly affected the physicochemical parameters of cookie dough and cookies. Specifically, MBP supplementation significantly decreased the pH, while slightly decreasing the density of cookie dough (p<0.05). The cookie spread factor increased; however, the hardness decreased significantly as the MBP concentration increased (p<0.05). No significant changes in loss rates were observed upon MBP supplementation (p>0.05). Regarding the color of the cookie surface, L* and b* values significantly decreased, while the a* value increased with the addition of MBP (p<0.05). The 2,2-Diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly increased (p<0.05) as the concentration of MBP increased, and both activities were well correlated. Hedonic sensory results indicated that cookies supplemented with 7.5% MBP generally received satisfactory acceptance scores. Overall, the analysis indicated that cookies with acceptable physical characteristics and improved antioxidant activities can be produced by partially replacing wheat flour with MBP. Thus, the addition of MBP to cookies may be a valuable strategy to increase the consumption of health-promoting ingredients in a diet that includes convenience foods. Key words：maqui berry powder, wheat cookie, physicochemical properties, consumer acceptance, antioxidant properties

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

Cited by 39 publications

References 39 publications

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Changes in Fatty Acid and Volatile Compound Profiles during Storage of Smoked Cheese Made from the Milk of Native Polish Cow Breeds Raised in the Low Beskids

Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying

Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder

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