School of Food Science, Washington State University, Pullman, WA 99164, USA.
J Sci Food Agric. 2012 May;92(7):1511-8. doi: 10.1002/jsfa.4735. Epub 2012 Jan 6.
Consumption of baked products constitutes an important part of a daily breakfast considering that people are continually grabbing meals on the go. Among baked products, muffins rank third in breakfast products and attract a broad range of consumers. Incorporation of red raspberry juice into muffins can add value to the product while preserving health benefits to the consumer. The purpose of this study was to evaluate the effect of mixing time, freeze-drying and baking on the phenolic and anthocyanin contents and antioxidant capacity of raspberry juice during the preparation of muffins.
Freeze-drying of raspberry batters reduced their phenolic content and antioxidant capacity regardless of mixing time. Non-freeze-dried raspberry batter mixed for 5 min had the highest phenolic content (0.88 mg gallic acid equivalent g(-1) dry matter (DM)). Non-freeze-dried raspberry muffins had the highest antioxidant capacity (0.041 µmol Trolox equivalent g(-1) DM). Freeze-dried raspberry batters mixed for 5 and 10 min had the highest anthocyanin content (0.065 mg cyanidin-3-glucoside g(-1) DM). Baking reduced the anthocyanin content of both non-freeze-dried and freeze-dried raspberry muffins.
Despite the reduction in valuable compounds, muffin is a vehicle for the delivery of these compounds.
考虑到人们经常在路上吃早餐，烘焙食品是日常早餐的重要组成部分。在烘焙食品中，松饼在早餐产品中排名第三，吸引了广泛的消费者。将红树莓汁掺入松饼中可以为产品增值，同时为消费者带来健康益处。本研究旨在评估混合时间、冷冻干燥和烘焙对松饼制作过程中树莓汁酚类和花青素含量及抗氧化能力的影响。
无论混合时间如何，冷冻干燥都会降低树莓面糊的酚类含量和抗氧化能力。未冷冻干燥、混合 5 分钟的树莓面糊具有最高的酚类含量（0.88mg 没食子酸当量 g(-1)干物质（DM））。未冷冻干燥的树莓松饼具有最高的抗氧化能力（0.041µmol Trolox 当量 g(-1)DM）。冷冻干燥、混合 5 分钟和 10 分钟的树莓面糊具有最高的花青素含量（0.065mg 矢车菊素-3-葡萄糖苷 g(-1)DM）。烘焙降低了未冷冻干燥和冷冻干燥的树莓松饼的花青素含量。
尽管有价值的化合物减少了，但松饼仍然是这些化合物的载体。
