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 α-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 α-dicarbonyl compounds in diet. This study was performed to evaluate the formation of α-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. α-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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
