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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
dc.creator | Kocadagli, Tolgahan | |
dc.creator | Tas, Neslihan Goncuoglu | |
dc.creator | Gokmen, Vural | |
dc.creator | Žilić, Slađana | |
dc.creator | Vančetović, Jelena | |
dc.creator | Dodig, Dejan | |
dc.date.accessioned | 2019-05-16T12:20:11Z | |
dc.date.available | 2019-05-16T12:20:11Z | |
dc.date.issued | 2016 | |
dc.identifier.issn | 1438-2377 | |
dc.identifier.uri | http://rik.mrizp.rs/handle/123456789/656 | |
dc.description.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. | en |
dc.publisher | Springer, New York | |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31069/RS// | |
dc.rights | restrictedAccess | |
dc.source | European Food Research and Technology | |
dc.subject | Cereal cookies | en |
dc.subject | alpha-Dicarbonyl compounds | en |
dc.subject | Phenolic compounds | en |
dc.subject | Free amino acids | en |
dc.subject | Sucrose degradation | en |
dc.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 | en |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.volume | 242 | |
dc.citation.issue | 1 | |
dc.citation.spage | 51 | |
dc.citation.epage | 60 | |
dc.citation.other | 242(1): 51-60 | |
dc.citation.rank | M22 | |
dc.identifier.wos | 000368105400006 | |
dc.identifier.doi | 10.1007/s00217-015-2517-8 | |
dc.identifier.scopus | 2-s2.0-84953354159 | |
dc.type.version | publishedVersion |