ANTIOXIDATIVE MAILLARD REACTION PRODUCTS III. APPLICATION IN COOKIES

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Abstract
The effect of Maillard reaction products (MRP) on the storage stability of two variations of a basic type of cookie (containing lard and vegetable fat, respectively) was studied. The following additions were made to the dough of the cookies: (A) histidine and glucose, (B) MRP from histidine and glucose, and (C) BHA/BHT1 1 BHA = Butylated Hydroxy Anisole BHT = Butylated Hydroxy Toluene . Cookies without additions were baked as well and used as a control. All cookies were stored at 30° C. During the storage period samples were withdrawn for sensory evaluation and for gas chromatographic analysis of volatile compounds. In the cookies containing lard, which were the least stable of the two types of basic cookie, the development of rancid flavor as well as the formation of n-hexanal was effectively retarded by the addition of histidine and glucose. Similar results were indicated in the experiment with cookies containing vegetable fat, although the effect was less pronounced owing to the higher stability of these cookies. The antioxidative effect is claimed to arise from MRP formed during the baking.