title: Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.
abstract: The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.
authors.affiliation: Division of Food Science Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima 10 P.O. Box 55 10-748 Olsztyn 5 Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Przygodzka
authors.affiliation: Division of Food Science Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima 10 P.O. Box 55 10-748 Olsztyn 5 Poland.
authors.forename: Henryk
authors.initials: H
authors.lastname: Zieliński
authors.affiliation: National Agriculture and Food Centre - Food Research Institute Priemyselná 4 P.O. Box 25 824 75 Bratislava 26 Slovak Republic.
authors.forename: Zuzana
authors.initials: Z
authors.lastname: Ciesarová
authors.affiliation: National Agriculture and Food Centre - Food Research Institute Priemyselná 4 P.O. Box 25 824 75 Bratislava 26 Slovak Republic.
authors.forename: Kristina
authors.initials: K
authors.lastname: Kukurová
authors.affiliation: Division of Food Science Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Tuwima 10 P.O. Box 55 10-748 Olsztyn 5 Poland.
authors.forename: Grzegorz
authors.initials: G
authors.lastname: Lamparski
keywords: Antioxidant activity; Maillard reaction; buckwheat flour; cakes; sensory evaluation; spices