Enrichment of cookies with glutathione by inactive yeast cells ( Saccharomyces cerevisiae ): Physicochemical and functional properties
| Autor: | İnci Cerit, Omca Demirkol, Selime Mutlu, Serpil Ozturk |
|---|---|
| Přispěvatelé: | Ozturk, S, Cerit, I, Mutlu, S, Demirkol, O, Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü, Öztürk Muti, Serpil, Cerit, İnci, Mutlu, Selime, Demirkol, Omca |
| Rok vydání: | 2017 |
| Předmět: |
0106 biological sciences
Antioxidant biology Chemistry medicine.medical_treatment Saccharomyces cerevisiae 04 agricultural and veterinary sciences Glutathione biology.organism_classification 040401 food science 01 natural sciences Biochemistry Yeast Protein content chemistry.chemical_compound 0404 agricultural biotechnology Food Science & Technology 010608 biotechnology medicine Food science Food Science |
| Zdroj: | Journal of Cereal Science. 78:19-24 |
| ISSN: | 0733-5210 |
| DOI: | 10.1016/j.jcs.2017.06.019 |
| Popis: | Cookie is one of the favorite cereal products which could be formulated by using various ingredients for enrichment. The aim of this study was to determine the effects of the inactivate yeast cells addition to cookie formulation in terms of glutathione (GSH) content, antioxidant activities, physicochemical and sensorial properties. Also, the cookies were produced with GSH (pure, 98%) addition to compare the effects of inactive yeast GSH with pure GSH on revealed properties. According to results, The GSH contents and the antioxidant activities increased in dough and cookie samples with inactive yeast addition compared to control and pure GSH added dough and cookie samples. The increases in GSH contents and antioxidant activities were observed after baking in all samples. The pure GSH addition increased the moisture content, spread ratio and L* value while decreased the hardness and b* values of the cookies. The contrary results were obtained by inactive yeast addition in terms of the physicochemical properties where the protein content of the cookies increased with inactive yeast addition by approximately 25%. The loss of GSH content decreased while the antioxidant activities and nutritional value increased in cookies by inactivate yeast addition. (C) 2017 Elsevier Ltd. All rights reserved. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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