TY  - JOUR
TT  - THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL  CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC  PROPERTIES OF VARIOUS BAKERY PRODUCTS
AU  - Hendek Ertop, Müge
AU  - Öztürk Sarıkaya, Sevim Beyza
PY  - 2017
DA  - December
JF  - Gıda
JO  - GIDA
PB  - The Association of Food Technology
WT  - DergiPark
SN  - 1300-3070
SP  - 834
EP  - 843
VL  - 42
IS  - 6
KW  - Fırıncılık ürünleri
KW  - Maillard reaksiyonu
KW  - Antioksidan aktivite
KW  - HMF
N2  - The aim of this study was toevaluate the relations between hydroxymethylfurfural (HMF) content,colorimetric properties (L*, a*, b* and 100-L*) and antioxidantactivities of various bakery products. For this purpose, eighteen bakeryproducts were divided four groups according to their product formulation andprocessing conditions, as breads, scones, biscuits and crackers and theirproperties were examined. The results were evaluated as statistically. Theproduct formulation and processing conditions of bakery products effected onHMF, color properties and antioxidant activity. While the correlation betweenHMF and antioxidant activity was not found, the correlation between HMF and 100-L*was determined statistically significant (P <0.05). HMF values of samples ranged between 2.59 and165.28 mg/kg, while the browning index (100-L*) ranged between 23.1 and42.9. According to results, the ‘browning index (100-L*) value can beused as an indirect approach for evaluation of browning reactions and HMF formationtogether.
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UR  - https://dergipark.org.tr/en/pub/gida/issue//299294
L1  - https://dergipark.org.tr/en/download/article-file/371610
ER  -