Abstract:In this study, L-cysteine hydrochloride was added into the dough for making cookies, and the effects of L-cysteine hydrochloride at different addition amounts (0.3, 0.6, 1.0, 1.5 g/kg) on the contents of four harmful aldehydes, appearance and volatile substances of cookies were investigated. The results showed that the acceptance of fortified cookies was higher than that of the control group, and he contents of four harmful aldehydes were significantly reduced. The addition of L-cysteine hydrochloride at 1.5 g/kg decreased the contents of hydroxymethylfurfural (HMF), 3-deoxyglucuronone (3-DG), glyoxal (GO) and methylglyoxal (MGO) in cookies by 28.75%, 62.73%, 46.27% and 36.59% respectively. The results of micro-solid phase extraction-GC-MS showed that the contents of volatile aldehydes, alcohols and pyrazines in cookies increased while the contents of most ketones decreased after the addition of L-cysteine hydrochloride. The results of cytotoxicity experiments showed that the water extracts of cookies with added L-cysteine hydrochloride could promote the viability of human gastric epithelial cells. The above experimental results revealed that the optimal amount of L-cysteine hydrochloride for adding to cookies was 1.0 g/kg.
