Quality characteristics, amino acid composition, and bioactive potential of wheat cookies protein-enriched with unconventional legume protein isolates

Quality Assurance and Safety of Crops & Foods Pub Date : 2023-04-01 DOI:10.15586/qas.v15i2.1160

P. Sahni, Savita Sharma

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引用次数: 3

Abstract

The present investigation was intended to utilize protein isolates from forage legumes as unconventional protein ingredients for the development of protein-enriched wheat-based cookies. Alfalfa and dhaincha protein isolates (API and DPI) were supplemented at levels of 2.5, 5, 7.5, and 10%, and the effect of supplementation was eva-lauted on the quality attributes, nutritional composition, amino acid profile, and bioactive potential of cookies. The baking loss, water activity, and spreading (except for 10% API and 5% DPI) decreased, whereas the hardness increased with the increase in supplementation level and the effect was more pronounced with the supplementa-tion of DPI. The non-enzymatic browning index showed that it was not affected by the supplementation. DPI-supplemented cookies showed a color change, whereas no change in the color was observed in API-supplemented cookies. Cookies maintained good sensorial characteristics up to the supplementation of 10% API and 5% DPI and higher supplementation of DPI comprised all the sensorial attributes. Supplementation with protein isolates also enhanced the protein and essential amino acid content, total phenols, flavonoids, and antioxidant activity of the cookies.

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非常规豆科分离蛋白富集小麦饼干蛋白的品质特性、氨基酸组成及生物活性潜力

本研究旨在利用饲料豆科植物分离蛋白作为非常规蛋白质原料，开发富含蛋白质的小麦饼干。分别在饼干中添加2.5%、5%、7.5%和10%的苜蓿和茶茶分离蛋白(API和DPI)，并对饼干的品质属性、营养成分、氨基酸分布和生物活性潜力进行评价。随着添加量的增加，烘焙损失、水分活度和铺展度(除10% API和5% DPI外)均有所降低，而硬度则有所提高，且添加DPI效果更明显。非酶促褐变指数不受添加量的影响。添加dpi的饼干有颜色变化，而添加api的饼干没有颜色变化。添加10%原料药和5% DPI时，甜饼仍保持良好的感觉特性，添加更高的DPI时，甜饼的所有感觉特性都得到了满足。添加分离蛋白还可以提高饼干的蛋白质和必需氨基酸含量、总酚含量、类黄酮含量和抗氧化活性。

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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Quality Assurance and Safety of Crops & Foods

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