Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles.
biscuits
fatty acids
food waste
malt spent rootlets
volatiles
Journal
Molecules (Basel, Switzerland)
ISSN: 1420-3049
Titre abrégé: Molecules
Pays: Switzerland
ID NLM: 100964009
Informations de publication
Date de publication:
21 Jan 2020
21 Jan 2020
Historique:
received:
19
12
2019
revised:
15
01
2020
accepted:
15
01
2020
entrez:
25
1
2020
pubmed:
25
1
2020
medline:
6
11
2020
Statut:
epublish
Résumé
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0-25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer's preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.
Identifiants
pubmed: 31973089
pii: molecules25030442
doi: 10.3390/molecules25030442
pmc: PMC7037562
pii:
doi:
Substances chimiques
Esters
0
Fatty Acids, Volatile
0
Industrial Waste
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Déclaration de conflit d'intérêts
The authors have no conflict of interest regarding the content of this paper.
Références
Nutrients. 2016 Mar 02;8(3):128
pubmed: 26950145
Appl Microbiol Biotechnol. 2017 Mar;101(5):1805-1817
pubmed: 28105487
Lipids. 1998 May;33(5):481-7
pubmed: 9625595
Int J Food Sci Nutr. 2011 Aug;62(5):474-9
pubmed: 21355750
Food Chem. 2013 Dec 15;141(4):3510-8
pubmed: 23993514
J Sci Food Agric. 2013 Aug 15;93(10):2372-83
pubmed: 23605954
Biotechnol Lett. 2003 Jul;25(13):1099-103
pubmed: 12889821
Int J Biol Macromol. 2017 Jan;94(Pt A):663-668
pubmed: 27769933
J Agric Food Chem. 2000 Jul;48(7):2785-92
pubmed: 10898623
Phytochem Anal. 2014 Mar-Apr;25(2):161-9
pubmed: 24259292
J Sci Food Agric. 2014 Oct;94(13):2613-7
pubmed: 24633679
Molecules. 2016 Apr 22;21(4):511
pubmed: 27110762
J Environ Manage. 2013 Oct 15;128:252-8
pubmed: 23764506
J Food Sci Technol. 2015 Dec;52(12):7759-70
pubmed: 26604349
Food Chem. 2018 Nov 30;267:303-312
pubmed: 29934172
Molecules. 2009 Mar 09;14(3):1081-97
pubmed: 19305362
Altern Med Rev. 2007 Sep;12(3):259-64
pubmed: 18072821
J Agric Food Chem. 2001 Nov;49(11):5524-30
pubmed: 11714354
Appl Biochem Biotechnol. 2013 Aug;170(8):1885-95
pubmed: 23780341
Appl Microbiol Biotechnol. 2019 Apr;103(7):3001-3013
pubmed: 30778645
Nutrients. 2016 Jan 04;8(1):
pubmed: 26742061
J Agric Food Chem. 2005 Oct 5;53(20):8068-74
pubmed: 16190672
J Food Sci Technol. 2017 Dec;54(13):4464-4472
pubmed: 29184253
Chem Cent J. 2018 Aug 4;12(1):88
pubmed: 30078060
Food Res Int. 2015 Sep;75:200-215
pubmed: 28454949