Wójtowicz Agnieszka, Oniszczuk Anna, Oniszczuk Tomasz, Kocira Sławomir, Wojtunik Karolina, Mitrus Marcin, Kocira Anna, Widelski Jarosław, Skalicka-Woźniak Krystyna
Department of Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280 Lublin, Poland.
Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland.
J Food Sci Technol. 2017 Sep;54(10):3218-3229. doi: 10.1007/s13197-017-2765-7. Epub 2017 Aug 2.
Application of Moldavian dragonhead ( L.) leaves in extruded snacks was evaluated. Directly expanded corn snacks (crisps) were supplemented with 5-20% of dragonhead leaves. The supplemented snacks were characterized to have improved nutritional value and were a good source of dietary fibre. The presence of phenolic compounds, especially rosmarinic acid, showed a high antioxidant potential and a radical scavenging activity of tested snacks, especially if a high content of additive was used. The increasing amount of additive also had an impact on the physical properties of extrudates lowering the expansion ratio, water absorption and solubility, yet increasing bulk density, cutting force and the breaking index of the enriched snacks. The highest viscosity was observed at 5 and 10% addition level. The increasing amount of dragonhead leaves lowered the brightness of snacks and increased the greenness tint significantly. A sensory evaluation showed good acceptability of snacks enriched with up to 15% of dragonhead dried leaves. Dried leaves of the Moldavian dragonhead seem to be a prospective functional additive for extruded crisps with a high nutritional value, especially because of dietary fibre and rosmarinic acid content, a strong antioxidant potential and acceptable sensory properties.
对摩尔多瓦龙头草（L.）叶在挤压休闲食品中的应用进行了评估。直接膨化玉米休闲食品（薯片）中添加了5%-20%的龙头草叶。添加后的休闲食品具有更高的营养价值，是膳食纤维的良好来源。酚类化合物的存在，尤其是迷迭香酸，显示出所测试休闲食品具有较高的抗氧化潜力和自由基清除活性，特别是在使用高含量添加剂的情况下。添加剂用量的增加也对挤出物的物理性质产生了影响，降低了膨胀率、吸水率和溶解度，但提高了堆积密度、剪切力和强化休闲食品的破碎指数。在添加量为5%和10%时观察到最高粘度。龙头草叶用量的增加降低了休闲食品的亮度，并显著增加了绿色调。感官评价表明，添加高达15%龙头草干叶的休闲食品具有良好的可接受性。摩尔多瓦龙头草的干叶似乎是一种具有高营养价值的挤压薯片的潜在功能性添加剂，特别是由于其膳食纤维和迷迭香酸含量、强大的抗氧化潜力和可接受的感官特性。
