Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits.

Feruloylated oligosaccharides (FOs) have been approved by the US Food and Drug Administration for addition to baked goods. This work investigated the effect of FOs on the formation of endogenous contaminants, antioxidant properties, appearance and texture of biscuits. FOs inhibited the formation of fluorescent AGEs (advanced glycation end-products), protein oxidation products, and dicarbonyl compounds in a dose-dependent manner. Addition of 10 mg/g FOs decreased the levels of fluorescent AGEs, dityrosine, kynurenine, N'-formylkynurenine, 3-deoxyglucosone, glyoxal, and methylglyoxal by 80%, 97%, 56%, 86%, 46%, 54% and 62%, respectively. FOs might inhibit the formation of α-dicarbonyl compounds, protein oxidative products and fluorescent AGEs by enhancing antioxidant capacity and releasing ferulic acid in baked biscuits. However, FOs increased the browning and hardness of biscuits in a dose-dependent manner. Therefore, the fortification of FOs should be carefully considered based on both the expected health promoting properties and the organoleptic profile of biscuit products.