Qin Yuyue, Wang Shu, Chen Haiyan, Zhuang Yongliang, Liu Qiuming, Xiao Shanshan, Brennan Charles
Yunnan International Joint Laboratory of Green Food Processing, Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.
School of Science, Royal Melbourne Institute of Technology, Melbourne 3000, Australia.
Foods. 2025 Jun 22;14(13):2182. doi: 10.3390/foods14132182.
In recent years, the consumers' demand for healthy foods has been increased. To address the dietary related diseases, the food products enriched with mushroom or colored rice were promoted. The effects of powder and colored rice flour on baking quality and volatile aroma compound of cookies were investigated. Texture analyzer, and electronic nose (e-nose) were used to analyze the physicochemical, structural, and digestibility properties and volatile aroma compound of cookie. With the content of powder and colored rice flour increased, the hardness and free amino acid content increased. Cookie in terms of weaker network structure, relatively crispy cookie texture, and better in vitro digestion activity was obtained with appropriate amount replacement. The cookie sample contained with 5% and 20% red rice exhibited acceptable hardness and lowest starch hydrolysis rate. The volatile aroma compounds were also affected by the wheat flour substitution. The results indicated that powder and colored rice flour substitution improved the baking quality of cookie.
近年来，消费者对健康食品的需求有所增加。为应对与饮食相关的疾病，富含蘑菇或彩色大米的食品得到了推广。研究了蘑菇粉和彩色米粉对饼干烘焙品质和挥发性香气成分的影响。使用质地分析仪和电子鼻（e-nose）分析饼干的物理化学、结构和消化特性以及挥发性香气成分。随着蘑菇粉和彩色米粉含量的增加，硬度和游离氨基酸含量增加。用适量替代物可得到网络结构较弱、饼干质地相对酥脆且体外消化活性较好的饼干。含有5%蘑菇粉和20%红米的饼干样品表现出可接受的硬度和最低的淀粉水解率。挥发性香气成分也受到小麦粉替代的影响。结果表明，蘑菇粉和彩色米粉替代改善了饼干的烘焙品质。
