发芽油莎豆残渣纤维素的合成及其在功能性饼干生产中的应用。
Cellulose synthesis from germinated tiger nut residue and its application in the production of a functional cookie.
作者信息
Adedeji Olajide Emmanuel, Abiodun Olufunmilola Adunni, Adedeji Omotayo Gloria, Kang Hye Jee, Istiana Nur, Min Ju Hyun, Ayo Jerome Adekunle, Chinma Chiemela Enyinnaya, Jung Young Hoon
机构信息
Department of Food Science and Technology, Federal University Wukari, PMB 1020, Wukari, Nigeria.
Department of Home Economics and Food Science, University of Ilorin, PMB 1515, Ilorin, Nigeria.
出版信息
J Food Sci Technol. 2024 Oct;61(10):1965-1975. doi: 10.1007/s13197-024-05972-8. Epub 2024 Apr 6.
UNLABELLED
In this study, cellulose was synthesized from the residue obtained after germinating tiger nuts for 0, 48, 72 or 96 h. The influence of the synthesized cellulose (0%, 2%, or 5%) on the quality of clove extract laden-cookies was evaluated. The optimum structure, morphology, and thermal properties of cellulose were obtained after geminating tiger nuts for 72 h. Adding cellulose to the dough stabilized the total phenolic, flavonoid, and protein contents and radical scavenging activity during the baking operation. The addition of 2% cellulose generally enhanced the hydration, pasting, and viscoelastic properties of the dough. However, 5% cellulose negatively affected the highlighted properties, culminating in poorer textural and sensory properties of the cookies produced therefrom. Germination could be effective in modifying the properties of cellulose from tiger nuts; thus, enhancing its application in the production of a functional cookie.
SUPPLEMENTARY INFORMATION
The online version contains supplementary material available at 10.1007/s13197-024-05972-8.
未标注
在本研究中，从发芽0、48、72或96小时的虎坚果残渣中合成纤维素。评估了合成纤维素（0%、2%或5%）对含丁香提取物饼干品质的影响。在虎坚果发芽72小时后获得了纤维素的最佳结构、形态和热性能。在烘焙过程中，向面团中添加纤维素可稳定总酚、黄酮和蛋白质含量以及自由基清除活性。添加2%纤维素通常会增强面团的水化、糊化和粘弹性。然而，5%纤维素对上述特性产生负面影响，最终导致由此生产的饼干质地和感官特性较差。发芽可有效改变虎坚果纤维素的特性；因此，增强其在功能性饼干生产中的应用。
补充信息
在线版本包含可在10.1007/s13197-024-05972-8获取的补充材料。
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