Flavor Control in Baked Cereal Products

Pozo-Bayón, Ma Ángeles; Guichard, Élisabeth; Cayot, Nathalie

doi:10.1080/87559120600864829

Cited by 99 publications

(111 citation statements)

References 80 publications

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“…Table 7 showed the difference in the volatile constituents between different blends. The increased wheat flour and fat levels may indirectly influence the rate of Maillard reaction products where the presence of protein may indirectly influence the rate of MR either by hydrolysis or by deamination of the bound amino acids [Pozo-Bayon et al, 2006]. (E)-4-Heptenal (31.9%, in F3) was the most abundant aldehyde among others in all pie samples followed by 3-methylbutanal (9.08%, in F4).…”

Section: Rheological Propertiesmentioning

confidence: 99%

Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities

Hussein

Shaheen

Abdel-Kalek

et al. 2014

Pol. J. Food Nutr. Sci.

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Aromatic plants are considered sources of antioxidants, antimicrobial and flavouring agents. Four aromatic plants (Thymus vulgaris L., Foeniculum vulgare, Pimpinella anisum L. and Trigonellafoenum-graecum L.) were analysed in the study. Yoghurt was used to produce a low calorie pie. Chemical and rheological parameters, baking performance, staling rate and sensory properties of the pie were investigated. Volatile aroma compounds were analysed with GC and GC/ MS, and antioxidant activity was evaluated by DPPH and β-carotene assays. The incorporation of yoghurt and some aromatic plants in the pie improved protein, fat, fibre, ash, and minerals contents and allowed achieving about 19% reduction in calories. Sensory evaluation of pie containing the mixture of aromatic plants showed its superior sensory quality. In addition, it could be concluded that aromatic plants were able to inhibit the growth of yeast, mould and bacteria and to prolong the storage periods of pie compared with the control.

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Section: Rheological Propertiesmentioning

confidence: 99%

Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities

Hussein

Shaheen

Abdel-Kalek

et al. 2014

Pol. J. Food Nutr. Sci.

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“…ethanol or acetaldehyde) associated with changes in the respiratory paths [25]. Flavor is one of the main factors influencing consumer's food choice [26].…”

Section: Introductionmentioning

confidence: 99%

Carvacrol and Thymol for Fresh Food Packaging

Ramos¹,

Beltrán²

2013

J Bioequiv Availab

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Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPME-GC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.

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“…The evolution of chemical parameters during fermentation showed that the highest levels of acids were registered in presence of L. plantarum PON100148, alone and in combination with L. sanfranciscensis LMG 17498 T . Furthermore, the analysis of the volatile fraction of the sourdoughs identified the presence of chemicals produced by the metabolism of LAB that are positive for the aroma and taste of the final bread (Hansen and Hansen, 1996), even though bread flavour consists of a wide range of chemical compounds obtained not only through dough fermentation by LAB, but also by yeasts, endogenous and microbial enzymatic activities in the dough, and lipid oxidations and thermal reactions during baking (Hansen and Schieberle, 2005;Pozo-Bayon et al, 2006). Ethanol was also detected in the presence of L. plantarum in rye sourdough (Ravyts and De Vuyst, 2011).…”

mentioning

confidence: 99%