Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/25/3/442 |
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| author | Maria Simona Chiş Anamaria Pop Adriana Păucean Sonia Ancuța Socaci Ersilia Alexa Simona Maria Man Monica Bota Sevastiţa Muste |
| author_facet | Maria Simona Chiş Anamaria Pop Adriana Păucean Sonia Ancuța Socaci Ersilia Alexa Simona Maria Man Monica Bota Sevastiţa Muste |
| author_sort | Maria Simona Chiş |
| collection | DOAJ |
| description | Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0−25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%. |
| first_indexed | 2024-12-11T15:02:51Z |
| format | Article |
| id | doaj.art-7016ccfbbae64df3b24bab89ab091cbd |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-12-11T15:02:51Z |
| publishDate | 2020-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-7016ccfbbae64df3b24bab89ab091cbd2022-12-22T01:01:04ZengMDPI AGMolecules1420-30492020-01-0125344210.3390/molecules25030442molecules25030442Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt RootlesMaria Simona Chiş0Anamaria Pop1Adriana Păucean2Sonia Ancuța Socaci3Ersilia Alexa4Simona Maria Man5Monica Bota6Sevastiţa Muste7Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Control, Faculty of Agro-food Technologies, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 119 Calea Aradului Street, 300641 Timişoara, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, RomaniaDepartment of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, RomaniaSpent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0−25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer’s preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.https://www.mdpi.com/1420-3049/25/3/442biscuitsmalt spent rootletsfatty acidsvolatilesfood waste |
| spellingShingle | Maria Simona Chiş Anamaria Pop Adriana Păucean Sonia Ancuța Socaci Ersilia Alexa Simona Maria Man Monica Bota Sevastiţa Muste Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles Molecules biscuits malt spent rootlets fatty acids volatiles food waste |
| title | Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles |
| title_full | Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles |
| title_fullStr | Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles |
| title_full_unstemmed | Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles |
| title_short | Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles |
| title_sort | fatty acids volatile and sensory profile of multigrain biscuits enriched with spent malt rootles |
| topic | biscuits malt spent rootlets fatty acids volatiles food waste |
| url | https://www.mdpi.com/1420-3049/25/3/442 |
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