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Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ

Author

Listed:
  • Marijana Sakač

    (Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia)

  • Pavle Jovanov

    (Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia)

  • Jovana Petrović

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Lato Pezo

    (Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia)

  • Aleksandar Fišteš

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Ivana Lončarević

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

  • Biljana Pajin

    (Faculty of Technology, University of Novi Sad, Novi Sad, Serbia)

Abstract

Defatted wheat germ was used to substitute wheat flour by 5-15% to produce cookies enriched with protein, fat, sugar and minerals. The effects of different level of substitution of wheat flour by defatted wheat germ and dough moisture content (20-24%) on hydroxymethylfurfural (HMF) formation in cookies were investigated. Colour parameters (L*, a*, and b*) were also measured, total colour difference (ΔE) and browning index (BI) were calculated and their correlations with HMF content were studied. The substitution of wheat flour by defatted wheat germ led to a higher HMF content compared to control cookies (P < 0.05). However, its formation was more strongly influenced by the dough moisture content than by the level of substitution. HMF content is positively correlated to the a* (r = 0.890; P < 0.01), b* (r = 0.605; P < 0.01) and BI (r = 0.710; P < 0.01) values, and negatively correlated to the L* (r = -0.624; P < 0.01). Results of the HMF formation and the correlation between HMF content and colour parameters were confirmed by the PCA analysis.

Suggested Citation

  • Marijana Sakač & Pavle Jovanov & Jovana Petrović & Lato Pezo & Aleksandar Fišteš & Ivana Lončarević & Biljana Pajin, 2019. "Hydroxymethylfurfural content and colour parameters of cookies with defatted wheat germ," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(4), pages 285-291.
    • Handle: RePEc:caa:jnlcjf:v:37:y:2019:i:4:id:324-2017-cjfs
    DOI: 10.17221/324/2017-CJFS
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