野樱草粉对甜饼品质特性及抗氧化活性的影响

Q4 Agricultural and Biological Sciences

Korean Journal of Food Preservation Pub Date : 2023-08-01 DOI:10.11002/kjfp.2023.30.4.642

Eun-Sun Hwang, Soyeon Kim

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引用次数: 0

摘要

研究了用0%、2%、4%和6%的野冬葵粉代替小麦粉制备的饼干的品质特性、植物化学成分和抗氧化活性。随着野樱果粉添加量的增加，饼干的水分含量降低。对照饼干的灰分、粗蛋白质和粗脂肪含量与添加2-6%野田葵粉的饼干的灰分、粗蛋白质和粗脂肪含量没有差异。铺展性、膨松率、损失率和pH值随野樱草粉含量的增加而降低。与对照饼干相比，随着野樱草粉添加量的增加，饼干的亮度降低，但红度和黄度增加。甜饼中总多酚含量随野樱草粉含量的增加而增加。与对照饼干相比，随着野樱果粉添加量的增加，饼干的抗氧化活性显著提高。综上所述，在饼干中添加野樱草粉可以提高饼干的抗氧化活性。

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Effects of aronia powder on the quality characteristics and antioxidant activity of cookies

This study was conducted to determine the quality properties, phytochemical compounds, and antioxidant activities of cookies prepared by replacing wheat flour with 0%, 2%, 4%, and 6% aronia powder. The moisture content of the cookies decreased as the amount of aronia powder added increased. In contrast, the ash, crude protein, and crude fat content of the cookies did not differ between the control cookie and the cookies prepared with 2-6% aronia powder. The spreadability, leavening rate, loss rate and pH decreased with increasing aronia powder content. Compared to the control cookie, the lightness of the cookies decreased, but the redness and yellowness of the cookies increased as the amount of aronia powder added increased. The total polyphenol content of the cookies increased with increasing aronia powder content. The antioxidant activity of the cookies increased significantly as to the amount of aronia powder added increased compared to that of control cookie. Based on the these results, it is concluded that adding aronia powder to cookies increases antioxidant activity.

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来源期刊

Korean Journal of Food Preservation Agricultural and Biological Sciences-Food Science

自引率

0.00%

发文量

期刊介绍： This journal aims to promote and encourage the advancement of quantitative improvement for the storage, processing and distribution of food and its related disciplines, theory and research on its application. Topics covered include: Food Preservation and Packaging Food and Food Material distribution Fresh-cut Food Manufacturing Food processing Technology Food Functional Properties Food Quality / Safety.