Characterization of coloured compounds obtained by enzymatic extraction of bakery products

Borrelli, Rosa Cinzia; Mennella, Carmela; Barba, Francisco J.; Russo, Maria; Russo, Gian Luigi; Krome, Kristin; Erbersdobler, Helmut F.; Faist, Veronika; Fogliano, Vincenzo

doi:10.1016/s0278-6915(03)00140-6

Cited by 146 publications

(100 citation statements)

References 44 publications

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“…Borrelli et al (2003) reported that the reaction between protein and carbohydrate was responsible for the brown color and organoleptic properties of bakery products. The amount of water or moisture content on the dough surface dramatically decreased when heat was applied, which provided an optimum condition for Maillard reaction to take place in product and resulted in intense brown color.…”

Section: Color Measurementmentioning

confidence: 99%

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Uthumporn

Woo

Tajul

et al. 2014

CyTA - Journal of Food

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Four types of eggplant -Chinese eggplant (CE), Green Goddess eggplant (GGE), Indian eggplant (IE), and Thai eggplant (TE) -were used to develop cookies (10% and 15% of substitution). Substitution of eggplant flour has significantly increased the nutritional values of cookies (protein, crude fiber, and fat). Eggplant cookies also showed higher total phenolic content (TPC) and free radical-scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical compared to control. IE cookies showed the highest TPC and DPPH values, followed by TE, GGE, and CE. Cookies with 15% substitution level of all eggplant flour had significantly lower peroxide values showing greater stability against rancidity and oxidation compare to control cookies (IE > TE > GGE > CE > control). Incorporation of eggplant flour had significantly increased the hardness and a* values (color parameter) of cookies. Overall, the nutritional value of cookies was improved by the substitution with eggplant flour and IE cookies showed the greatest in terms of overall properties.Keywords: eggplant; cookies; flour; antioxidant Con el objetivo de producir galletas en las que se sustituyó 10% y 15% de la harina por harina de berenjena, se utilizó harina de cuatro tipos de berenjena: berenjena china (CE), berenjena Green Goddess (GGE), berenjena india (IE) y berenjena tailandesa (TE). La sustitución de la harina por harina de berenjena aumentó significativamente el valor nutricional de las galletas en términos de su proteína, fibra cruda y grasa. En comparación con las galletas de control, las galletas con harina de berenjena también mostraron contenido fenólico total (TPC) más elevado, así como un efecto más pronunciado de eliminación del radical libre 2,2-diphenyl-1-picrylhydrazyl (DPPH). En las galletas IE se registraron los valores de TPC y de DPPH más elevados, siguiéndoles las galletas TE, GGE y CE. Asimismo, en comparación con las galletas de control, las galletas en las que se sustituyó 15% del nivel de harina por los distintos tipos de harina de berenjena, mostraron valores de peróxido más bajos, lo cual apunta a su mayor estabilidad contra la ranciedad y la oxidación (IE > TE > GCE > Control). La incorporación de harina de berenjena incrementó significativamente los valores de dureza y de a* (parámetros de color) de las galletas. En general, la sustitución con harina de berenjena mejoró el valor nutricional de las galletas. Además, las galletas IE mostraron tener niveles más altos en términos de sus propiedades generales.

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Section: Color Measurementmentioning

confidence: 99%

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Uthumporn

Woo

Tajul

et al. 2014

CyTA - Journal of Food

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“…The differences in color could be due to uneven exposure of cookies' surface area to high baking temperature and colored compounds formed from chemical reactions such as caramelization and Maillard reaction (Purlis & Salvadori, 2007). Borrelli et al (2003) reported that the reaction between protein and carbohydrate was responsible for the brown colour. Nyam et al, (2014), reported that the 'L' value was significantly decreased with the incorporation of roselle seed powder in the formulations.…”

Section: Physical Characteristics Of Cookiesmentioning

confidence: 99%

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Ingle

Thorat

Kotecha

et al. 2017

AJDFR

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Fruits and vegetables are important constituents of the diet and provide significant quantities of nutrients, especially vitamins, minerals and fiber. Beetroots (Beta vulgaris L.) are a rich source of potent antioxidants and minerals including magnesium, sodium and potassium. It contains betaine, which is important for cardiovascular health. Beetroots are low in calories (about 45 Kcal per 100 g) and have zero cholesterol. The study was conducted to improve the nutritional qualities of cookies with incorporation of different levels of beetroot powder i.e. 0, 5, 7, 10, 15 and 20 %, and examined for its physical and chemical composition. The proximate composition of cookies enriched with beetroot powder from 5 to 20% indicated that protein was increased from 7.39 to 9.12 %, crude fibre 0.95 to 1.90 % and ash content 0.93 to1.89 %. The incorporation of beetroot powder in cookies lowered the lightness (L*) and yellowness (b*) but increased redness (a*) of cookies. The hardness of the cookies was increased with increasing the level of beetroot powder. Sensory evaluation of cookies concluded that the cookies prepared with addition of 10% beetroot powder were more acceptable as compared to others.

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“…Kondisi yang sama juga dijumpai pada ikan patin asap (Pangasius hyphophthalmus) yang dibuat dari ikan yang mengandung lemak tinggi (Hasan dan Edison 2007). Warna coklat gelap pada pada ikan asap yang dibuat dari ikan yang dibekukan atau disimpan beku dapat juga disebabkan oleh dehidrasi yang berlebihan sewaktu pengasapan (Borrelli et al 2003).…”

Section: Mutu Sensorisunclassified

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

et al. 2016

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AbstrakPenelitian ini bertujuan untuk mengevaluasi karakteristik fisikokimia baung asap yang dibuat dari ikan segar dan beku. Ikan baung (Hemibagrus nemurus Valenciennes, 1840 ) yang berukuran 240-270 gram per ekor diperoleh dari budidaya keramba di Sungai Paku, Riau. Sebanyak 120 ikan disampel, 40 di antaranya difilet dan 80 lainnya dibelah berbentuk kupu-kupu. Ikan selanjutnya dibagi ke dalam 4 batch, dan setiap batch terdiri dari 15 filet dan 15 belahan ikan berbentuk kupu-kupu. Satu batch diasap dalam keadaan segar dan 3 batch lainnya diasap setelah dibekukan pada suhu -18 o C selama 10, 20, dan 30 hari. Ikan segar dan beku dianalisis komposisi proksimat dan water holding capacity, sedangkan ikan asap dideterminasi terhadap Smoking yield, komposisi proksimat, dan mutu sensoris. Kadar air, lemak dan protein ikan segar tidak berbeda dengan ikan yang dibekukan (p>0,05), kecuali water holding capacity dan Smoking yield, yang lebih rendah pada ikan beku dibandingkan ikan segar; dan nilainya semakin rendah dengan semakin lama pembekuan. Smoking yield memliliki korelasi yang lebih erat dengan water holding capacity (r=0,59) dibandingkan dengan kadar air (r=0,01), lemak (r=0,16) dan protein (r=0,02) ikan mentah. Kadar air, lemak dan protein ikan asap lebih rendah pada ikan asap yang dibuat dari ikan beku dibandingkan ikan segar (p<0,05), dan nilainya semakin rendah dengan semakin lama pembekuan. Kehilangan kadar air, lemak dan protein selama pengasapan lebih tinggi pada ikan asap yang dibuat dari ikan beku dari ikan segar, kecuali yang dibekukan 10 hari. Nilai sensoris ikan asap yang dibuat dari ikan beku lebih rendah dibandingkan ikan segar (p<0,05), akan tetapi nilai rasa dan bau tidak berbeda antara ikan asap yang dibuat dari ikan yang dibekukan 10 hari dan ikan segar (p>0,05). Nilai sensoris juga tidak berbeda antara yang dibuat dari ikan difilet dan dibelah (p>0,05).Kata kunci: Hemibagrus nemurus, komposisi proksimat, nilai sensoris, smoking yield, water holding capacity Abstract The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked fresh and the other 3 batches were smoked after being frozen at -18 o C for 10, 20 and 30 days respectively. Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and after smoked, the fish samples were determined for smoking yield, proximate composition and sensory quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for 10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water h...

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Characterization of coloured compounds obtained by enzymatic extraction of bakery products

Cited by 146 publications

References 44 publications

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Physico-chemical and nutritional evaluation of cookies with different levels of eggplant flour substitution

Nutritional assessment of beetroot (Beta vulgaris L.) powder cookies

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

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