ISSN (1230-0322)

2 0 1 1 , Vol. 61, Suppl. 1

EuroFoodChem XVI
Translating food chemistry
into health benefits

Conference Proceedings

Gdansk 6th-8th July, 2011

Published
by the Division of Food
Sciences, Institute of Animal
Reproduction and Food
Research of Polish Academy
of Sciences, Olsztyn
This issue of Polish Journal of Food and Nutrition Sciences contains abstracts
as supplied by authors – abstracts were not verified by qualified reviewers.

Conference supported by:

Project REFRESH – Unlocking the potential of the Institute of Animal
Reproduction and Food Research for strengthening integration with
the European Research Area and regional development
(FP7-REGPOT-2010-1-264103)
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122 EuroFoodChem XVI
P192
The Fate of Volatile Markers of Baking Process
During the Storage of Bakery Foods
Sylwia Mildner-Szkudlarz , Renata Zawirska-
1
-Wojtasiak1, Joanna Bajerska2
Department of Food Science and Nutrition,
1
Poznań University of Life Sciences, Poland
2
Department of Human Nutrition and Hygiene,
Poznań University of Life Sciences, Poland
Key words: volatile compounds, oxidation, biscuits, antioxidants
The  definition of  bakery products includes a  large group
of foodstuffs, widely consumed on a daily basis or as occa-
sional foods (e.g., cakes, croissant and cookies). Fats and oils
are usually added to the  formulation of  these products for
technological, rheological and organoleptical purposes. How-
ever, the lipid fraction has been recognized as one of the main
causes of deterioration.
The  aim of  this work was (1) to study the  possibility
to use volatile compounds as deterioration index in  cook-
ies, provided that oxidation is the  main process leading to
the end of the shelf life; (2) to investigate the effect of green
tea extracts (GTE) on biscuits lipid fraction oxidative stability,
(3) to compare results obtained by SPME-GC/MS and sen-
sory studies to that of chemical analysis.
Biscuits were prepared in three variations. Control sam-
ples were prepared without addition of antioxidants. The oth-
er variations were prepared by adding synthetic antioxidant
(BHA) and  GTE at three different levels: 0.02; 0.1 and  1%.
All samples were subjected to storage test for 20 days at
60°C. Biscuits were subjected to sensory studies and instru-
mental and chemical analysis.
Several volatile components that contribute to the aroma
profile of  fresh biscuits represented groups of  characteristic
volatiles produced through lipid peroxidation, Maillard reac-
tion and  caramelisation. Volatile markers of  baking process
identified in  fresh samples were furfural, 2-furanmethanol,
pyrazine-2,6-dimethyl, and  2,3-dihydro-3,5-dihydroxy-
6-methyl-4(H)-pyran-4-one. As oxidation proceeded, the vol-
atile compounds, characteristic for baking process, sharply
decreased. In  general, up to 16 days of  storage those vola-
tiles decrease by about 85% and subsequently after 20 days
of  storage 92% reduction of  those components were noted.
Volatile analysis showed a consistent trend with the sensory
analysis.
Examples shown indicate that using SPME-GC/MS it is
possible to monitor the oxidation process occurring in the bis-
cuits.
Correspondence to: mildners@up.poznan.pl
PJFNS, 2011, Vol. 61
P193
Determination of Partial Baking Time for Cake
Önder Yıldız1, İsmail Sait Doğan2
Iğdır University, Turkey
1
2
University of Yüzüncü Yıl, Turkey
Key words: par-baked product, partial baking time, gluten-free cake
Since gluten-free products for a  specific group are pro-
duced in  smaller amounts, the  profitability of  companies
and  the  investment on these products might be adversely
affected. Partial baking is an alternative production method
for eliminating these negative impacts and  solving the  stal-
ing problem in the bakery products. The partial baking time
to be applied in par-baked method is very important in terms
of the preservation of structural integrity during cake removal
from the pan and its preparation for storage. In the present
study, preliminary experiments, internal cake temperature
change and viscosity profiles obtained by Rapid Visco Ana-
lyzer (RVA) were used to obtain partial baking time. For each
cake formula, partial baking time determined with the  pre-
liminary experiments, is consistent with setting internal cake
temperature. The  differences among peak viscosities of  all
par-baked, fully baked and re-baked after partial baking were
statistically insignificant (p>0.05). This result represents that
starch gelatinization was completed and partial baking time
was determined correctly for each cake samples. For control
cake, chestnut flour cakes, rice cakes and corn flour cake, par-
tial baking times were determined as 17, 17, 16 and 14 min,
respectively. Finally, the changes of cake internal temperature
and viscosity profiles could be relied on in the determination
of partial baking time.
Correspondence to: o.yildiz.36@hotmail.com; isdogan@hot-
mail.com
P194
Bioactivity of Bowman Birk Inhibitors
in Thermally Processed Orange Juice
María Dolores del Castillo1, Miryam Amigo-Benavent1,
Laura Bravo2
1
Institute of Food Science Research (CSIC-UAM),
Madrid, Spain
2
Institute of Food Science, Technology and Nutrition (CSIC),
Madrid, Spain
Key words: soy Bowman Birk inhibitor, thermal stability, orange juice, low
pH foods, chemo-preventive functional food
Colon cancer is the second cause of death in Europe. There-
fore, its prevention is crucial and functional foods may play
a pivotal role on that. The most widely studied bioactive sub-
PJFNS, 2011, Vol. 61 EuroFoodChem XVI
mulated with F-100% flour, respectively. Similarly, total EAA
content was found 9% and 6% higher in rye bread and ginger
cake formulated with F-100% flour, respectively. In addition,
rye bread formulated with whole rye flour exhibited larger
content of  total EAA (16%) than WB.  Regarding protein
quality indexes, F100% rye bread showed greater CS values
compared to either F92% rye bread and WB, however, PER
values were similar among wheat and rye breads. In the case
of ginger cakes, CS and PER values were found slightly lower
compared to WB.  Hence, whole rye flour (100% extraction
rate) could be use as an approach to improve the nutritional
quality of traditional rye-based products.
[1] Frias J., Gulewicz P., Martinez-Villaluenga C., Pilarski R., Blázquez
E., Jiménez B., Gulewicz K., Vidal-Valverde C., J.  Agric. Food Chem.,
2009, 57, 1319–1325.
[2] FAO. 2007. Protein and amino acid requirements in human nutrition.
Report of joint WHO/FAO/UNU. Expert consultation. WHO Technical
Report series 935.
[3] Alsmeyer B.J., Cummingham A.E., Happich M.L., Food Technol.,
1974, 28, 34–40.
Correspondence to: frias@ictan.csic.es
P199
Effects of Microwave and Hot-Air Popper Methods
on Some Characteristics of Popcorn
İsmail Sait Doğan1, Önder Yıldız2, Issa Javidipour1
1
University of Yüzüncü Yıl, Turkey
2
Iğdır University, Turkey
Key words: popcorn, microwave, hot-air popper, hexanal, textural proper-
ties
Popcorn is one of the most popular snack foods in the world.
In this study three types of commercial popcorns seed packag-
es including light butter flavour (14% fat), butter flavour (32%
fat) and great buttery taste (44% fat) popped with two differ-
ent methods; microwave oven and hot-air popper. The effects
of popping methods and the types of popcorn seed products
on popping volume (cm3/g), popped kernel size (kernel num-
ber/10 g), moisture content, color values (L, a and b), hexanal
content as indicator of oil oxidation and some textural char-
acteristics (crispness and  firmness) have been determined.
Popcorn seed samples popped with hot-air popper showed
higher popping volume and  popped kernel size. Higher oil
level increased the popped kernel size, but decreased the pop-
ping volume (p<0.001). The moisture contents of the sam-
ples in both methods varied between 0.89 and 3.03%. Samples
popped with hot-air popper had higher moisture contents
and higher L and a values (p<0.05). In both methods, oil lev-
els did not significantly alter the moisture content and color
values (p>0.05). Higher oil contents leaded to higher hexanal
concentrations. Popcorn samples popped with microwave
method had lower hexanal level (p<0.001) than their counter-
parts produced with hot-air popper. The oil level and popping
method significantly (p<0.05) affected the  textural proper-
125
ties of  popcorn. Increasing the  oil level and  microwave ap-
plication also increased the crispness and the firmness values.
Overall quality of popcorns popped with hot-air method look
preferable, but lower hexanal content of  popcorns prepared
with microwave method should be considered.
Correspondence to: isdogan@hotmail.com; o.yildiz.36@hot-
mail.com
P200
Influence of Temperature and Equilibration
Time on the Quantification of Aroma Impact
Compounds in Coffee Brews
Lidia Sánchez-Ayaso, Iziar A. Ludwig, M. Paz De Peña,
Concepción Cid
Department of Nutrition, Food Science, Physiology,
and Toxicology, School of Pharmacy, University of Navarra,
E-31080-Pamplona, Spain
Key words: coffee, aroma, static headspace, coffee brews, aroma impact
compounds
One of  the  most contributory factors for the  high accept-
ability of  coffee is its aroma, which involves more than
800 volatile compounds. The aim of this study was to opti-
mize the methodology of the main aroma impact compounds
extraction in coffee brews with the highest efficiency at lowest
time using static headspace-gas chromatography-mass spec-
trometry (HS-GC-MS). Equilibration time and temperature
were the factors studied to choose the optimal conditions for
analyzing aroma compounds in coffee brews by a static head-
space sampling extraction method.
Five temperatures of  equilibration (50, 55, 60, 65
and  70ºC) were studied. Seventy one volatile compounds
were identified in  Arabica filter coffee brews and  the  main
aroma impact compounds in  coffee brews (methanethiol,
acetaldehyde, propanal, 2-methylpropanal, 2-methylbu-
tanal, 3-methylbutanal, 2,3-butanedione, 2,3-pentanedione,
3,5-dimethyl-3-ethylpyrazine and  guaiacol) were quantified.
Increased amounts of  aroma impact compounds with tem-
perature increase were found, except in methanethiol, 3,5-di-
methyl-3-ethylpyrazine and guaiacol that decreased at 70ºC
due to thermal degradation. Consequently, 65ºC was selected
as extraction temperature. Then, the extraction of the aroma
impact compounds was studied at five different equilibra-
tion times: 15, 25, 35, 45 and 55 min at 65ºC. The maximum
concentration in the majority of the quantified aroma impact
compounds was obtained at an equilibration time of 25 min.
In conclusion, the optimal conditions in static headspace for
quantification of  aroma impact compounds in  coffee brews
were 25 min at 65ºC.
Acknowledgements: This research was funded by the Span-
ish Ministry of Science and Innovation (AGL2009–12052). We
thank the Government of Navarra (Dpt. Industry and Dpt. Edu-
PJFNS, 2011, Vol. 61 Abstracts 145

Castellani Oscar O23 Dübecke Arne P52, P53

Cejpek Karel P78, P131, P173 Dutta Paresh C. O28
Celik Ismail P1 Dymerski Tomasz P141, P142, P213
Cepurnieks Guntis P138 Dziedzic Krzysztof P81, P177
Cereti Elisabetta O35
Chłopicka Joanna P3
Chmiel Tomasz P141, P142, P213 E
Choi Hyejung P152
Choi Shinwook P152 El Hani Safae P134
Chrzanowski Grzegorz P100 Engel Karl-Heinz P6
Cid Concepción P191, P200 Ergun Namuk P174
Ciesarová Zuzana P46, P47, P133 Erinc Hakan P211
Çiftçi Ozan N. P28 Espartero Sanchez Jose Luis P163
Cifuentes Alejandro O38 Esteban Rosa M. P154, P189, P201
Cirkovic Velickovic Tanja P9 Estrella Isabel P85, P214
Ciska Ewa P15
Coisson Jean Daniel O35, P10, P44, P175
Çopur Ömer Utku O9, P70, P149, P188 F
Czaczyk Katarzyna P81
Czech Urszula O27, P217 Fejfer Małgorzata O7, P105
Czerniewicz Pawel P87 Felczykowska Agnieszka P124
Czerwonka Małgorzata P170 Felkai Csaba P35
Człapka-Matyasik Magdalena O7, P105 Fernandes Ângela P180, P205
Ferracane Rosalia P44
Ferreira Isabel C.F.R P180, P205
D Fetea Florinela P41
Fevzioglu Mehtap P113
Daas-Amiour Saliha P13 Filipkowski Paweł P124
Dajnowiec Fabian P108, P186 Fiore Alberto P44
Dalmadi István P107 Fitzgerald Ciaran P157
D’Andrea Matteo O35 Flaczyk Ewa P218
Dankowska Anna P146 Fogliano Vincenzo P44, P111
De Brabander Hubert F. P8, P31 Forgo Peter O24, P104, P128, P160,
de Diego Alberto P126 P162, P197
De Kimpe Norbert P63, P204, P207 Francik Renata P3, P12
De Meulenaer Bruno P63 Franczyk-Żarów Magdalena O29
De Nicola Gina R. O16 Frandsen Heidi Blok P123
De Peña Paz M. P191, P200 Frias Juana P25, P26, P33, P119, P161, P198, P220
De Swaef Tom P31
Debeaufort Frederic P118
Debel Ilse P207 G
Decker Eric A. O1
Dekker Matthijs O15 Galaverna Gianni O4, P216
del Castillo Maria Dolores P50, P86,P150, P156, P194 Gallagher Eimear P157
Delchier Nicolas O33 Galletti Stefania P171
Dembińska-Kieć Aldona O27, P217 Gallmann Peter P53
Demirtaş Esra Turan P76 Galus Sabina P118
Deo Permal P215 García-Cañas Virginia O38
Dewi Nurhayati Suharma Chyntia P172 Gardana Claudio P5
Didak Crevar Iris P18 Garino Cristiano O35
Divsalar Adeleh P109 Garrido Leoncio P214
Doğan İsmail Sait P193, P199 Gerhäuser Clarissa O34
Dolata Włodzimierz P187 Ghirardello Daniela O2
Dossena Arnaldo O4 Gilewicz-Łukasik Barbara P57
Dragojević Müller Ivna P24, P34 Giordano Manuela O2
Dragojević Irena Vedrina P18 Glenn Josephine V. P215
Drille Modris P125 Gliszczyńska-Świgło Anna P64, P83
Dróżdż Paulina P97 Głowacz Agnieszka P56
Drożdżyńska Agnieszka P81 Gökmen Vural P43, P45, P58, P59, P111
154 Authors Address Book PJFNS, 2011, Vol. 61

de Peña Maria-Paz F
Food Science, Nutrition, Physiology & Toxicology Faculty of
Pharmacy Fejfer Małgorzata
University of Navarra Department of Human Nutrition & Hygiene
Pamplona, Spain Faculty of Food Science & Nutrition
mpdepena@unav.es Poznan University of Life Sciences
Poznań, Poland
Dogan Ismail m.fejfer@up.poznan.pl
Department of Food Engineering
College of Agriculture Filipkowski Paweł
Yuzuncu Yil University Department of Food Chemistry, Technology
Van, Turkey & Biotechnology
isdogan@yyu.edu.tr Chemical Faculty
Gdansk University of Technology
Dübecke Arne Gdańsk, Poland
Quality Services International pawel.filipkowski@pg.gda.pl
Bremen, Germany
info@qsi-q3.de Fischer Markus
Institute of Food Chemistry
Dymerski Tomasz University of Hamburg
Department of Analytical Chemistry Hamburg, Germany
Chemical Faculty markus.fischer@chemie.uni-hamburg.de
Gdansk University of Technology
Gdańsk, Poland Fitzgerald Ciarán
tomasz.dymerski@gmail.com Food BioSciences Department
Teagasc Food Research Centre, Ashtown
Dziedzic Krzysztof Dublin, Ireland
Faculty of Food Science & Nutrition ciaran.fitzgerald@live.pharmacy.ac.uk
Poznan University of Life Sciences
Poznań, Poland Forgó Péter
dziedzic@up.poznan.pl Food Science Institution
Egerfood Regional Knowledge Centre
Eszterházy Károly University
E Eger, Hungary
forgop@ektf.hu
Ece Tamer Canan
Department of Food Engineering Frandsen Heidi Blok
Faculty of Agriculture Department of Basic Sciences & Environment
Uludag University Faculty of Life Sciences
Bursa, Turkey University of Copenhagen
etamer@uludag.edu.tr Copenhagen, Denmark
hbf79@life.ku.dk
Engel Karl-Heinz
Chair General Food Technology Frias Juana
Technische Universität München Institute of Food Science, Technology & Nutrition
Freising-Weihenstephan, Germany Spanish Scientific Research Agency (CSIC)
k.h.engel@wzw.tum.de Madrid, Spain
frias@ictan.csic.es
Espartero Jose Luis
Department of Organic & Pharmaceutical Chemistry
Faculty of Pharmacy G
University of Sevilla
Sevilla, Spain Galus Sabina
jles@us.es Department of Food Engineering & Process Management
Faculty of Food Sciences
Warsaw University of Life Sciences
Warsaw, Poland
sabina_galus@sggw.pl