Tas, Neslihan Goncuoglu

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Formation 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 sugars

Kocadagli, Tolgahan; Tas, Neslihan Goncuoglu; Gokmen, Vural; Žilić, Slađana; Vančetović, Jelena; Dodig, Dejan

(Springer, New York, 2016)

TY  - JOUR
AU  - Kocadagli, Tolgahan
AU  - Tas, Neslihan Goncuoglu
AU  - Gokmen, Vural
AU  - Žilić, Slađana
AU  - Vančetović, Jelena
AU  - Dodig, Dejan
PY  - 2016
UR  - http://rik.mrizp.rs/handle/123456789/656
AB  - Cookies 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.
PB  - Springer, New York
T2  - European Food Research and Technology
T1  - Formation 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 sugars
VL  - 242
IS  - 1
SP  - 51
EP  - 60
DO  - 10.1007/s00217-015-2517-8
ER  - 
@article{
author = "Kocadagli, Tolgahan and Tas, Neslihan Goncuoglu and Gokmen, Vural and Žilić, Slađana and Vančetović, Jelena and Dodig, Dejan",
year = "2016",
url = "http://rik.mrizp.rs/handle/123456789/656",
abstract = "Cookies 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.",
publisher = "Springer, New York",
journal = "European Food Research and Technology",
title = "Formation 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 sugars",
volume = "242",
number = "1",
pages = "51-60",
doi = "10.1007/s00217-015-2517-8"
}
Kocadagli, T., Tas, N. G., Gokmen, V., Žilić, S., Vančetović, J.,& Dodig, D. (2016). Formation 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 sugars.
European Food Research and Technology
Springer, New York., 242(1), 51-60.
https://doi.org/10.1007/s00217-015-2517-8
Kocadagli T, Tas NG, Gokmen V, Žilić S, Vančetović J, Dodig D. Formation 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 sugars. European Food Research and Technology. 2016;242(1):51-60
Kocadagli Tolgahan, Tas Neslihan Goncuoglu, Gokmen Vural, Žilić Slađana, Vančetović Jelena, Dodig Dejan, "Formation 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 sugars" European Food Research and Technology, 242, no. 1 (2016):51-60,
https://doi.org/10.1007/s00217-015-2517-8 .
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