Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Żbikowska, Anna; Kozłowska, Mariola; Półtorak, Andrzej; Kowalska, Małgorzata; Rutkowska, Jarosława; Kupiec, Milena

doi:10.1007/s10973-018-7301-0

Cited by 19 publications

(9 citation statements)

References 32 publications

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“…For all the samples tested, the increase in heating rate from 4 to 15 °C min −1 led also to an increase in t ON values. Similar observations were made for oxidation of camelina seed oils obtained by different extraction methods and for oxidation of fat extracted from cookies fortified with green, nettle and black currant seeds extracts (Belayneh et al 2017 ; Zbikowska et al 2018 ). After 7 and 14 days of cakes storage at 63 °C, a large decrease of t ON for the lipid fractions without additives was observed.…”

Section: Resultssupporting

confidence: 68%

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

et al. 2019

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Oxidative stability of lipid fractions extracted from sponge-fat cakes enriched with green tea extracts and synthetic antioxidant (BHA) directly after baking and after 28 days of storage was investigated. This was achieved by the determination of peroxide (PV), p -anisidine ( p -AnV) and acid values (AV), and using Rancimat test or differential scanning calorimetry method, respectively. The results showed that the lipid fractions extracted from sponge-fat cakes containing the addition of BHA (0.02%) and green tea extract at concentrations of 1% exhibited a greater resistance to oxidation than those from cakes without additives. AV values were the lowest for lipids extracted from sponge-fat cakes enriched with 1% green tea extract up to the end of storage. The incorporation of BHA and green tea extract (1%) into cakes caused a gradual increase of PV and p -AnV values during 21 days of sample storage. The values of these parameters increased significantly for samples without any additives, especially in regard to PV. What is more, thermal analysis showed that samples enriched with 1% green tea extract and with BHA were characterized by higher onset temperature (t ON ), activation energy, and induction time (τ) than samples without any additives, especially during 21 days of storage. The increase of green tea extract concentration to 1% in cookies reduced L * (from 63.85 to 51.15) and b * (from 34.64 to 29.11) values, while a * value showed an increase from 8.43 to 11.17.

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Section: Resultssupporting

confidence: 68%

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

et al. 2019

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“…The increase in consumer interest and awareness in the area of proper nutrition is constantly being observed. Functional food, which includes foods with nutrition and health claims, is becoming increasingly popular [1,2]. Considering the health claims, a relationship between food and health is required, supported by scientific and clinical research [3].…”

Section: Introductionmentioning

confidence: 99%

Impact of Inulin Addition on Properties of Natural Yogurt

2020

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The influence of the amount of inulin addition (3%, 6%, 9%, 12% or 15% w/w) on the physicochemical properties of natural yogurt was analyzed. The acidity (titration; pH), texture parameters (penetration test), viscosity curves (rotational rheometer), microrheology (macroscopic viscosity index, MVI; elasticity index, EI; solid-liquid balance—SLB; multi-speckle diffusing-wave spectroscopy, MS-DWS) and physical stability (syneresis; LUMiSizer test) of yogurts were investigated. All samples were non-Newtonian pseudoplastic liquids. The sample with 15% inulin content presented an approx. 4% higher pH value (4.34), 3-fold greater MVI and almost 5-fold higher penetration force, compared to the control sample (0% of inulin). In turn, the use of inulin addition in the range of 3–15% w/w resulted in a reduction of syneresis (p < 0.05). A linear decrease in the values of instability indexes and sedimentation velocities was noted in the function of inulin content increase (LUMiSizer test). The application of inulin (in the range of 3–15% w/w) as a functional additive to yogurts significantly contributed to enhancement of their physical stability. Summing up, the possibility of obtaining natural yogurts with a high content of this prebiotic has been demonstrated, thus such products can be classified as functional foods and a health claim can be put on the label.

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“…Oxidation is a complex set of reactions, initially involving lipids and oxygen, which further proceeds through the formation of a number of highly reactive radical species to finally result in undesirable off-flavors [ 17 ]. As is well known, also the addition of antioxidants in the formulation helps control lipid oxidation [ 18 , 19 ]. For these reasons, in shelf life assessment studies of low-moisture bakery products, lipid oxidation indexes are generally used [ 20 , 21 , 22 , 23 ].…”

Section: Introductionmentioning

confidence: 99%

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

Manzocco

Romano

Calligaris

et al. 2020

Foods

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In packed low-moisture foods such as crackers, oxidation is generally the main cause of quality depletion during storage. It is commonly believed, but scarcely investigated, that product shelf life depends on the oxidative status of the lipid ingredients. In this study, the influence of oxidation degree of the ingredient sunflower oil on cracker oxidative stability and hence shelf life was investigated. To this aim, oil with increasing peroxide values (PVs) (5, 11, and 25 mEqO2/kgoil) was used to prepare crackers. Just after production, crackers presented similar peroxide and rancid odor intensity, probably due to the interactive pathways of oxidative and Maillard reactions. Crackers were packed and analyzed for PV and rancid odor during storage at 20, 40, and 60 °C. Rancid odor well discriminated cracker oxidative status. Relevant oxidation rates were used to develop a shelf life predictive model based on the peroxide value of the ingredient oil. It was estimated that an oil PV from 5 to 15 mEqO2/kgoil shortens cracker Shelf Life (SL) by 50%, independently of storage temperature. These results demonstrate the critical impact of ingredient quality on product performance on the market.

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Effect of addition of plant extracts on the durability and sensory properties of oat flake cookies

Cited by 19 publications

References 32 publications

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

Oxidative stability of lipid fractions of sponge-fat cakes after green tea extracts application

Impact of Inulin Addition on Properties of Natural Yogurt

Modeling the Effect of the Oxidation Status of the Ingredient Oil on Stability and Shelf Life of Low-Moisture Bakery Products: The Case Study of Crackers

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