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Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes

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dc.contributor.author Zielinski, Henryk
dc.contributor.author Amigo-Benavent, Miryam
dc.contributor.author del Castillo, Maria Dolores
dc.contributor.author Horszwald, Anna
dc.contributor.author Zielinska, Danuta
dc.date.accessioned 2020-06-17T11:31:56Z
dc.date.available 2020-06-17T11:31:56Z
dc.date.issued 2010
dc.identifier.citation Zielinski, H; Amigo-Benavent, M; del Castillo, MD; Horszwald, A; Zielinska, D (2010) 'Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes'. International Journal Of Food Sciences And Nutrition, 49 (3):140-148. en_US
dc.identifier.issn 13368672
dc.identifier.uri http://hdl.handle.net/10344/8934
dc.description peer-reviewed en_US
dc.description.abstract Four different types of ginger cakes, two according to the traditional making process and two others according to the new recipes, were baked at 180 °C for 18 min. Ginger cakes formulated according to the new recipe (mixed wheat/rye flours) showed lower antioxidant capacity by 70% than traditional cakes formulated on dark or brown rye flour. The traditional ginger cakes were a better source of extractable phenolics than the newly formulated ones. The average contents of extractable total phenolic compounds in traditional ginger cakes were about 48% higher compared to those found in new ones. The formulation and making process improved antioxidant properties of ginger cakes and generated a significant amount of Maillard reaction products. Application of new recipes improved nutritional quality of ginger cakes due to a higher protein quantity and lesser contents of components potentially harmful to human health. Based on the higher protein quality and chemical data, ginger cakes formulated according to new recipes should be preferred with the aim to lower the intake of dietary advanced glycation end products. en_US
dc.language.iso eng en_US
dc.publisher Science Education and Publishing en_US
dc.relation.ispartofseries Journal of Food and Nutrition Research;49 (3), pp. 140-148
dc.subject antioxidant capacity en_US
dc.subject ginger cake en_US
dc.subject Maillard reaction products en_US
dc.subject total phenolics en_US
dc.title Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes en_US
dc.type info:eu-repo/semantics/article en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_published_reviewed en_US
dc.date.updated 2020-06-16T21:45:05Z
dc.description.version PUBLISHED
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US
dc.internal.rssid 1579482
dc.internal.copyrightchecked Yes
dc.identifier.journaltitle International Journal Of Food Sciences And Nutrition
dc.description.status peer-reviewed


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