The Relations Between Hydroxymethylfurfural Content, Antioxidant Activity and Colorimetric Properties of Various Bakery Products

Abstract

The aim of this study was to evaluate the relations between hydroxymethylfurfural (HMF) content, colorimetric properties (L*, a*, b* and 100-L*) and antioxidant activities of various bakery products. For this purpose, eighteen bakery products were divided four groups according to their product formulation and processing conditions, as breads, scones, biscuits and crackers and their properties were examined. The results were evaluated as statistically. The product formulation and processing conditions of bakery products effected on HMF, color properties and antioxidant activity. While the correlation between HMF and antioxidant activity was not found, the correlation between HMF and 100-L* was determined statistically significant (P <0.05). HMF values of samples ranged between 2.59 and 165.28 mg/kg, while the browning index (100-L*) ranged between 23.1 and 42.9. According to results, the 'browning index (100-L*) value can be used as an indirect approach for evaluation of browning reactions and HMF formation together.

5-Hydroxymethylfurfural Formation in Bread as a Function of Heat Treatment Intensity: Correlations with Browning Indices

“…Concentrations in the experimental breads varied widely, from approximately 4-6 mg/kg dw at the shortest baking times (30 min at 200 °C and 20 min at 225 °C) to more than 300 mg/kg dw after 45 and 60 min at 225 °C; the highest value in bread baked at 200 °C was 140.8 mg/kg dw (Table S2). The concentration values detected in our samples are in the range of values reported in the literature for breads and baked products: HMF values ranged from 3.4 to 68.8 mg/kg dw in Spanish white bread [14] and from 2.7 to 132.9 mg/kg in Turkish breads, with the highest values in breads baked in stone oven [21]; HMF values ranging from 6 to 210 mg/kg were reviewed in various cereal-based products [11]. In general, samples baked at low temperature for short baking time (i.e., L30) have negative values of PC1 and PC2, and they are characterized by higher RGB colour coordinates and L* values.…”

“…All the data in pool were used to create the regression curves, as the objective was to obtain models to be used independently on the baking time and temperature. Linear correlations between HMF and BI were previously reported for common, special and snack breads [14,21]; though correlations were significant (r > 0.7, P < 0.05), they were based on very few data (3 and 5 bread samples for [14] and [21], respectively). Using the pooled data obtained in our study (n = 24), HMF was (Figure 7).…”

Adiyaman Çöreği̇ (Tablama)’ni̇n Bazi Özelli̇kleri̇

“…Benzer olarak Türkiye'de farklı üretim yerlerinden toplanan unlu mamullerde yapılan bir çalışmada; çöreklerde ölçülen L* değerlerinin 34.43-48.67, a* değerlerinin 12.40-16.78 ve b* değerlerinin ise 5.41-22.49 aralığında olduğu saptanmıştır. Bahsedilen çalışmada ölçümlerin değişim gösterdiği ve bu değişimlerin üretimlerde kullanılan malzemelere ve pişirme şartlarındaki farklılıklara bağlı olduğu vurgulanmıştır [13]. Bizim çalışmamızda da renk değerlerindeki değişimler kullanılan katkı maddelerine ve pişirmede uygulanan fırın şartlarına bağlı olarak farklılık gösterirken, özellikle açıklık oranını gösteren L* ve sarı rengi ifade eden b* değerlerinin çöreklerin yüzeyine sürülen haspir sosundan dolayı yüksek çıktığı düşünülmektedir.…”

Süt Tozu Katkisinin Ekmek Kali̇te Özelli̇kleri̇ Ve İşlevselli̇ği̇ Üzeri̇ne Etki̇si̇

“…The mixture extracted on a multi-heater magnetic stirrer at 37°C, 750 rpm, for 2 hours. Then centrifuged at 5000 rpm for 15 min at room temperature and then the supernatant was filtered through the filter paper (Ertop and Sarikaya, 2017). The last volumes completed to 50 mL with the 80% aqueous methanol solution.…”