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Chlorogenic Acid Oxidation-Induced Greening Of Sunflower Butter Cookies As A Function Of Different Sweeteners And Storage Conditions, Sihui Liang, Lilian Were
Chlorogenic Acid Oxidation-Induced Greening Of Sunflower Butter Cookies As A Function Of Different Sweeteners And Storage Conditions, Sihui Liang, Lilian Were
Food Science Faculty Articles and Research
Sunflower butter use as an allergen-free alternative to tree and legume nut butter in baking is limited by chlorogenic acid induced greening that occurs at alkaline pH. Limited information is available on controlling this greening in a food matrix. This study examined how different liquid sweeteners and relative humidity influenced greening of sunflower butter cookies. Doughs had similar initial pH (7.52–7.66) which increased to 8.44–9.13 after baking as ranked: xylitol > maple syrup > corn syrup > honey > agave syrup. Cookies made with maple syrup had the highest moisture and greening corresponding with lowest free chlorogenic acid. The % greening followed the same …