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,
{"title":"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","authors":"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, ","doi":"10.1021/acsfoodscitech.4c0046210.1021/acsfoodscitech.4c00462","DOIUrl":null,"url":null,"abstract":"<p >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.</p>","PeriodicalId":72048,"journal":{"name":"ACS food science & technology","volume":"4 9","pages":"2209–2216 2209–2216"},"PeriodicalIF":2.6000,"publicationDate":"2024-09-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00462","citationCount":"0","resultStr":"{\"title\":\"Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties\",\"authors\":\"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, \",\"doi\":\"10.1021/acsfoodscitech.4c0046210.1021/acsfoodscitech.4c00462\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p >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.</p>\",\"PeriodicalId\":72048,\"journal\":{\"name\":\"ACS food science & technology\",\"volume\":\"4 9\",\"pages\":\"2209–2216 2209–2216\"},\"PeriodicalIF\":2.6000,\"publicationDate\":\"2024-09-04\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://pubs.acs.org/doi/epdf/10.1021/acsfoodscitech.4c00462\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ACS food science & technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00462\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ACS food science & technology","FirstCategoryId":"1085","ListUrlMain":"https://pubs.acs.org/doi/10.1021/acsfoodscitech.4c00462","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effects of Lyophilized Peach Supplementation on Yam Cookies Quality: Oxidative Stability, Nutritional Potential, and Antioxidant Properties
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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