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Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits

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Abstract

The flavour quality of biscuits could be lost during baking and storage. Therefor, the impact of using cinnamon essential oil (EO) encapsulated in maltodextrin (CO-MD), as exogenous flavour, on the flavour quality and stability of biscuits was evaluated. The results were compared with those of using cinnamon oil dissolved in propylene glycol (CO-PG), as a delivery solvent. The main volatile compounds in cinnamon oil were used as markers to monitor its stability in biscuits flavoured with CO-MD and CO-PG during baking and storage. The volatile components generated in flavoured biscuits and nonflavoured biscuits (control) were analyzed by headspace solid phase microextraction and gas chromatography–mass spectrometry. The retention of cinnamaldehyde, eugenol and β-caryophyllene in biscuits flavoured with CO-MD was significantly (P < 0.05) higher, over the shelf life test, than in biscuits flavoured with CO-PG. The Maillard reaction products showed the highest retention in biscuits flavoured with CO-MD compared with those flavoured with CO-PG and control sample. However, all of them showed a gradual decrease during storage. The lipid degradation products showed an opposite trend. Storage for 90 days revealed a gradual decrease in the overall acceptability for both samples. The results of aroma sensory analysis confirmed those of instrumental analysis. This study demonstrated that microencapsulated cinnamon EO affects positively the overall qualities of biscuits.

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Authors and Affiliations

  1. Chemistry of Flavour and Aroma Department, National Research Center, Dokki, Cairo, 12622, Egypt

    Hoda H. M. Fadel, Magda A. Abd El Mageed & Rasha Saad

  2. Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

    Ibrahim M. Hassan & Manar T. Ibraheim

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  1. Hoda H. M. Fadel
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  2. Ibrahim M. Hassan
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  3. Manar T. Ibraheim
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  4. Magda A. Abd El Mageed
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  5. Rasha Saad
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Correspondence to Rasha Saad.

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Fadel, H.H.M., Hassan, I.M., Ibraheim, M.T. et al. Effect of using cinnamon oil encapsulated in maltodextrin as exogenous flavouring on flavour quality and stability of biscuits. J Food Sci Technol 56, 4565–4574 (2019). https://doi.org/10.1007/s13197-019-03931-2

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  • DOI: https://doi.org/10.1007/s13197-019-03931-2

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