Formulation and baking process affect Maillard reaction development and antioxidant capacity of ginger cakes
2010
Zieliński, H., Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn (Poland) | Amigo-Benavent, M., Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn (Poland) | Del Castillo, M. D., Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn (Poland) | Horszwald, A., Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn (Poland) | Zielińska, D., Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Olsztyn (Poland)
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 deg 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.
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