摘要
以桃金娘、荞麦粉和低筋小麦粉为主要原料,利用单因素和响应面试验,以感官评价为指标,优化桃金娘荞麦饼干配方。以荞麦粉和低筋小麦粉的总质量(100%)为基准,确定最佳配方为:桃金娘粉21%、荞麦粉48%、低筋小麦粉52%、混合糖17%、黄油60%、全蛋液20%。在此条件下,制得的饼干色泽适中,颗粒分布均匀,具有桃金娘所特有的风味,感官评分最高。饼干理化指标与微生物指标均符合国家标准。与空白饼干相比,桃金娘荞麦饼干中总膳食纤维含量增加3.33倍,达到9.1 g/100 g,属于高膳食纤维饼干;桃金娘荞麦饼干中总酚和类黄酮含量均显著提升(P<0.01),分别增加6.41倍和2.55倍;桃金娘荞麦饼干的1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基清除活性增加244.47倍、2,2-联氨-双-3-乙基苯并噻唑啉-6-磺酸(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳离子自由基清除活性增加15.31倍,其体外抗氧化能力得到显著提升(P<0.01)。
Using Rhodomyrtus tomentosa(Ait.)Hassk,buckwheat flour and low-gluten wheat flour as main raw materials,single factor and response surface methodology experiments were conducted to optimize the formula of Rhodomyrtus tomentosa buckwheat biscuits using sensory evaluation as the indicator.Based on the total mass(100%)of buckwheat flour and low-gluten wheat flour,the optimal formula was determined as follows:21%Rhodomyrtus tomentosa powder,48%buckwheat flour,52%low-gluten wheat flour,17%mixed sugar,60%butter,and 20%whole egg liquid.Under this condition,the biscuits had a moderate in color,uniform in particle distribution,with the unique flavor of Rhodomyrtus tomentosa and resulting in the highest sensory score.The physico-chemical indexes and microbiological indexes of biscuits were in line with national standards.Compared with blank control biscuits,the total dietary fiber content of Rhodomyrtus tomentosa buckwheat biscuit increased 3.33 times,up to 9.1 g/100 g,which belonged to high dietary fiber biscuits.Moreover,the contents of total phenol and flavonoids were significantly increased by 6.41 times and 2.55 times,respectively(P<0.01).In vitro antioxidant study showed that 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical scavenging activity increased 244.47 times,and 2,2’-azinobis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation antioxidant activity increased 15.31 times,so the antioxidant capacity was significantly improved(P<0.01).
作者
蔡天舒
李玮玮
赵智锋
朱丹丹
侯晓桐
CAI Tianshu;LI Weiwei;ZHAO Zhifeng;ZHU Dandan;HOU Xiaotong(Huizhou Health Sciences Polytechnic,Huizhou 516025,China;Huizhou Institute for Food and Drug Control,Huizhou 516000,China)
出处
《食品科技》
CAS
北大核心
2024年第3期163-172,共10页
Food Science and Technology
基金
广东省普通高校青年创新人才项目(2020KQNCX219)
2022年广东省继续教育质量提升工程建设类项目-社区教育示范基地项目(JXJYGC2022GX388)
2022年惠州市医疗卫生领域科技计划项目(2022CZ010200)。
关键词
桃金娘
荞麦
饼干
响应面法
抗氧化能力
Rhodomyrtus tomentosa(Ait.)Hassk
buckwheat
biscuit
response surface analysis
antioxidant activity
