Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

Zieliński, Henryk; Castillo, María Dolores del; Przygodzka, Małgorzata; Ciesarová, Zuzana; Kukurová, Kristína; Zielińska, Danuta

doi:10.1016/j.foodchem.2012.07.009

Cited by 23 publications

(29 citation statements)

References 49 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Cyclic voltammetry experiments (CV) were performed in 80% methanol extracts of gluten-free muffins (200 mg/ mL) mixed with 0.2 M sodium acetate-acetic buffer (pH 4.5) at the ratio of 1:1 (v/v) according to Zieliński et al (2012). The sodium acetate-acetic buffer acted also as a supporting electrolyte for cyclic voltammetry measurements.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

et al. 2017

Self Cite

View full text Add to dashboard Cite

Selected functional properties of four types of gluten-free muffins made of unfermented and fermented (by Lactobacillus plantarum) buckwheat flour in comparison with control muffins made using commercial glutenfree corn flour were evaluated in this study. The proximate chemical composition, antioxidant capacity analysed by ABTS, photochemiluminescence and cyclic voltammetry assays, and inhibitory activity against protein glycation in vitro in BSA/Glu systems were investigated. The content of the total phenolic compounds, available lysine, furosine, free and total FIC, browning index and antioxidant capacity of buckwheat-enhanced gluten-free muffins were higher compared to the control samples. Gluten-free muffins made of the fermented buckwheat flour showed a significantly higher antioxidant capacity, an increased activity against AGEs formation and an increased available lysine content, as well as a higher FAST index and browning index as compared to the muffins obtained with unfermented buckwheat flour. The study showed that buckwheat flour fermented by L. plantarum could be used as an ingredient for improving the functional properties of gluten-free muffins.

show abstract

Section: Methodsmentioning

confidence: 99%

“…demonstrated an increase of the browning index in ryebuckwheat cake with the selected spices compared to cakes without spices. Slight formation of brown polymer MRP took place during long-term storage (5 years) of ginger cakes, as presented by Zieliński et al (2012). .…”

Section: Controlmentioning

confidence: 96%

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…Rehman [37] reported increased keeping quality of sunflower oil upon incorporation of ginger extract into it. Incorporation of ginger into rye cake increased its shelf life by delaying lipid oxidation [43]. Buch et al [6] reported increased keeping quality of paneer upon incorporation of turmeric into it.…”

Section: Introductionmentioning

confidence: 99%

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

Prasad

Khamrui

Sheshgiri

2017

J Package Technol Res

View full text Add to dashboard Cite

In the present study, combination of essential oils (EOs) and packaging materials were evaluated to increase the storage stability of burfi. Combination of turmeric (@ 100 ppm), ginger (@ 200 ppm) and cardamom (@ 300 ppm) EO was incorporated into burfi to exploit their synergistic activity. Burfi samples were packaged in cardboard or HDPE boxes and stored at 37 ± 1 and 4 ± 1 °C. The samples were evaluated for changes in anti-oxidant, physico-chemical, instrumental color, microbiological and sensory attributes. Free radical (ABTS and DPPH) scavenging activity remained significantly (p < 0.05) higher in EOs added and HDPE boxes packaged burfi during the storage period. Extent of lipid oxidation (TBA value) was higher in control sample packaged in cardboard boxes. Change in instrumental color values (L*, a*, b*) were higher in both the samples packaged in cardboard boxes. Decrease in moisture content and water activity was higher for cardboard packaged samples. Increase in total, and yeast and mold count was significantly (p < 0.05) lowered by EOs incorporation in both the packaging materials. Samples packaged in HDPE boxes had lower (p < 0.05) microbial counts after 4th day at 37 ± 1 °C and 10th day at 4 ± 1 °C temperature. Titratable acidity was lower (p < 0.05) in EO added samples. At 4 ± 1 °C, cardboard and HDPE boxes packaged samples were sensorially acceptable up to 15 and 25 days, respectively.

show abstract

“…The food recipes that are modified by the supplementation of spices have improved stability against oxidation. These spices are more often used for oxidation stability to enhance shelf life in addition to providing flavor [5].…”

Section: Introductionmentioning

confidence: 99%

Phytochemical Profiling of Conventional and Supercritical Ginger Extract Based Baked Bars

Tanweer¹,

Shehzad²,

M³

et al. 2016

J Food Process Technol

View full text Add to dashboard Cite

Contemporary, nutraceutics have attracted the consumers owing to their therapeutical potential aligned with metabolic arrays. In this ambiance, ginger is a famous herb that has the ability to mitigate various health related disorders due to its unique photochemistry with special reference to gingerol and shagoal. To evaluate the health boosting ability of ginger, product namely ginger bars were prepared by the addition of 3% ginger conventional nutraceutical (CSE) as well as 0.3% of supercritical nutraceutic (SFE). The product was observed for color tonality in the form of L*, a*, b*, Chroma and Hue. The antioxidant potential of ginger bars was assessed by different antioxidant tests i.e. TPC, DPPH, Antioxidant activity, FRAP, ABTS and metal chelating ranges from 67.45 ± 2.29 to 112.28 ± 3.81 mg GAE/100g for TPC, 8.28 ± 0.28 to 30.72 ± 1.05% for DPPH, 13.27 ± 0.45 to 33.61 ± 1.14% for antioxidant activity, 22.15 ± 0.75 to 48.81 ± 1.66 µmole TE/g for FRAP assay, 5.94 ± 0.20 to 19.05 ± 0.65 µmole TE/g for ABTS and for metal chelating it varied from 16.41 ± 0.56 to 21.22 ± 0.72 by the addendum of ginger extracts. Furthermore the ginger bars were marked by hedonic response in terms of color, crispiness, taste, flavor and overall acceptability.

show abstract

Changes in chemical composition and antioxidative properties of rye ginger cakes during their shelf-life

Cited by 23 publications

References 49 publications

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

Effect of fermented and unfermented buckwheat flour on functional properties of gluten-free muffins

Effect of Packaging Materials and Essential Oils on the Storage Stability of Burfi, a Dairy Dessert

Phytochemical Profiling of Conventional and Supercritical Ginger Extract Based Baked Bars

Contact Info

Product

Resources

About