添加突尼斯酸枣对饼干营养和感官品质的影响

IF 3.6 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2021-12-07 DOI:10.15586/ijfs.v33i4.2095

Youkabed Zarroug, J. Sriti, D. Sfayhi, Bechir Slimi, Wafa Allouch, Kamel Zayani, Khaoula Hammami, Maryam Sowalhia, M. Kharrat

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引用次数: 6

摘要

紫莲花属于鼠李科，已被广泛用于配制许多健康食品。本工作的目的是制备富含不同量的西番莲粉（ZLP；15%、30%、45%和100%）的新型功能饼干。测定了ZLP的化学性能。对配方饼干的理化、质地和感官特征进行了评估。结果表明，ZLP含有多种生物活性成分、脂肪酸和抗氧化剂。添加ZLP的饼干表现出比未添加ZLP制备的对照饼干更高的植物化学和抗氧化活性。ZLP饼干的活性随着ZLP水平的提高而增强。随着ZLP用量的增加，饼干的硬度和脆性增加。傅立叶变换红外光谱和热重分析的结果也揭示了配方饼干中存在许多生物活性化合物。所有饼干样品都被普遍接受，但小组成员表示更喜欢含有15%ZLP的饼干。

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Effect of addition of Tunisian Zizyphus lotus L. Fruits on nutritional and sensory qualities of cookies

Zizyphus lotus, which belongs to Rhamnaceae family, has been widely used to formulate many healthy food products. The aim of this work was to formulate new functional cookies enriched with different amounts of Zizyphus lotus powder (ZLP; 15%, 30%, 45% and 100%). The chemical properties of ZLP were also determined. The formulated cookies were evaluated for their physicochemical, textural and sensory characteristics. Results revealed that ZLP contained various bioactive components, fatty acids, and antioxidants. ZLP-added cookies demonstrated higher phytochemical and antioxidant activities than control cookies prepared without ZLP. The activity of ZLP cookies was enhanced with increase of ZLP level. Hardness and fracturability (brittleness) of cookies increased with increasing amount of ZLP. Results of Fourier-transform infrared spectroscopy and thermogravimetric analysis also revealed the presence of many bioactive compounds in formulated cookies. All cookie samples were generally accepted, but the panelists indicated a higher preference for cookies containing 15% ZLP.

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.