1990 Fiscal Year Final Research Report Summary
Effects of Dough Materials on Reaction Products During Baked Cookies.
| Project/Area Number |
01580095
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| Research Category |
Grant-in-Aid for General Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Research Field |
家政学
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| Research Institution | Tokaigakuen Women's College |
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Principal Investigator |
NISHIBORI Sukie Tokaigakuen Women's College, 助教授 (60082369)
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| Co-Investigator(Kenkyū-buntansha) |
KAWAKISHI Shunro Nagoya University, Food Science and Technology, 教授 (50023445)
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| Project Period (FY) |
1989 – 1990
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| Keywords | Cookie / Amino-carbonil reaction / Food of low mixture content / Dietary fiber / Flavor / Damage of DNA / DDAF / DDMP |
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| Research Abstract |
The effects of dough materials on reaction products during baked cookies were investigated in detail. The baked cookies were prepared from wheat flour 45%, egg 10%, butter 25%, sugar 20% and dietary fiber 0.5 - 5% by weight when added. Dietary fiber were used soybean protein, gluten, soybean flour, rice bran and cocoa. The doughs were shaped into the cookie form (0.5 x 30 mm, diam) and were baked in a electric oven at 150oC for 10 min. For HPLC analysis, 10 g of baked cookies were extracted with 50 ml of methanol-water (3 : 1 v/v) for 30 min at room temperature.
Main products in this reaction system were investigated and were 2, 3-dihydro-3, 5-dihydroxy-6-methyl-4 (H) -pyran-4-one (DDMP), 2, 3-dihydro-3, 4-dihydroxy-5-acetylfuran (DDAF) and 5-hydroxymetyl frufural (HMF).
In addition of food fiber, the cookies of soybean protein, gluten and soybean flour increased the formation of DDMP and DDAF. In the test of scoring method, the cookie with cocoa was favored mostly. The cookies with soybean protein, gluten and soybean flour were favored when the amounts of addition were a little.
DNA damage were investigated, too. But the effect on the DNA was not observed.
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