ArticleMolecules (Basel, Switzerland)2024
The Effects of Enriching Shortbread Cookies with Dried Sea Buckthorn Fruit on the Physicochemical and Sensory Properties.
Article in Molecules (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Sea Buckthorn (Foods (Basel, Switzerland) · 2026Review
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7 authors.
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Abstract
The present study evaluated the physicochemical parameters, polyphenolics content, levels of heat-induced compounds (acrylamide, furfural, 5-hydroxymethylfurfural), antioxidant properties, as well as sensory quality of shortbread cookies enriched with dried sea buckthorn fruit (SBF). The SBF-enriched cookies were prepared by replacing 1, 2, 3, or 5% of the flour with dried sea buckthorn fruit. Our results showed the presence of 12 phenolic acids and 5 flavonoids in the SBF, while two phenolic acids and two flavonoids were detected in the cookies. Most of the compounds were identified in the cookies enriched with 5% SBF. Among the phenolic acids, benzoic acid was the most abundant, while among the flavonoids, quercetin was the most abundant. 5-hydroxymethylofurfural was not detected in any cookies, and the addition of SBF contributed to the presence of furfural in baked products and increased the amount of acrylamide, and their content increased with the amount of SBF addition. The addition of sea buckthorn fruit at 5% distinctly exceeded the benchmark level of acrylamide in the cookies and worsened their sensory quality. It should also be noted that SBF significantly (
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