| Title: | "Antioxidative, sensory and volatile profiles of cookies enriched with freeze-dried Japanese quince (Chaenomeles japonica) fruits" |
| Author(s): | Antoniewska A; Rutkowska J; Pineda MM; |
| Address: | "Department of Instrumental Analysis, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland. Electronic address: agata_antoniewska@sggw.pl. Department of Instrumental Analysis, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska st. 159c, 02-776 Warsaw, Poland. Electronic address: jaroslawa_rutkowska@sggw.pl. Department of Animal Production and Food Science, Faculty of Sports and Health Science, University of Zaragoza, Plaza Universidad no. 3, 22002 Huesca, Spain" |
| DOI: | 10.1016/j.foodchem.2019.02.029 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0-9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhibited less secondary lipid oxidation products compared with the control cookies. Enriched cookies had higher contents of volatile hexanal, heptanal, octanal, 2-heptenal, (E) than control cookies. Acetic acid dominated in the volatile profile of enriched cookies (ranging 7.05-23.37%), hence intensities of acidic and citrus aroma were scored high. Cookies stored for 16-weeks showed increased amounts of hydrocarbons as compared with fresh cookies and new hydrocarbons were also generated, which were not detected in fresh cookies. The consumer panel indicated a higher preference for cookies containing 1.0 and 1.5% FJQF than those containing 6.0 and 9.0%" |
| Keywords: | "Antioxidants/*chemistry Chromatography, High Pressure Liquid Freeze Drying Fruit/chemistry/metabolism Gas Chromatography-Mass Spectrometry Hydrocarbons/analysis/isolation & purification Mass Spectrometry Rosaceae/*chemistry/metabolism Solid Phase Extracti;" |
| Notes: | "MedlineAntoniewska, Agata Rutkowska, Jaroslawa Pineda, Montserrat Martinez eng England 2019/03/05 Food Chem. 2019 Jul 15; 286:376-387. doi: 10.1016/j.foodchem.2019.02.029. Epub 2019 Feb 14" |
