LOWERING GREENING OF COOKIES MADE FROM SUNFLOWER BUTTER USING ACIDIC INGREDIENTS

1. MINISTRY OF EDUCATION AND TRAINING
NONG LAM UNIVERSITY – HO CHI MINH CITY
Faculty of Food Science and Technology
LOWERING GREENING OF COOKIES MADE FROM
SUNFLOWER BUTTER
USING ACIDIC INGREDIENTS
Student: Tran Hanh Lan
Supervisors: Assoc. Prof. Dr. Lilian M. Were
Dr. Kha Chan Tuyen
-March 2017- 1

2. OUTLINE
2
Introduction
Materials and methods
Results and discussion
Conclusion and recommendation
1
2
3
4

3. Introduction
Materials and methods
Results and discussion
Conclusion and recommendation
1
2
3
4
3

4. INTRODUCTION
4
https://nuts.com/nuts/sunflower-seeds/
http://www.foodinsight.org/peanut-allergy-nonallergenic
http://nordicfoodlab.org/blog/2015/9/26/green
-sunflower-seeds

5. INTRODUCTION
Free from top 8 food allergen
High protein and calorie content (25g
and 543kcal per 100g)
Higher MUFA content (39g/100g)
compared to peanut butter (24.2g/100g)
Sunflower butter
5

6. INTRODUCTION
CGA is known as an antioxidant.
 Makes up approximately 70% of all phenolic
compounds in sunflower butter.
 Reacting with protein to from green
derivatives.
Chlorogenic acid (CGA)
6
https://pubchem.ncbi.nlm.nih.gov/compound/chlorogenic_acid#
section=Top
http://nordicfoodlab.org/blog/2015/9/26/
green-sunflower-seeds

7. Acidic ingredients
Common acidic ingredients used in baking
Acidic ingredient pH
Honey 3.90±0.01
Yoghurt 4.29±0
Buttermilk 4.5±0
Sour cream 4.8±0
7
INTRODUCTION

8. INTRODUCTION
Bongartz V, Brandt L, Gehrmann ML, Zimmermann BF, Schulze-Kaysers N, Schieber A. 2016. Evidence for the
Formation of Benzacridine Derivatives in Alkaline-Treated Sunflower Meal and Model Solutions. Molecules 21
Oxidation
Dimerization + Amino Acid
+ R2-NH2
Chlorogenic acid
o-quinones
CGA dimer
Cyclization
Cyclization
- H2O
Greening reaction
Trihydroxy benzacridine (TBA) derivatives

9. High temperature
Maillard reaction
Lipid
oxidation
Protein
oxidation
CGA loss
Schiff bases
formation
Tryptophan loss
Greening pigmentation
INTRODUCTION

10. Introduction
Materials and methods
Results and discussion
Conclusion and recommendation
1
2
3
4
10

11.  158.8g all
purpose flour
 97.2g sunflower
butter
 52g egg
 2.4g baking soda
 2.4g vanilla
extract
 1.6g salt
 85.6g sweeteners
Recipe and formulation
(400g in total)
71.86g Honey (19.04%
moisture)+ 13.74g Water
30.46g buttermilk (90%)
+ 55.14g sugar
35.2g sour cream (78.3% moisture) + 50.4g sugar
31.9g yoghurt (86.2% moisture)+
53.7g sugar
MATERIALS AND METHODS
85.6g maple
(32.03% moisture)
http://www.naturalnews.com/sugar.html
https://fairtradeusa.org/products-partners/honey
http://maplesyrup.net/

12. Mixing
separately
dry and wet
ingredients
Cookies
dough (0.5cm
thickness and
4.5cm width)
Bake in 7
minutes at
300°F
Storage: zip
lock bag and
vacuum
sealed
container
Recipe and formulation
MATERIALS AND METHODS

13. Measuring
color at
0.25h, 1h,
4h, 8h, 11h
and 24h
6 cookies
from zip
lock bag
6 cookies
from
vacuum
sealed
container
Measuring
percent of
greening at
0.25h, 1h,
4h, 8h, 11h
and 24h
MATERIALS AND METHODS
Greening intensity by
Hunter color Lab
Percent of greening
by Image analyzer
Physical test

14. 0.5g cookies +
5mL DI water
Homogenize,
incubate and
centrifuge
Measuring pH
after 1hour
Measuring
hardness
after 1h
MATERIALS AND METHODS
pH by pH meter
Hardness by texture
analyzer
Spread factor by Caliper
Vernier
Physical test

15. Chemical test
Chlorogenic acid
content by
HPLC 0.6g cookies/dough
+ 20mL HPLC
water
Filter again with
0.45µm syringe
filters →
Homogenize,
centrifuge and filter
Tryptophan
content and
Schiff bases
formation by
fluorescence
spectroscopy
Dilute (1:5)
with DI water
Schiff bases:
Excitation
wavelength 350nm
Tryptophan:
Excitation
wavelength 280nm
MATERIALS AND METHODS

16. 1g cookies/dough
+ 10mL 0.5%
HCl methanol
Homogenize,
incubate at 65˚C
in 80 minutes,
centrifuge,
Read absorbance
at 725nm
0.1g
cookies/dough +
10mL 30%
ethanol
Homogenize,
centrifuge
Read
absorbance at
734.4 nm
MATERIALS AND METHODS
Chemical test
Antioxidant capacity by
Trolox Equivalent
Antioxidant Capacity
(TEAC) assay
Total phenolic
content by Folin-
Ciocalteu

17. Introduction
Materials and methods
Results and discussion
Conclusion and recommendation
1
2
3
4
17

18. Cookies made with maple syrup are the greenest ;
There are no effect of vacuum storage on greening of cookies
Greening Internal of cookies (ziplock)
Time
0 5 10 15 20 25 30
Greening
(-a*)
-20
-15
-10
-5
0
5
10
15
Maple
Sour cream
Buttermilk
Yogurt
Honey
Greening internal of cookies (vacuum)
Time
0 5 10 15 20 25 30
Greening
(-a*)
-20
-15
-10
-5
0
5
10
15
Maple
Sour cream
Buttermilk
Yogurt
Honey
RESULT AND DISCUSSION

19. The higher the pH, the greener the cookies
Percent greening inside cookies
Time (Hour)
0 5 10 15 20 25
Percentage
0
20
40
60
80
100
120
Maple
Sour cream
Buttermilk
Yoghurt
Honey
Greening inside cookies versus pH
Treatment
Maple Sour cream Buttermilk Yoghurt Honey
a*
value
-8
-6
-4
-2
0
2
4
6
8
pH
7.6
7.8
8.0
8.2
8.4
8.6
8.8
RESULT AND DISCUSSION

20. Cookie made from honey showed the highest CGA
content.
RESULT AND DISCUSSION
Maple Sour cream Buttermilk Yoghurt Honey
mgCGA/g
0.0
0.5
1.0
1.5
2.0
2.5 Dough
Cookies
CGA content

21. The greener the cookies, the lower the total phenolic content .
Maple Sour cream Buttermilk Yogurt Honey
mg/g
0
5
10
15
20
25
30
35
a*
value
-12
-10
-8
-6
-4
-2
0
2
4
6
8
10
Total phenolic content
TPC vs greening
RESULT AND DISCUSSION

22. RESULT AND DISCUSSION
Maple Sour cream Buttermilk Yoghurt Honey
mM/g
0
1
2
3
4
5
dough
cookies
Antioxidant capacity

23. Phenolic compounds can against protein oxidation to
reduce the loss of tryptophan
Tryptophan fluorescences
Maple Sourcream Buttermilk Yoghurt Honey
Fluorescence
intensity
0.0
0.2
0.4
0.6
0.8
1.0
1.2
Cookies
Dough
RESULT AND DISCUSSION

24. Cookies made with buttermilk and honey showed highest
Schiff bases
Schiff bases fluorescences
Maple Sourcream Buttermilk Yoghurt Honey
Fluorescence
intensity
0.0
0.2
0.4
0.6
0.8
1.0
1.2
Cookies
Dough
RESULT AND DISCUSSION

25. Introduction
Materials and methods
Results and discussion
Conclusion and recommendation
1
2
3
4
25

26. CONCLUSION AND RECOMMENDATION
CGA oxidized + -NH2
group or side chain of
amino acid
Greening of cookies
Lower pH treatment
Greening adducts
Alkaline
condition
Conclusion

27. CONCLUSION AND RECOMMENDATION
Recommendation
Future research:
• Working on effect of moisture content on greening.
• Continuing on determine adducts formed.
• Sensory evaluation should be carry out to evaluate consumer acceptance
on taste and flavor.
• Apply acidic ingredients with moisture control for further sunflower
seed- based product.

28. Thank you!