THE IMPACT OF ASPARAGINASE ON TEXTURAL PROPERTIES OF WHOLEGRAIN CEREAL BISCUITS ENRICHED WITH SEA BUCKTHORN POMACE

Abstract

Cereal biscuits are popular snacks of daily usage. Their nutritional value is enhanced if they are produced from wholegrain flour of nutritionally rich cereals and/or contain valuable natural sources of health promoting compounds. In this study, wholegrain flour from wheat, rye, and triticale (hybrid of wheat and rye) were used as a basis for biscuit production and dried sea buckthorn (Hippophae rhamnoides L.) pomace as an additive for enhancement of their nutritional value. Besides nutritional benefits, sea buckthorn pomace addition increased hardness up to 37% and fracturability up to 30%, and moreover, an undesirable acrylamide formation was increased twice in case of wheat and triticale biscuits, and up to 4.5 times in rye biscuits. For diminishing the acrylamide formation, the asparaginase treatment of wet sea buckthorn pomace was applied which resulted in a substantial decrease of acrylamide (30 – 60%) in final biscuits. This intervention was examined in terms of the impact on textural properties of cereal biscuits with sea buckthorn pomace and with enzymatically treated sea buckthorn pomace. Despite expectations of negligible impact on quality properties of biscuits, texture analysis showed significant differences between cereal biscuits containing untreated and enzymatically treated sea buckthorn pomace reflected in a decrease of hardness and fracturability to original values in controls, at least. However, these alterations cannot be fully attributed to an enzymatic treatment of sea buckthorn pomace since the procedure of asparaginase application, including the adjustment of pH to neutral values, affected the properties of this additive. Descriptive sensory analysis and consumer acceptance test revealed significant preferences of triticale and rye biscuits with enzymatically treated sea buckthorn pomace addition.