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The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract

The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170...

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Autores principales: Miśkiewicz, Karolina, Nebesny, Ewa, Rosicka-Kaczmarek, Justyna, Żyżelewicz, Dorota, Budryn, Grażyna
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6133849/
https://www.ncbi.nlm.nih.gov/pubmed/30228417
http://dx.doi.org/10.1007/s13197-018-3349-x
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author Miśkiewicz, Karolina
Nebesny, Ewa
Rosicka-Kaczmarek, Justyna
Żyżelewicz, Dorota
Budryn, Grażyna
author_facet Miśkiewicz, Karolina
Nebesny, Ewa
Rosicka-Kaczmarek, Justyna
Żyżelewicz, Dorota
Budryn, Grażyna
author_sort Miśkiewicz, Karolina
collection PubMed
description The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170 °C in dry or humid (90%) air using 0.1, 0.2, or 0.5% of rosemary extract, and were compared to control samples without the extract. Acrylamide concentration in the obtained products ranged from 22.49 to 28.38 µg kg(−1). Furthermore, cookies baked in humid air had less acrylamide (by 6% on average) than those baked in dry air, irrespective of extract content. On the other hand, a significant relationship was found between humidity conditions and total phenolic content in the final products. Shortcrust cookies containing 0.5% of rosemary extract and baked in humid air revealed the best antioxidant properties as their total polyphenol content was approx. Three times higher than that in control samples. Furthermore, shortcrust cookies with 0.5% of rosemary extract showed superior DPPH radical scavenging capacity.
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spelling pubmed-61338492018-09-18 The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract Miśkiewicz, Karolina Nebesny, Ewa Rosicka-Kaczmarek, Justyna Żyżelewicz, Dorota Budryn, Grażyna J Food Sci Technol Original Article The aim of the present study was to determine the effects of baking air humidity and dough supplementation with freeze-dried aqueous rosemary extract on acrylamide content in shortcrust cookies, as well as on their antioxidant properties and phenolic composition. Shortcrust cookies were baked at 170 °C in dry or humid (90%) air using 0.1, 0.2, or 0.5% of rosemary extract, and were compared to control samples without the extract. Acrylamide concentration in the obtained products ranged from 22.49 to 28.38 µg kg(−1). Furthermore, cookies baked in humid air had less acrylamide (by 6% on average) than those baked in dry air, irrespective of extract content. On the other hand, a significant relationship was found between humidity conditions and total phenolic content in the final products. Shortcrust cookies containing 0.5% of rosemary extract and baked in humid air revealed the best antioxidant properties as their total polyphenol content was approx. Three times higher than that in control samples. Furthermore, shortcrust cookies with 0.5% of rosemary extract showed superior DPPH radical scavenging capacity. Springer India 2018-07-28 2018-10 /pmc/articles/PMC6133849/ /pubmed/30228417 http://dx.doi.org/10.1007/s13197-018-3349-x Text en © The Author(s) 2018 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
spellingShingle Original Article
Miśkiewicz, Karolina
Nebesny, Ewa
Rosicka-Kaczmarek, Justyna
Żyżelewicz, Dorota
Budryn, Grażyna
The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
title The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
title_full The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
title_fullStr The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
title_full_unstemmed The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
title_short The effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
title_sort effects of baking conditions on acrylamide content in shortcrust cookies with added freeze-dried aqueous rosemary extract
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6133849/
https://www.ncbi.nlm.nih.gov/pubmed/30228417
http://dx.doi.org/10.1007/s13197-018-3349-x
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