Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles

Abstract

Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0–25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.

Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429

“…The sensory characteristics of muffins such as appearance, color, texture, taste, flavor, texture, and overall acceptability were analyzed by 37 panelists (65% female and 35% male, range 19-63 years), according to the method described by Coda et al, (2010) [35], with slight modifications, according to Chis , et al, (2020) [36]. A nine hedonic scale was used by the assessors to evaluate the sensory features, ranging from 1-4 which represent negative sensations, 5 was neither like nor dislike, to 6-9 which represent positive sensations, 9 meaning like very much.…”

Quality Characteristics and Volatile Profile of Macarons Modified with Walnut Oilcake By-Product

“…Among the ketone class in WP, 1-phenylethanone is characterized by a sweet, floral and almond-like aroma [27,28]. 1-Phenylethanone was identified in all samples and non-significant differences between the macaron samples were recorded (p > 0.05, Table 2).…”

“…Using the ITEX/GC-MS technique, in the present study of modified macarons samples, a total number of 24 volatile compounds were separated on the capillary column, out of which 23 were identified by their mass spectra. Of the identified compounds three were alcohols, two aldehydes, two ketones, twelve terpenes, one acid, two esters, all listed in Table 6, along with their characteristic odors [23,28,42,43]. According to [44] hexanal was the largest compound in different varieties walnut kernels, followed by 1-pentanol, pentanal, 1-hexanol and then 1-penten-3-ol and are important contributors to walnut aroma.…”

“…The studies evaluating its safety showed that it has a low toxicity, being also biologically active. Limonene has been reported having chemo-preventive activity against different types of cancer such as breast or colorectal ones at a concentration between 0.5 to 12 g/m 2 /day [28,46]. The amount of limonene could be correlated with the quality of walnut.…”

“…Like moisture (44-15.02), lipids (30-25.01), ash (08-01.01), crude fibre (32-07.01) and protein were measured using the Kjeldahl method (46-11.02), nitrogen to protein conversion factor was 5.7. Total carbohydrate (%) content was calculated as the difference: 100 − (moisture + ash + proteins + lipids + crude fibres) equation reported in a previous work [21] and also reported by [28]. Energy value was estimated (kcal/100 g) by multiplying the percentage crude protein, crude lipid and carbohydrate by the recommended factor (2.44, 8.37 and 3.57 respectively) as described by Makinde and Adeyemi [29].…”