| 桑葚全果粉与果渣粉对曲奇饼干品质和抗氧化特性的影响 |
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| 引用本文： | 盛金凤,何雪梅,唐雅园,雷雅雯,李丽,李昌宝,辛明,孙健. 桑葚全果粉与果渣粉对曲奇饼干品质和抗氧化特性的影响[J]. 食品工业科技, 2021, 0(10): 1-7. DOI: 10.13386/j.issn1002-0306.2020060332 |
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| 作者姓名： | 盛金凤 何雪梅 唐雅园 雷雅雯 李丽 李昌宝 辛明 孙健 |
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| 作者单位： | 1.广西农业科学院农产品加工研究所,广西南宁 5300072.广西果蔬贮藏与加工新技术重点实验室,广西南宁 5300073.广西香蕉保鲜与加工工程技术研究中心,广西南宁 530007 |
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| 基金项目： | 广西科技重大专项（桂科AA17204038）;广西自然基金项目（2019JJA130144）;“科技先锋队‘强农富民’‘六个一’专项行动”（桂农科盟202015）;‘八桂学者’工程专项经费（[2016]21）;广西科技基地和人才专项（桂科AD19110141）;南宁市邕宁区科技计划项目（20170209B） |
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| 摘 要： | 桑葚资源丰富,加工副产物桑果渣开发利用较少.本文对比分析桑葚果渣粉与全果粉营养品质及两种桑葚粉不同添加量(1％、3％、5％、7％、9％)对曲奇饼干品质及其抗氧化特性的影响,得出桑葚果渣粉添加量对曲奇色泽、硬度、断裂形变、抗氧化特性与感官评分都有显著的影响(P<0.05);桑葚全果粉添加量对曲奇色泽、硬度、抗氧化特性有显...
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| 关 键 词： | 桑葚全果粉 桑葚果渣粉 曲奇 品质 抗氧化特性 |
| 收稿时间： | 2020-06-29 |
Effects of Mulberry Powder and Mulberry Pomace Powder on the Quality and Antioxidant Properties of Cookies |
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| Jinfeng SHENG,Xuemei HE,Yayuan TANG,Yawen LEI,Li LI,Changbao LI,Ming XIN,Jian SUN. Effects of Mulberry Powder and Mulberry Pomace Powder on the Quality and Antioxidant Properties of Cookies[J]. Science and Technology of Food Industry, 2021, 0(10): 1-7. DOI: 10.13386/j.issn1002-0306.2020060332 |
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| Authors: | Jinfeng SHENG Xuemei HE Yayuan TANG Yawen LEI Li LI Changbao LI Ming XIN Jian SUN |
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| Affiliation: | 1.Agro-food Science and Technology Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, China2.Guangxi Key Laboratory of Fruits and Vegetables Storage-processing Technology, Nanning 530007, China3.Guangxi Banana Preservation and Processing Research Center of Engineering Technology, Nanning 530007, China |
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| Abstract: | There are abundant resources of mulberry, but the development and utilization of mulberry by-products are limited. In this study, nutritional quality of whole mulberry and mulberry pomace powder was analyzed. The effects of addition of different amounts of mulberry powder and pomace powder (1%, 3%, 5%, 7% and 9%) in cookies on quality and antioxidant capacity were determined. The results showed that the addition of different concentrations of mulberry pomace powder in cookies had significant effects on color, hardness, fracture deformation, antioxidant capacity, and sensory score (P<0.05). The addition of mulberry powder had also significantly affected the color, hardness, and antioxidant capacity of cookies (P<0.05), however, no significant effects were found for the fracture deformation and sensory score (P>0.05). L, a*, and b* values for the cookies were gradually decreased with the increasing concentrations of mulberry powder and pomace powder. The L, a*, and b* values of mulberry powder added cookies were far lower than the values for the cookies added with mulberry pomace powder. The hardness of the cookies adding mulberry powder and mulberry pomace powder was increased first, then decreased and increased last. The antioxidant capacities of the cookies added with mulberry powder and pomace powder were directly proportional to the powder concentrations, and the total antioxidant capacity and superoxide anion inhibition ability of mulberry powder added cookies were higher than the cookies added with pomace powder. The results of sensory evaluation showed that the addition of either 3% mulberry pomace powder or 7% mulberry powder had the best effect on improving the quality and taste of the cookies. |
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