Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

Determination of Antioxidant Capacity, Phenolics and Volatile Maillard Reaction Products in Rye-Buckwheat Biscuits Supplemented with 3β-d-Rutinoside

The Maillard reaction (MR) is responsible for the development of color, taste and aroma in bakery products though the formation of numerous aroma compounds such as pyrazines, pyrroles and aldehydes, nonvolatile taste active compounds and melanoidins. In this article, we investigate the effect of que...

Full description

Bibliographic Details
Main Authors: Małgorzata Starowicz, Georgios Koutsidis, Henryk Zieliński
Format: Article
Language:English
Published: MDPI AG 2019-03-01
Series:Molecules
Subjects:
volatiles
rutin
antioxidant capacity
pyrazines
furans
sensory evaluation
HS-SPME/GC–MS
Online Access:http://www.mdpi.com/1420-3049/24/5/982

Internet

http://www.mdpi.com/1420-3049/24/5/982

Similar Items