Herbal Extracts Incorporated into Shortbread Cookies: Impact on Color and Fat Quality of the Cookies.

Mariola Kozlowska,Katarzyna Marciniak-Lukasiak,Malgorzata Kowalska,Anna Zbikowska

doi:10.3390/biom9120858

Mariola Kozlowska, Katarzyna Marciniak-Lukasiak + Show 2 more

Open Access

https://doi.org/10.3390/biom9120858

Copy DOI

Abstract

This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K232 and K268 values) for fat extracted from the cookies stored for 3 months at room temperature. Increase of the herbal extracts’ concentration from 0.02% to 0.2% in the cookies caused a reduction of L* (the brightness) and a* values (the red coordinate), while b* values (the yellow coordinate) increased when the cookies were enriched with lemon balm and nettle extracts. Among the cookies studied, those prepared with BHA and 0.1 and 0.2% addition of lemon balm extracts were characterized by the highest scores for aroma, taste, and overall acceptability. Incorporation of BHA and 0.02% hyssop extract into the cookies caused a decrease of PV values (the peroxide value) for fat extracted from the cookies after 3 months of their storage compared to a (control) sample without additives and produced the lowest K232 values. Changes in the p-AnV values for the fat samples studied occurred gradually and slowly during the storage and the obtained values were lower compared to the control sample. All of the studied fat samples also showed a higher ability to scavenge DPPH radicals than the control sample. Considering both PV and p-AnV values as indicators of fat oxidation, BHA protected fat extracted from cookies against oxidation better than the herbal extracts used.

Highlights

Shortbread cookies are pastry goods characterized by density and brittleness due to high quantities of fat rich in saturated fatty acids (SFA), especially myristic, palmitic, and stearic acids [1]
The present study showed that cookies enriched with lower amount of herbal extracts were characterized by greater lightness values than samples with higher additions of the extracts
The use of 0.02% hyssop extract and butylated hydroxyanisole (BHA) resulted in lower peroxide values of extracted fat at three months of storage compared to the control sample

Summary

Introduction

Shortbread cookies are pastry goods characterized by density and brittleness due to high quantities of fat rich in saturated fatty acids (SFA), especially myristic, palmitic, and stearic acids [1]. High consumption of SFA is associated with an increased risk of cardiovascular diseases. For this reason, much attention is focused on the improvement of their sensory and nutritional profiles through preparation of low-fat cookies using emulsifiers, interesterified shortenings, or some vegetable oils rich in monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) [2,3]. Application of plant materials as sources of many active antioxidants instead of synthetic antioxidants can be an interesting alternative in preventing the oxidation of fat contained in shortcrust pastry goods, and because of their beneficial effects on human health. Especially from the Lamiaceae family like rosemary, thyme, and marjoram, are well-known for their antioxidant activity and as excellent sources of phenolic compounds that contribute to prevention of lipid oxidation and to improving quality and nutritional value of foods [5,6]

Objectives

Methods

Results

Conclusion