Influence of Yeast <i>β</i>-Glucan on Cookies Sensory Characteristics and Bioactivities

<div>Peroxide value of cookies versus storage time (days). Control cookies (A); 1%<svg height="12.7178pt" id="M92" style="vertical-align:-3.42947pt" version="1.1" viewbox="-0.0498162 -9.28833 12.0392 12.7178" width="12.0392pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,4.358,0)"><path d="M558 587C558 666 497 712 432 712C379 712 330 691 284 650C212 586 178 508 148 348L71 -65C49 -185 35 -229 23 -235L27 -261C49 -259 101 -251 124 -224C131 -216 138 -178 159 -24C171 66 197 200 227 356C264 550 295 668 393 668C443 668 479 632 479 575C479 516 446 458 383 418C361 404 344 398 318 397L296 350C395 338 460 281 460 192C460 110 411 40 300 40C258 40 215 55 192 69L181 51C191 18 222 -16 266 -16C308 -16 351 1 397 26C471 67 545 142 545 221C545 315 486 365 401 395C469 437 558 498 558 587Z" id="g113-224"></path></g></svg>-glucan made cookies (B); 4%<svg height="12.7178pt" id="M93" style="vertical-align:-3.42947pt" version="1.1" viewbox="-0.0498162 -9.28833 12.0392 12.7178" width="12.0392pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,4.358,0)"><path d="M558 587C558 666 497 712 432 712C379 712 330 691 284 650C212 586 178 508 148 348L71 -65C49 -185 35 -229 23 -235L27 -261C49 -259 101 -251 124 -224C131 -216 138 -178 159 -24C171 66 197 200 227 356C264 550 295 668 393 668C443 668 479 632 479 575C479 516 446 458 383 418C361 404 344 398 318 397L296 350C395 338 460 281 460 192C460 110 411 40 300 40C258 40 215 55 192 69L181 51C191 18 222 -16 266 -16C308 -16 351 1 397 26C471 67 545 142 545 221C545 315 486 365 401 395C469 437 558 498 558 587Z" id="g113-224"></path></g></svg>-glucan made cookies (C); 2%<svg height="12.7178pt" id="M94" style="vertical-align:-3.42947pt" version="1.1" viewbox="-0.0498162 -9.28833 12.0392 12.7178" width="12.0392pt" xmlns="http://www.w3.org/2000/svg" xmlns:xlink="http://www.w3.org/1999/xlink"><g transform="matrix(.013,0,0,-0.013,4.358,0)"><path d="M558 587C558 666 497 712 432 712C379 712 330 691 284 650C212 586 178 508 148 348L71 -65C49 -185 35 -229 23 -235L27 -261C49 -259 101 -251 124 -224C131 -216 138 -178 159 -24C171 66 197 200 227 356C264 550 295 668 393 668C443 668 479 632 479 575C479 516 446 458 383 418C361 404 344 398 318 397L296 350C395 338 460 281 460 192C460 110 411 40 300 40C258 40 215 55 192 69L181 51C191 18 222 -16 266 -16C308 -16 351 1 397 26C471 67 545 142 545 221C545 315 486 365 401 395C469 437 558 498 558 587Z" id="g113-224"></path></g></svg>-glucan made cookies (D).</div>

Journal of Chemistry

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Figure 1

Figure 1: Influence of Yeast <i>β</i>-Glucan on Cookies Sensory Characteristics and Bioactivities 

Journal of Chemistry

Influence of Yeast β-Glucan on Cookies Sensory Characteristics and Bioactivities

Figure 1