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Journal of cereal science v.78, 2017년, pp.19 - 24   SCI SCIE
본 등재정보는 저널의 등재정보를 참고하여 보여주는 베타서비스로 정확한 논문의 등재여부는 등재기관에 확인하시기 바랍니다.

Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties

Öztürk, Serpil    (Corresponding author. Sakarya University, Faculty of Engineering, Department of Food Engineering, 54187 Esentepe, Sakarya, Turkey.  ); Cerit, İnci   Mutlu, Selime   Demirkol, Omca  
  • 초록  

    Abstract 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. Highlights Cookies were enriched with inactive yeast cells and pure glutathione (GSH). The GSH content, antioxidant activity and quality parameters were determined. The GSH content and antioxidant activity increased with yeast addition. Antioxidant activity was higher in cookie than in dough. Yeast addition improved the quality and nutritional properties of the cookies.


  • 주제어

    Glutathione .   Yeast .   Cookie .   Antioxidant activity.  

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