THE RELATIONS BETWEEN HYDROXYMETHYLFURFURAL CONTENT, ANTIOXIDANT ACTIVITY AND COLORIMETRIC PROPERTIES OF VARIOUS BAKERY PRODUCTS

Abstract

The aim of this study was toevaluate the relations between hydroxymethylfurfural (HMF) content,colorimetric properties (L*, a*, b* and 100-L*) and antioxidantactivities of various bakery products. For this purpose, eighteen bakeryproducts were divided four groups according to their product formulation andprocessing conditions, as breads, scones, biscuits and crackers and theirproperties were examined. The results were evaluated as statistically. Theproduct formulation and processing conditions of bakery products effected onHMF, color properties and antioxidant activity. While the correlation betweenHMF and antioxidant activity was not found, the correlation between HMF and 100-L*was determined statistically significant (P <0.05). HMF values of samples ranged between 2.59 and165.28 mg/kg, while the browning index (100-L*) ranged between 23.1 and42.9. According to results, the ‘browning index (100-L*) value can beused as an indirect approach for evaluation of browning reactions and HMF formationtogether.