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dc.creatorKocadagli, Tolgahan
dc.creatorTas, Neslihan Goncuoglu
dc.creatorGokmen, Vural
dc.creatorŽilić, Slađana
dc.creatorVančetović, Jelena
dc.creatorDodig, Dejan
dc.date.accessioned2019-05-16T12:20:11Z
dc.date.available2019-05-16T12:20:11Z
dc.date.issued2016
dc.identifier.issn1438-2377
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/656
dc.description.abstractCookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of alpha-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of alpha-dicarbonyl compounds in diet. This study was performed to evaluate the formation of alpha-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. alpha-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.en
dc.publisherSpringer, New York
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS//
dc.rightsrestrictedAccess
dc.sourceEuropean Food Research and Technology
dc.subjectCereal cookiesen
dc.subjectalpha-Dicarbonyl compoundsen
dc.subjectPhenolic compoundsen
dc.subjectFree amino acidsen
dc.subjectSucrose degradationen
dc.titleFormation of alpha-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugarsen
dc.typearticle
dc.rights.licenseARR
dc.citation.volume242
dc.citation.issue1
dc.citation.spage51
dc.citation.epage60
dc.citation.other242(1): 51-60
dc.citation.rankM22
dc.identifier.wos000368105400006
dc.identifier.doi10.1007/s00217-015-2517-8
dc.identifier.scopus2-s2.0-84953354159
dc.identifier.rcubconv_923
dc.type.versionpublishedVersion


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