Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties

IF 2.6 Q2 FOOD SCIENCE & TECHNOLOGY

ACS food science & technology Pub Date : 2024-09-04 DOI:10.1021/acsfoodscitech.4c0046210.1021/acsfoodscitech.4c00462

Solange Teresinha Carpes*, Letícia Souza da Silva, Ellen Cristina Perin, Bruno Henrique Fontoura, Edimir Andrade Pereira, Robson Rosa de Camargo, Mirelli Bianchin, Jonas Cardoso de Oliveira and Idemir Citadin,

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Abstract

This study aimed to increase oxidative stability and enhance yam flour cookies’ nutritional and antioxidant properties by incorporating lyophilized peach (LP). The cookies were subjected to two storage conditions: one with exposure to light and one in darkness for 60 days at room temperature. Four formulations were tested: a control (F1), F2, and F3 with 10% and 20% LP, respectively, and F4 with tert-butyl hydroxyquinone. The yam cookies demonstrated a high protein content (7.5%) and low acid detergent fiber (2.41%). Incorporating LP into the cookies significantly enhanced their antioxidant capacity, with F3 showing oxidative stability comparable to that of F4 across both storage conditions. Notably, phenolic retention with antioxidant activity was higher in cookies stored in darkness. These findings suggest that LP is an effective natural alternative to synthetic antioxidants for improving yam cookies’ oxidative stability and overall quality.

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补充冻干桃对山药饼干质量的影响：氧化稳定性、营养潜力和抗氧化特性

本研究旨在通过加入冻干桃（LP）来提高山药粉饼干的氧化稳定性，并增强其营养和抗氧化特性。饼干在两种条件下贮存：一种是在室温下暴露于光线下，另一种是在黑暗中贮存 60 天。测试了四种配方：对照组（F1）、分别含有 10%和 20% LP 的 F2 和 F3，以及含有叔丁基对苯二酚的 F4。山药饼干的蛋白质含量较高（7.5%），酸性洗涤纤维含量较低（2.41%）。在饼干中加入 LP 能显著提高饼干的抗氧化能力，在两种储存条件下，F3 的氧化稳定性与 F4 相当。值得注意的是，具有抗氧化活性的酚类物质在黑暗储存的饼干中保留率更高。这些研究结果表明，在提高山药饼干的氧化稳定性和整体质量方面，LP 是合成抗氧化剂的有效天然替代品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

ACS food science & technology

CiteScore

3.30

自引率

0.00%

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