Food Science Program, Schmid College of Science and Technology, Chapman University, One University Drive, Orange, CA 92866, USA.
Food Science Program, Schmid College of Science and Technology, Chapman University, One University Drive, Orange, CA 92866, USA.
Food Chem. 2018 Feb 15;241:135-142. doi: 10.1016/j.foodchem.2017.08.084. Epub 2017 Aug 24.
Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52-7.66) which increased to 8.44-9.13 after baking as ranked: xylitol>maple syrup>corn syrup>honey>agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same trend as greening intensity, and was positively correlated (r=0.9101) with chlorogenic-lysine adduct content. Our findings provide an ingredient solution to controlling greening, as results demonstrate that greening can be promoted with high relative humidity storage, and use of high moisture and pH ingredients. Unwanted greening can be inhibited by simply changing the liquid sweetener.
葵花籽酱在烘焙中用作无过敏原的树坚果和豆类坚果酱替代品，受到在碱性 pH 值下发生的绿变的限制，这种绿变是由绿原酸诱导的。关于在食品基质中控制这种绿变的信息有限。本研究检查了不同的液体甜味剂和相对湿度如何影响葵花籽酱饼干的绿变。面团的初始 pH 值相似（7.52-7.66），烘焙后增加到 8.44-9.13，顺序为：木糖醇>枫糖浆>玉米糖浆>蜂蜜>龙舌兰花蜜。用枫糖浆制成的饼干水分含量最高，绿变程度也最高，相应的游离绿原酸含量最低。绿变程度遵循与绿变强度相同的趋势，与绿原酸-赖氨酸加合物含量呈正相关（r=0.9101）。我们的研究结果为控制绿变提供了一种成分解决方案，结果表明，可以通过高相对湿度储存以及使用高水分和高 pH 值成分来促进绿变。只需改变液体甜味剂就可以抑制不需要的绿变。
