Effect of vanilla extract on radical scavenging activity in biscuits

Abstract

There is an increasing trend worldwide towards using natural flavours. Vanilla being an important food flavouring agent, the demand for natural vanilla is increasing. Hence, the present study was an attempt to evaluate the utilization of vanilla extract as a source of flavorant as well as an antioxidant in biscuits. Biscuit doughs were incorporated with 0.4% vanilla extract and synthetic vanillin 0.2%. The biscuits were powdered, extracted with aqueous ethyl alcohol and screened for radical scavenging activity. Natural vanilla and synthetic vanillin biscuit extracts at a concentration of 200 ppm showed 70% and 43% of radical scavenging activity, respectively, by the DPPH method in comparison to a corresponding value of 93% for BHA. The extract was profiled by HPLC. The effect of moisture content on retention of flavour in biscuits was studied. The loss of flavour in packed and stored biscuits with time was also studied. Addition of vanilla extract showed higher antioxidant activity and lowered the peroxide value in biscuits. The results revealed that the natural vanilla extract 0.4% level could be used in glucose biscuit preparation, since this concentration imparted considerable antioxidant properties to the biscuits.

Stability of flavoured phytosterol-enriched drinking yogurts during storage as affected by different packaging materials

“…In WV, an artificial vanilla was used for flavouring and in BO, blood orange juice. Beside the flavouring properties, vanillin also has an antioxidant activity; the synthetic form exhibits a much lower antioxidant effect than natural vanilla extract . In dairy‐based beverages, orange juice is used mainly for its contribution to the sensory properties.…”

Physico-Chemical Properties of Biscuits Enriched with Dried Microwave-Blanched Fruit Peelings

“…Biscuits were processed by substituting wheat flour with fruit peelings powder (orange peels, pomegranate peels and apple peels) at level of 0, 5 and 10%. Then the biscuits were prepared using the formula described by Anuradha et al [21]. After baking, biscuits were left to cool at room temperature and were wrapped tightly with polypropylene pouches and kept until further analysis.…”

Qualities of Cookie Made With Beeswax-Coconut Oil Organogels as Replacement for Shortening

“…The lipids of grinded cookies (100 g) were extracted for 60 min with the use of petroleum ether in a laboratory shaker at ambient conditions [26]. After filtration and separation of lipid fraction, solvent was removed by evaporation under reduce pressure on rotary evaporator at 50°C (IKA RV-10 basica, IKA, Germany).…”