Sik Beatrix, Ajtony Zsolt, Lakatos Erika, Gál Laura Hanna, Székelyhidi Rita
Department of Food Science Albert Kázmér Faculty of Agricultural and Food Sciences of Széchenyi István University in Mosonmagyaróvár Mosonmagyaróvár Hungary.
Food Sci Nutr. 2024 Feb 1;12(5):3265-3272. doi: 10.1002/fsn3.3993. eCollection 2024 May.
Foods enriched with plants have gradually become an area of increasing research interest because plant ingredients may offer several positive effects on human health and the body. The aim of our study was to develop biscuits fortified with three different types of edible flowers (marigold, lavender, and rose) and examine their physical and antioxidant characteristics, as well as consumer acceptability. The antioxidant properties and characterization of biscuits highlighted that edible flowers may cause increased total polyphenol and total flavonoid yields, as well as DPPH radical scavenging activities. Concerning biscuits fortified with rose petals, the total monomer anthocyanin content was also raised. In addition, the results showed that the antioxidant properties of biscuits increased with increasing concentration (from 2.5% to 5.0%) of edible flowers. Despite this, the consumer acceptability results clearly showed that the addition of marigold and lavender at a concentration of 5.0% caused significantly decreased overall acceptance. We found that the fortification step may increase the spread ratio, which is an important quality attribute of biscuits. We found slight variations in the diameter, thickness, and baking loss parameters of fortified biscuits compared to the control. All in all, the best results were obtained when the biscuits were fortified with rose petals at a concentration of 5%.
富含植物成分的食品逐渐成为一个研究兴趣日益浓厚的领域，因为植物成分可能对人体健康和身体有多种积极影响。我们研究的目的是开发用三种不同类型的可食用花卉（金盏花、薰衣草和玫瑰）强化的饼干，并研究它们的物理和抗氧化特性以及消费者接受度。饼干的抗氧化特性和表征表明，可食用花卉可能会提高总多酚和总黄酮产量以及DPPH自由基清除活性。对于用玫瑰花瓣强化的饼干，总单体花青素含量也有所提高。此外，结果表明，饼干的抗氧化特性随着可食用花卉浓度（从2.5%提高到5.0%）的增加而增强。尽管如此，消费者接受度结果清楚地表明，添加浓度为5.0%的金盏花和薰衣草会导致总体接受度显著下降。我们发现强化步骤可能会提高饼干的延展率，这是饼干的一个重要质量属性。我们发现与对照相比，强化饼干的直径、厚度和烘焙损失参数略有变化。总而言之，当饼干用浓度为5%的玫瑰花瓣强化时，获得了最佳结果。
