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Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars

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Abstract

Cookies are baked at elevated temperatures to obtain a desirable browning and flavor development, which are provided by Maillard reaction and caramelization. The drawback here is the formation of α-dicarbonyl compounds, and they are associated with many metabolic disorders besides involving in the development of the desired flavor and browning. Cookies are one of the major sources of α-dicarbonyl compounds in diet. This study was performed to evaluate the formation of α-dicarbonyl compounds in cookies prepared from different cereal flours consisting of diverse natural phenolic compounds. Flours of white wheat, hull-less barley and yellow, dark-red, blue, dark-blue colored corns containing different amount of phenolic compounds were selected as raw materials. A negative correlation was observed between total phenolic compounds and glyoxal, methylglyoxal and diacetyl concentrations after baking. α-Dicarbonyl compound-trapping ability of phenolic compounds was attributed to this reduction during baking of cookies. On the other hand, higher amounts of 3-deoxyglucosone and 1-deoxyglucosone were observed with increasing total phenolic compounds, which was in accordance with the higher sucrose hydrolysis.

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Acknowledgments

This work was financially supported by the Ministry of Education and Science in Republic of Serbia (Grants No. TR-31069).

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Authors and Affiliations

  1. Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey

    Tolgahan Kocadağlı, Neslihan Göncüoğlu Taş & Vural Gökmen

  2. Department of Food Technology and Biochemistry, Maize Research Institute, Slobodana Bajića 1, Belgrade-Zemun, Serbia

    Slađana Žilić

  3. Breeding Department, Maize Research Institute, Slobodana Bajića 1, Belgrade-Zemun, Serbia

    Jelena Vančetović & Dejan Dodig

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  1. Tolgahan Kocadağlı
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  2. Slađana Žilić
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Correspondence to Vural Gökmen.

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Kocadağlı, T., Žilić, S., Taş, N.G. et al. Formation of α-dicarbonyl compounds in cookies made from wheat, hull-less barley and colored corn and its relation with phenolic compounds, free amino acids and sugars. Eur Food Res Technol 242, 51–60 (2016). https://doi.org/10.1007/s00217-015-2517-8

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  • DOI: https://doi.org/10.1007/s00217-015-2517-8

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