Wpływ warunków wypieku kruchych ciastek na powstawanie wybranych pochodnych furanowych oraz zmianę potencjału antyoksydacyjnego

• Autorzy: Kowalski S. , Lukasiewicz M.

Warianty tytułu

EN

Effect of baking conditions of shortbread-biscuits on formation of furan derivatives and on changes in antioxidant capacity

• Języki publikacji: PL

Abstrakty

PL

Celem badań było określenie wpływu temperatury wypieku kruchych ciastek na powstawanie wybranych pochodnych furanowych, takich jak 5-hydroksy-2-metylofurfural (HMF), alkohol (F ol) oraz aldehyd furfurylowy (F al). Laboratoryjny wypiek ciastek przeprowadzono w temperaturach 200, 215, 230 oraz 245 °C. Zmianę temperatury wypiekanych ciastek monitorowano poprzez zastosowanie światłowodowego czujnika temperatury umieszczonego w centralnej części ciastka. Przeprowadzono również analizę potencjału antyoksydacyjnego ciastek po wypieku. Stwierdzono, że powstawanie pochodnych furanowych w ciastkach jest uzależnione od temperatury oraz od czasu wypieku, a największa kumulacja tych związków następuje po odparowaniu wody i związanym z tym nagłym zwiększeniem temperatury wewnątrz produktu. Wraz ze zwiększeniem temperatury wypieku do 245 °C w analizowanym produkcie stężenie F al zwiększyło się do około 160 mg/kg, z kolei stężenie F ol w tych samych warunkach nie przekroczyło 40 mg/kg. Niezależnie od stosowanej temperatury, spośród powstających pochodnych furanowych największy udział miał HMF, jego maksymalne stężenie w analizowanym materiale wynosiło ponad 4,5×103 mg/kg. Dłuższy czas wypieku skutkuje wzrostem potencjału antyoksydacyjny produktu na skutek powstawania produktów reakcji Maillarda.

EN

The objective of the research study was to analyze the effect of temperature while baking crispy buttery cookies on the formation of some selected furan derivatives, such as 5-hydroxy-2-metylofurfural (HMF), furfuryl alcohol (Fol), and aldehyde (Fal). Shortbread-biscuits were baked under the laboratory conditions at a temperature of 200, 215, 230, and 245 °C. The changes in temperatures were monitored using a fibre optic sensor situated in the core of the cake. The baked cookies were analyzed for their antioxidant capacity. It was found that the formation of furan derivatives in cookies depended on the time and temperature of baking, and the biggest accumulation of those compounds occurred after water was evaporated and, as a result thereof, a sudden increase in the temperature inside the product occurred. The concentration of Fal in the product analyzed increased to ca. 160 mg/kg with the increase in the baking temperature to 245 °C, whereas, under the same conditions, the concentration of Fol did not exceed 40 mg/kg. Regardless of the baking temperature, HMF was the major part of furan derivatives formed, and its maximum concentration in the analyzed material was more than 4.5 ×103 mg/kg. A longer baking time results in the increase in antioxidant capacity of the product due to the formation of Maillard products.

• Wydawca: -
• Czasopismo: Żywność Nauka Technologia Jakość
• Rocznik: 2014
• Tom: 21
• Numer: 1
• Opis fizyczny: s.187-199,rys.,wykr.,bibliogr.

Twórcy

autor

Kowalski S.

• Katedra Technologii Węglowodanów, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul.Balicka 122, 30-149 Kraków

autor

Lukasiewicz M.

• Katedra Technologii Węglowodanów, Wydział Technologii Żywności, Uniwersytet Rolniczy w Krakowie, ul.Balicka 122, 30-149 Kraków

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