Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

Table 4

Data on Maillard reaction products in rye-buckwheat cakes with spices supplementation.

Type of cake	Available lysine (mg/g)	Furosine (μg/g)	Free FIC (FI/mg DM)	Total FIC (FI/mg DM)	FIC linked to protein (FI/mg DM)	FAST index (%)	Browning index (AU)	ACR (μg/kg DM)
Control	0.52 ± 0.14^e	413.5 ± 32.3^a	106.38 ± 2.96^a	146.63 ± 3.40^a	40.25 ± 0.44^b	271.8 ± 3.33^a	0.35 ± 0.01^f	248.0 ± 3.5^c
Vanilla	1.42 ± 0.02^c	278.4 ± 12.5^c	106.89 ± 2.81^a	142.89 ± 9.28^a	36.00 ± 2.09^c	154.8 ± 4.71^b	0.38 ± 0.03^e	225.1 ± 2.3^d
Cinnamon	1.41 ± 0.01^c	323.3 ± 18.7^b	82.54 ± 3.46^c	117.30 ± 4.62^c	34.76 ± 1.16^c	133.7 ± 0.81^c	0.51 ± 0.01^bc	296.1 ± 7.3^b
Cloves	1.52 ± 0.03^b	279.0 ± 19.2^c	72.97 ± 4.68^d	91.88 ± 4.89^d	18.91 ± 0.21^e	68.5 ± 2.89^e	0.53 ± 0.01^ab	228.1 ± 11.2^d
Allspice	1.67 ± 0.04^a	279.3 ± 5.6^c	82.18 ± 3.75^c	113.12 ± 6.67^c	30.93 ± 0.42^d	105.4 ± 7.29^d	0.46 ± 0.02^d	220.8 ± 8.2^d
Nutmeg	0.99 ± 0.03^f	329.4 ± 22.7^b	95.47 ± 2.83^b	142.69 ± 0.65^a	47.22 ± 2.18^a	120.0 ± 6.09^d	0.36 ± 0.02^ef	260.6 ± 18.0^c
Spice mix	1.32 ± 0.04^d	73.6 ± 5.1^d	91.65 ± 0.82^b	132.00 ± 5.00^b	40.35 ± 4.18^b	136.5 ± 9.00^c	0.54 ± 0.01^a	329.3 ± 7.3^a

Values are means ± standard deviation ( = 3).
Values in each column with different small superscript letters are significantly different (P ≤ 0.05).