کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4515601 1624893 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Shelf-life prediction of gluten-free rice-buckwheat cookies
ترجمه فارسی عنوان
پیش بینی طول مدت عمر مفید کوکی های گندم سیاه برنج و گلوتن
کلمات کلیدی
کوکی ها بدون گلوتن، عمر مفید آلدئید، خواص حسی، آنتی اکسیدان ها، ظرفیت آنتی اکسیدان
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک علوم زراعت و اصلاح نباتات
چکیده انگلیسی


• Unpacked and packed cookies kept at ambient and elevated temperature were examined.
• Sensory properties might be the markers for cookie shelf-life prediction.
• Texture properties, uncharacteristic odours and flavours indicate the quality loss.
• Aldehydes are not reliable enough as markers for cookie shelf-life prediction.
• Antioxidant capacity correlates with phenolic and rutin content during storage.

The objective of this work was to predict the shelf-life of unpacked and packed gluten-free rice-buckwheat cookies kept at ambient (23 ± 1 °C) and elevated (40 ± 1 °C) temperature during storage by measuring off-flavour volatile compounds (aldehydes), antioxidant capacity, total phenolic and rutin content and evaluating sensory properties. Analysis of variance and Tukey's HSD test at 95% confidence limit showed significant differences between the observed samples. Principal component analysis was used for assessing the effect of storage time, temperature and packaging condition on all investigated cookie parameters. Antioxidant capacity measured using DPPH test showed a decreasing tendency during storage in all investigated cookie samples. The obtained results correlated with a decrease in total phenolics and rutin content and an increase in total aldehydes content in cookies during storage. From the sensory evaluation, it could be concluded that the greatest loss of sensory quality resulted from hardness increase, fracturability decrease, and the raise of uncharacteristic odours and flavours. The end-point of cookie shelf-life obtained from sensory evaluation was lower compared to that obtained measuring total aldehydes content. Therefore, sensory properties might be the markers for gluten-free cookie shelf-life prediction rather than aldehydes content.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 69, May 2016, Pages 336–343
نویسندگان
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