Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Małgorzata Przygodzka,Grzegorz Lamparski,Kristina Kukurová,Henryk Zieliński,Zuzana Ciesarová

doi:10.1155/2015/418639

Abstract

The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

Highlights

The complex cascade of interactions occurring at elevated temperature between carbonyl groups of sugars and amino groups of amino acids/proteins is called Maillard reaction (MR) [1]
In the literature elaborated buckwheat-based products such as biscuit from rye and buckwheat flour with ginger nut [28], crackers from cornmeal and buckwheat flour [25], gluten-free bread formulation containing 30% of buckwheat flour [27], and wheat-buckwheat bread [26] were found to be acceptable with respect to all sensory attributes and confirmed 30% substitution of buckwheat as the optimum supplementation level that offered the best compromise for the highest acceptability
The sensory analysis was taken as a tool for selection of the rye-buckwheat ginger cakes enhanced with selected spices for further investigation of Maillard reaction products

Summary

Introduction

The complex cascade of interactions occurring at elevated temperature between carbonyl groups of sugars and amino groups of amino acids/proteins is called Maillard reaction (MR) [1]. Virag et al [3] stated that remaining lysine after baking process is a good indicator of the progress of MR and is important to monitor its content as essential amino acids. During early step of MR, the nutritionally valued available lysine can be converted into furosine, a heat-treatment marker [4, 5]. Another undesirable MR component, acrylamide, with probable mutagenic/carcinogenic or neurotoxic properties may be formed in increased amount [6]. The advanced stage of MR is characterized by the formation of fluorescence compounds with regard to advanced glycation end-products formation and monitoring protein degradation by FAST index [7, 8]. Melanoidins formed in the final stage of MR are responsible for the colour formation and possess the ability to scavenge free radicals [9]

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