Effect of selected spices on chemical and sensory markers in fortified rye‐buckwheat cakes

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye‐buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, a...

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Bibliographic Details
Published in:Food science & nutrition 2016-07, Vol.4 (4), p.651-660
Main Authors: Przygodzka, Małgorzata, Zieliński, Henryk, Ciesarová, Zuzana, Kukurová, Kristina, Lamparski, Grzegorz
Format: Article
Language:English
Subjects:
Antioxidant activity
Antioxidants
Browning
Buckwheat
buckwheat flour
Cakes
Consumers
Flour
Fluorescence
Food products
Lysine
Maillard reaction
Markers
Nutmeg
Nutrition research
Organic chemistry
Original Research
Quality
Recipes
Rutin
Rye
sensory evaluation
Sensory properties
Spices
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Summary:The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye‐buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes. Fortification of rye‐buckwheat cakes (RBC) with spices improved antioxidant capacity. Fortification of RBC with spices showed protective effect on lysine blockage. Spices fortification reduced furosine, total fluorescent compounds, and FAST index in RBC. Spices fortification stimulated Maillard reaction progress in RBS presented as browning index. Cloves, allspice, vanilla, and spice mix are recommended for production of healthy cakes.
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.329