عنوان مقاله :
Effect of adding cinnamon, clove and vanilla on reducing the formation of acrylamide in some bakery products
پديد آورندگان :
lotfy, tesby mohamed rashad alexandria univesity - ex- dean of faculty of specific education - department of home economics, Egypt , agamy, neveen fahmy mohamed alexandria univesity - high institute of public health - department of nutrition, Egypt , alwardany, neveen ahmed alexandria univesity - faculty of specific education - foodnscince department of home economics, Egypt , abdo, nashwa mahmoud younes alexandria univesity - faculty of specific education - demonstrator of home economics, Egypt
چكيده فارسي :
The aim of the present study was to determine the effects of cinnamon, clove and vanilla on the content of acrylamide in cake, biscuits and cookies. Twelve samples were subjected to chemical analysis in order to determine antioxidant activity, acrylamide content, flavonoids, tolal phenols and essential oils. Bakery products were prepared according to recommended ingredients .Results indicated that the percentage of antioxidant activity increased by adding cinnamon, clove and vanilla. The highest percentage of antioxidants activity was detected in cake with cinnamon (42.42%) while the lowest was detected in cake with clove (35.65%) compared to control (24.65%). In contrast the content of acrylamide decreased in cake with cinnamon (0.05 mg/100 g) while increased in cake with clove (0.57±0.04 mg/100 g) compared to control (0.99 mg/100 g). The highest level of flavonoids, total phenols and essential oils were found in cake with cinnamon (40.53 mg/100 g, 80.65mg/100 g and 0.337%). A relation between antioxidant content and acrylamide formation was indicated by this study. It is recommended to use clove, cinnamon and vanilla for the production of safety and good quality bakery samples.
كليدواژه :
acrylamide – antioxidant activity , herbs , spices , bakery products
عنوان نشريه :
بحوث في العلوم و الفنون النوعية
