Production of Cookies with low N-(carboxyethyl) lysine Concentration by Addition of Antioxidant of Bamboo Leaves and Tea Polyphenols
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Abstract:
N-(carboxyethyl) lysine (CEL) is a kind of advanced glycation end-products (AGEs) derived from Maillard Reaction. The effect of four natural sources of antioxidants, including water-soluble antioxidant of bamboo leaves (AOB-w), water-soluble tea polyphenols (TP-w), oil-soluble antioxidant of bamboo leaves (AOB-o) and oil-soluble tea polyphenols (TP-o) on CEL formation in cookies were investigated and the optimal mitigation strategy was summarized. The cookie dough with or without addition of the selected antioxidants was all baked at 205 ℃ for 11 min and the CEL contents in the final products were quantified by UPLC-MS/MS. The antioxidant activity, sensory evaluation and evaluation of other cookie quality attributes, including diameter, thickness, spread ratio, color, moisture content and texture were also performed. The results showed that the CEL content in control cookies was 11.97 ± 0.26 mg/kg. Four antioxidants at the addition level of 0.01~0.05% (m/m) effectively inhibited CEL formation with 7.29~67.25 % inhibitory rates. And the ddition of 0.03% (m/m) AOB-o induced the lowest CEL content (3.71 ± 0.01 mg/kg) in cookie. Further experiments confirmed that 0.03% AOB-o addition treatment significantly increased the antioxidant activity of cookies by DPPH and ABTS assays and kept the original quality attributes and sensory properties of cookies.
