Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables
The aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material consisted of three gingerbread banana cakes and va...
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MDPI AG
2022-09-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/12/18/9267 |
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| author | Wiesław Przybylski Danuta Jaworska Barbara Sionek Weronika Sankowska Marta Wójtowicz |
| author_facet | Wiesław Przybylski Danuta Jaworska Barbara Sionek Weronika Sankowska Marta Wójtowicz |
| author_sort | Wiesław Przybylski |
| collection | DOAJ |
| description | The aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material consisted of three gingerbread banana cakes and various vegetable ingredients: pumpkin (<i>Cucurbita pepo</i> L.), tomato (<i>Solanum lycopersicum</i> L.), and beetroot (<i>Beta vulgaris</i> L.). Blended roasted pumpkin, blended roasted beetroots, and baked tomatoes were used in the experiment. The evaluation of sensory quality was conducted using the QDP (Quantitative Descriptive Profiling) method and a hedonic evaluation by consumers was also performed. In the experiment, colour parameters were measured in the CIE <i>L*a*b*</i> system, and the total polyphenol content and the total antioxidant capacity were established. The test results showed that a vegetable addition of a level of up to 25% of different vegetables such as pumpkin, tomato, and beetroot to gingerbread provides an adequate effect on the sensory quality of the product while still being acceptable to consumers. Moreover, it increases the functional properties of the finished product (<i>p</i> < 0.01). The gingerbread dough with the addition of tomato (25%) contained the highest amount of polyphenols −40 mg GAE/100 g, and the gingerbread dough with the pumpkin addition was characterized by the highest total antioxidant activity at a mean value of 0.475 μM TEAC/g of product. |
| first_indexed | 2024-03-10T00:47:46Z |
| format | Article |
| id | doaj.art-23400fe5dc874b43a4afad27b7202267 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T00:47:46Z |
| publishDate | 2022-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-23400fe5dc874b43a4afad27b72022672023-11-23T14:55:44ZengMDPI AGApplied Sciences2076-34172022-09-011218926710.3390/app12189267Functional and Sensory Properties of Gingerbread Enriched with the Addition of VegetablesWiesław Przybylski0Danuta Jaworska1Barbara Sionek2Weronika Sankowska3Marta Wójtowicz4Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C Str., 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C Str., 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C Str., 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C Str., 02-776 Warsaw, PolandInstitute of Human Nutrition Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 C Str., 02-776 Warsaw, PolandThe aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material consisted of three gingerbread banana cakes and various vegetable ingredients: pumpkin (<i>Cucurbita pepo</i> L.), tomato (<i>Solanum lycopersicum</i> L.), and beetroot (<i>Beta vulgaris</i> L.). Blended roasted pumpkin, blended roasted beetroots, and baked tomatoes were used in the experiment. The evaluation of sensory quality was conducted using the QDP (Quantitative Descriptive Profiling) method and a hedonic evaluation by consumers was also performed. In the experiment, colour parameters were measured in the CIE <i>L*a*b*</i> system, and the total polyphenol content and the total antioxidant capacity were established. The test results showed that a vegetable addition of a level of up to 25% of different vegetables such as pumpkin, tomato, and beetroot to gingerbread provides an adequate effect on the sensory quality of the product while still being acceptable to consumers. Moreover, it increases the functional properties of the finished product (<i>p</i> < 0.01). The gingerbread dough with the addition of tomato (25%) contained the highest amount of polyphenols −40 mg GAE/100 g, and the gingerbread dough with the pumpkin addition was characterized by the highest total antioxidant activity at a mean value of 0.475 μM TEAC/g of product.https://www.mdpi.com/2076-3417/12/18/9267gingerbreadbioactive propertiespumpkintomatobeetroot |
| spellingShingle | Wiesław Przybylski Danuta Jaworska Barbara Sionek Weronika Sankowska Marta Wójtowicz Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables Applied Sciences gingerbread bioactive properties pumpkin tomato beetroot |
| title | Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables |
| title_full | Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables |
| title_fullStr | Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables |
| title_full_unstemmed | Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables |
| title_short | Functional and Sensory Properties of Gingerbread Enriched with the Addition of Vegetables |
| title_sort | functional and sensory properties of gingerbread enriched with the addition of vegetables |
| topic | gingerbread bioactive properties pumpkin tomato beetroot |
| url | https://www.mdpi.com/2076-3417/12/18/9267 |
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