Koh Wee Yin, Lim Xiao Xian, Tan Thuan Chew, Mamat Hasmadi, Kobun Rovina, Rasti Babak
Functional Foods Research Group, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia.
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Malaysia.
Foods. 2023 Apr 6;12(7):1557. doi: 10.3390/foods12071557.
The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8% /. Cookies with STLP had significantly higher ( < 0.05) moisture (2.18-2.35%), crude fibre (14.5-14.9%), total dietary fibre (22.38-22.59%), insoluble dietary fibre (15.32-15.83%), soluble dietary fibre (7.06-7.66%), and ash (1.9-2.0%) contents, but were significantly lower ( < 0.05) in carbohydrate (53.2-53.9%) and energy value (426.4-428.2 kcal) compared to control cookies (1.62%; 1.43%; 6.82%; 4.15%; 2.67%; 7.70%; 62.2%; and 457.8 kcal, respectively). The addition of STLP significantly enhanced ( < 0.05) the antioxidant properties of the cookies. Non-gluten shortbread cookies with spent green tea leaves powder (GTC) received the highest ( < 0.05) score for all sensory attributes, including overall acceptability. In addition, the shelf-life quality of the formulated cookie samples in terms of the moisture content, water activity, colour, texture, microbiology, and sensory properties was maintained ( > 0.05) for at least 22 days at 25 °C. STLP, which would have been previously thrown away, could be utilized as a potential functional ingredient to produce non-gluten shortbread cookies with enhanced nutritional, physicochemical, microbiological, sensory, and antioxidative properties.
麸质相关疾病患病率的上升导致消费者对具有促进健康特性的便捷无麸质烘焙产品的需求增加。在本研究中，无麸质酥性饼干以8%的比例添加了各种废（绿茶、乌龙茶和红茶）茶叶粉（STLP）。添加STLP的饼干在水分（2.18 - 2.35%）、粗纤维（14.5 - 14.9%）、总膳食纤维（22.38 - 22.59%）、不溶性膳食纤维（15.32 - 15.83%）、可溶性膳食纤维（7.06 - 7.66%）和灰分（1.9 - 2.0%）含量方面显著更高（P < 0.05），但与对照饼干（分别为1.62%；1.43%；6.82%；4.15%；2.67%；7.70%；62.2%；和457.8千卡）相比，碳水化合物含量（53.2 - 53.9%）和能量值（426.4 - 428.2千卡）显著更低（P < 0.05）。STLP的添加显著增强了（P < 0.05）饼干的抗氧化性能。添加废绿茶粉（GTC）的无麸质酥性饼干在包括总体可接受性在内的所有感官属性方面得分最高（P < 0.05）。此外，在25℃下，配方饼干样品在水分含量、水分活度、颜色、质地、微生物学和感官特性方面的货架期质量至少在22天内保持稳定（P > 0.05）。之前会被丢弃的STLP可作为一种潜在的功能成分，用于生产具有增强的营养、物理化学、微生物学、感官和抗氧化特性的无麸质酥性饼干。
