Mofidipour Maryam, Fadaei Vajiheh, Salehifar Mania
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
Department of Food Science and Technology, Shahr-e-Qods Branch, Islamic Azad University, Tehran, Iran.
Food Res Int. 2025 Jan;200:115462. doi: 10.1016/j.foodres.2024.115462. Epub 2024 Dec 9.
Echium amoenum (borage) powder (EAP) is consumed traditionally and is known to possess health-promoting effects. In this research, application of Echium amoenum (borage) powder (EAP) at levels of zero, 1 and 2 % w/w was investigated in the production of biscuit as a widely consumed snack and some characteristics of dough and biscuit samples were evaluated. By adding EAP and increasing its level, water absorption values and dough stability increased (p < 0.05) but the development time of the dough and the degree of loosening of the dough decreased (p < 0.05); moisture and fiber content of biscuits increased (p < 0.05) and their color changed significantly. Also, by increasing the percentage of EAP in biscuit samples, water loss percent (WL), carbohydrate and total energy decreased significantly; acrylamide content (AAC) also decreased (p < 0.05) and beneficial effects improved so that antioxidant activity (AA), total phenol content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and enzyme (α-amylase and α-glucosidase) inhibitory activity increased in biscuits (p < 0.05). With increasing EAP percentage, diameter, thickness, spread ratio, hardness and fracturability of biscuit samples decreased. In general, it is concluded that by adding EAP (maximum 2 % w/w) to the biscuit formulation; it can be expected to produce functional biscuit. EAP has shown therapeutic potential (antioxidative and antidiabetic) in vitro; thus, it can be used for the development of functional foods for oxidative stress and diabetes.
紫锥菊粉（琉璃苣粉，EAP）在传统上被食用，并且已知具有促进健康的作用。在本研究中，研究了在饼干（一种广泛消费的零食）生产中添加0%、1%和2%（w/w）水平的紫锥菊粉（琉璃苣粉，EAP），并评估了面团和饼干样品的一些特性。通过添加EAP并提高其水平，吸水率和面团稳定性增加（p<0.05），但面团的形成时间和面团的松弛程度降低（p<0.05）；饼干的水分和纤维含量增加（p<0.05），并且其颜色发生显著变化。此外，通过增加饼干样品中EAP的百分比，水分损失率（WL）、碳水化合物和总能量显著降低；丙烯酰胺含量（AAC）也降低（p<0.05），有益效果得到改善，使得饼干中的抗氧化活性（AA）、总酚含量（TPC）、总黄酮含量（TFC）、总花青素含量（TAC）和酶（α-淀粉酶和α-葡萄糖苷酶）抑制活性增加（p<0.05）。随着EAP百分比的增加，饼干样品的直径、厚度、铺展比、硬度和易碎性降低。总体而言，得出的结论是，在饼干配方中添加EAP（最高2%，w/w）；有望生产出功能性饼干。EAP在体外已显示出治疗潜力（抗氧化和抗糖尿病）；因此，它可用于开发针对氧化应激和糖尿病的功能性食品。
