橡子粉对饼干理化性质和感官特性的影响。
Effect of acorn flour on the physico-chemical and sensory properties of biscuits.
作者信息
Pasqualone Antonella, Makhlouf Fatima Z, Barkat Malika, Difonzo Graziana, Summo Carmine, Squeo Giacomo, Caponio Francesco
机构信息
Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy.
Laboratoire Bioqual, INATAA, Université des Freres Mentouri, Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria.
出版信息
Heliyon. 2019 Aug 7;5(8):e02242. doi: 10.1016/j.heliyon.2019.e02242. eCollection 2019 Aug.
The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different species were compared. Acorns of L. were the most antioxidant and were therefore used for preparing biscuits at two levels of addition, 30 and 60 g 100 g on wheat flour basis. The physico-chemical and sensory characteristics of the obtained biscuits were then assessed. Acorn-added biscuits showed significantly ( < 0.05) higher content of phenolics, antioxidant activity and oxidative stability than control biscuits, prepared without acorn flour. These features improved as the level of acorn flour increased. As for appearance, the acorn-added biscuits were darker, larger, more voluminous and more friable than control biscuits. Higher levels of fermentative alcohols and esters, as well as Maillard reaction volatile compounds (particularly furans), were observed in the acorn-added biscuits.
这项工作的目的是探索将橡子粉用作饼干中一种新型健康成分的可行性。比较了从三种不同物种获得的橡子粉的物理化学特性。L.的橡子抗氧化性最强，因此用于制备两种添加水平的饼干，以小麦粉为基础，添加量分别为30克/100克和60克/100克。然后评估所得饼干的物理化学和感官特性。添加橡子的饼干比未添加橡子粉制备的对照饼干酚类物质含量、抗氧化活性和氧化稳定性显著更高（<0.05）。这些特性随着橡子粉添加水平的提高而改善。在外观方面，添加橡子的饼干比对照饼干颜色更深、更大、体积更大且更易碎。在添加橡子的饼干中观察到较高水平的发酵醇和酯，以及美拉德反应挥发性化合物（特别是呋喃）。
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