饼干的生物活性化合物、营养和感官特性，由小麦和虎坚果面粉制成。
Bioactive compounds, nutritional and sensory properties of cookies prepared with wheat and tigernut flour.
机构信息
Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.
Department of Food Engineering, Faculty of Agriculture, Selcuk University, 42031 Konya, Turkey.
出版信息
Food Chem. 2021 Jul 1;349:129155. doi: 10.1016/j.foodchem.2021.129155. Epub 2021 Jan 26.
This study aimed to evaluate cookies made with wheat (0%, 80%, 60%, and 50%) and tigernut flour (0%, 20%, 40%, and 50%) from two different sources. Standard methods were applied to determine the chemical properties, phenolic component, fatty acid composition, mineral content, and sensory properties of cookies. Tigernut flour from both sources was rich in oil, and total and individual phenolics, but with low antioxidant activity compared to wheat flour. The addition of tigernut flour to wheat resulted in increase of the content of bioactive compounds, minerals, and fatty acid contents of cookies. The cookies produced by formulating wheat with tigernut had a comparable organoleptic quality scores to wheat flour cookies. The production of cookies with both wheat and tigernut flour showed that this mixture is an interesting opportunity to have a functional product rich in bioactive compounds and considered satisfactory by consumers.
本研究旨在评估由两种不同来源的小麦（0%、80%、60%和 50%）和木薯粉（0%、20%、40%和 50%）制成的饼干。应用标准方法来测定饼干的化学性质、酚类成分、脂肪酸组成、矿物质含量和感官特性。两种来源的木薯粉均富含油脂以及总酚和单体酚，但与小麦粉相比，其抗氧化活性较低。向小麦中添加木薯粉会增加饼干中生物活性化合物、矿物质和脂肪酸的含量。用木薯粉配制小麦制成的饼干在感官质量评分上与小麦粉饼干相当。用小麦和木薯粉制作饼干表明，这种混合物是一种很有前途的功能性产品，富含生物活性化合物，并且受到消费者的认可。
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