Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties |
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| Institution: | 1. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, QLD 4072, Australia;2. Dairy Innovation Australia Limited, Werribee, VIC 3030, Australia;1. Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France;2. Welience (SATT Grand-Est), Hall de Technologie Alimentaire, F-21000 Dijon, France;1. Department of Food and Nutrition, Providence University, No. 200, Sec. 7, Taiwan Boulevard, Shalu District, Taichung City 43301, Taiwan;2. Department of Food Science and Technology, Hungkuang University, No. 1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City 43302, Taiwan;3. Department of Hotel Management and Bakery, School of Tourism & Hotel Management, Xiamen University of Technology, No. 600 Ligong Road, Jimei District, Xiamen, Fujian Province 361024, China;4. Section of Teaching and Research, PingTung Christian Hospital, No. 60, Dalan Rd., PingTung City, PingTung County 90059, Taiwan;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China;1. The Regional Center for Mycology and Biotechnology, Al-Azhar University, Cairo, Egypt;2. Dairy Science Department, Faculty of Agriculture, Al-Azhar University, Cairo, Egypt;3. Botany and Microbiology Department, Faculty of Science, Al-Azhar University, Cairo, Egypt;4. Biology Department, Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia;1. Department of Physiological Sciences, College of Veterinary Medicine, University of Florida, Gainesville, FL, United States;2. Department of Pharmacology, College of Medicine, University of Eskisehir Osmangazi, Eskisehir, Turkey |
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| 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. |
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| Keywords: | Glutathione Yeast Cookie Antioxidant activity |
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