Effect of king palm (Archontophoenix alexandrae) flour incorporation on physicochemical and textural characteristics of gluten-free cookies

The replacement of the blend of rice flour (70%) and corn starch (30%) with king palm flour [ Archontophoenix alexandrae (F. Muell.) H. Wendl. and Drude] at levels of 0–30% was investigated for its effects on the chemical and physical characteristics of gluten-free dough and cookies. Cookies containing 10, 20 and 30% of king palm flour were analysed by twenty-one celiac consumers through preference-ranking test. Ash, minerals, and dietary fibre contents increased in cookies that were added with king palm flour. Compared with the control dough, the incorporation of king palm flour increased the firmness and decreased the adhesiveness of dough samples. The incorporation of king palm flour increased the hardness of cookies in relation to the control dough. None of the cookies differed significantly ( P  > 0.05) in the lightness (L*) parameter. All formulations produced cookies with hue angles around 60, which indicate a tendency to brown colour. The study reveals that the incorporation of king palm flour showed desirable results in nutritional characteristics, because of the increase of the dietary fibre and minerals contents. In this study, the cookies preferred by celiac consumers were those containing 10 and 20% of king palm flour ( P  > 0.05).     

高效液相色谱法测定甜菜糖蜜中的葡萄糖、蔗糖和棉籽糖

建立了同时测定甜菜糖蜜中葡萄糖、蔗糖和棉籽糖的分析方法,即样品采用C18固相小柱脱色净化,正相色谱分析测定。色谱条件:色谱柱为Agilent Zorbax carbohydrate柱（4.6×250mm,5μm）,流动相为乙腈-水（80∶20,V∶V）,流速1mL/min,柱温35℃,RID检测。实验结果表明:葡萄糖在1～10mg/mL、蔗糖在10～100mg/mL、棉籽糖在1～5mg/mL范围内线性良好,相关系数分别为0.9999、0.9999、0.9994;3种糖的相对标准偏差（RSD）分别为5.79%、0.31%、3.31%（n=5）,平均回收率分别为98.3%、97.6%、101.7%。该分析方法简便、准确、灵敏,重现性好,适用于糖蜜中糖类的检测。      

Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose

ABSTRACT:  The objective of this study was to investigate the suitability of tagatose, a minimally absorbed prebiotic monosaccharide, as a replacement for sucrose in cookies. A sucrose-containing cookie recipe was prepared as the control. Sucrose was replaced with tagatose at various levels ranging from 25% to 100%. Cookies containing fructose were also prepared for comparison due to the structural similarities between tagatose and fructose. The rheological properties of the dough were measured using texture profile analysis. The baked cookies were evaluated for spread, color, and hardness. For tagatose-containing cookies, the extent of likeness was evaluated by 53 untrained panelists using a 9-point hedonic scale. When sucrose was replaced by tagatose, doughs with similar rheological properties to the control resulted. The tagatose-containing cookies were harder and darker with a lower spread than the control. Sensory data indicated that panelists liked the brown color of the 100% tagatose cookies better than the control, but disliked their sweetness. Overall likeness scores of the control and cookies made by replacing half of the sucrose with tagatose were the same. Tagatose appears to be suitable as a partial replacer for sucrose in cookies based on similar dough properties, cookie properties, and likeness scores. Using tagatose to replace sucrose in foods would reduce the amount of metabolizeable sugars in the diet as well as provide the desirable prebiotic effect.     

板栗酥饼的研制

本研究开发了一种用板栗粉为强化剂的新颖酥饼,并对其保质期进行了试验.该产品用50%的板栗粉和0.02%抗氧化剂(TBHQ,油脂的总量计)经传统工艺调配、成型、焙烤制得.感官评定表明,该酥饼有特殊的板栗风味和良好的口感质构.本文用加速试验法测得该产品和对照的空白样品的保质期(25℃)分别为228d和154d.结果显示这种新颖的板栗酥饼具有优良的焙烤特性和很好的营养价值.     

添加紫甘蓝粉、花椰菜粉、麦胚粉对曲奇中丙烯酰胺生成的影响

目的 探究添加紫甘蓝粉、花椰菜粉、麦胚粉对曲奇中丙烯酰胺生成的影响,为优化焙烤食品配方、控制丙烯酰胺生成提供基础。方法 参考AACC方法,分别以一定比例的植物粉替代等量面粉制作曲奇,以未添加植物粉曲奇为对照,采用HPLC-MS/MS法测定曲奇中丙烯酰胺的含量。结果 三种植物粉对丙烯酰胺生成的影响不同。在添加量为1%~10%时,添加紫甘蓝粉、花椰菜粉的曲奇中丙烯酰胺含量随添加量增加而增大。添加量为10%时,丙烯酰胺含量分别为对照的26.25、68.52倍,而添加麦胚粉曲奇则影响不显著。结论 添加紫甘蓝粉、花椰菜粉和麦胚粉对曲奇中丙烯酰胺的生成有不同影响。     

Impact of fat types on the rheological and textural properties of gluten-free oat dough and cookie

This study investigated the effect of six fats (margarine, butter, lard-LAR, refined palm oil-RPO, refined palm oil with stearin-RPOS, hydrogenated palm oil-HPO) with different solid fat content (SFC) on gluten-free oat dough and cookie properties. RPOS and HPO had the highest SFC. RPO dough was the softest, whereas HPO was the hardest one. Dough hardness was correlated with SFC (r = 0.87). Dough stickiness was positively correlated with dough hardness (r = 0.92). Dough hardness influenced the breaking force of the cookies (r = 0.79). HPO were the hardest cookies. Oscillatory test revealed that HPO dough was the stiffest as well as presented a higher rigidity compared to the other samples as showed by the creep tests. LAR cookies were the darkest, while HPO were the lightest. SFC of fats is the most important composition parameter which influences thermal, textural and rheological properties of the oat dough.     

花生粕曲奇饼的加工工艺研究

以花生粕、低筋面粉为基料,研究了花生粕与面粉的比例、黄油、白砂糖、泡打粉对花生粕曲奇饼干品质的影响。在单因素试验的基础上,通过正交试验得出产品的最佳配方为:低筋面粉与花生粕(1∶1)41.6%、黄油40%、白砂糖18%、泡打粉0.4%、鸡蛋60 g。最佳烘烤工艺为:面火温度180℃、底火温度100℃、时间为7 min。     

蔗糖对软饮料中紫薯花色苷稳定性的影响

通过研究4℃和25℃贮藏温度、70~90℃加热条件下,不同质量浓度的蔗糖软饮料模型中紫薯花色苷的降解动力学情况,探讨了酸性软饮料中紫薯花色苷的贮藏稳定性及热稳定性。结果表明,在4℃贮藏时,紫薯花色苷在不同质量浓度的蔗糖软饮料模型中降解动力学符合零级反应,而在25℃和加热条件下时,其降解动力学符合一级反应。加热处理时,随着蔗糖质量浓度和加热温度的升高,紫薯花色苷的降解速率加快,稳定性变差。因此,在生产含紫薯花色苷产品时,可以采取降低处理温度,控制蔗糖浓度,缩短加热时间来保证产品的品质。      

Effects of ingredients and process conditions on 'Amaretti' cookies characteristics

This research aimed at determining the influence of different factors (i.e. ingredients and process conditions) on the most important characteristics defining consumers' appreciation of 'Amaretti' cookies using DOE (design of experiment) technique. A different recipe than the original one was used in the manufacturing of the cookies, where saccharose was partially replaced with fructose and bamboo fibre was added as a new ingredient. Besides fructose/saccharose ratio and fibre, the effect of egg white, baking time and baking temperature on quality responses (hardness, water activity, moisture content and colour) of 'Amaretti' was measured by using a fractional factorial design in a screening test. Responses were affected mostly by changes in temperature and fructose/saccharose ratio levels and then by baking time; bamboo fibre had a statistically significant influence only on hardness. The power of fit of the regression models was significant for all four responses and had R ² value in the range of 0.886–0.997. However, the power of prediction was significant only for hardness, moisture content and colour and had Q ² value in the range of 0.584–0.965. The mathematical model for water activity resulted inappropriate to explain the link between factors and response. The achieved results can represent a useful tool to address and facilitate the next phase of optimisation.     

蔗糖聚酯乳液的制备及在棉织物上柔软应用效果

研究了复配乳化剂的HLB值及用量、乳化方式、乳化温度和增稠剂的种类对蔗糖聚酯（sefa）乳液稳定性和粒径的影响,得到了制备乳液的最佳工艺,测试了经蔗糖聚酯（sefa）整理后的棉织物的相关性能,并与市场上不同种类的柔软剂对比。结果表明：当采用反相乳化法,复配乳化剂HLB值为10.4,乳化剂用量为6%,乳化温度为90℃,增稠剂采用合成增稠剂PTF时,所制备的蔗糖聚酯乳液稳定性较为稳定;与经有机硅柔软剂TF-432B,多功能色软片TF-449B和改性脂肪烃TF-564整理过的棉织物相比,蔗糖聚酯（sefa）柔软效果好于改性脂肪烃TF-564,与多功能色软片TF-449B持平,差于有机硅柔软剂TF-432B。     

Effect of fat mimetics on physical,textural and sensory properties of cookies

Soft‐type cookies were prepared with up to 35% fat replacement by fat mimetics, namely Litesse (improved polydextrose), C*deLight MD 01970 (maltodextrins), Dairytrim (b‐glucans), pectin and Simplesse Dry 100 (a blend of micropatriculated whey proteins and emulsifiers). Physical, textural and sensory properties of the cookies were measured. All formulations with fat replacement up to 23% showed properties similar to control cookies except hardness. Cookies with 35% fat replacement by Litesse, a combination of Litesse and C*deLight MD 01970 and a combination of Litesse and Simplesse Dry 100 (50% each) presented a greater hardness, but physical properties as well as flavor and general acceptance comparable to the control cookies.     

棉籽糖提取液的脱色与棉酚去除

用乙醇溶液从棉籽粕中提取的棉籽糖提取液,超滤后用活性炭、Al2O3和离子交换树脂进行脱色处理,经过对比选择了最佳脱色剂活性炭,并对其脱色工艺进行了优化.得到活性炭最佳脱色条件为活性炭添加量4%,温度50℃,pH4.5,时间2 h.在最佳脱色条件下,脱色率达到84%,且脱色液中检测不到游离棉酚的存在.     

HPLC法测定糖蜜中的棉籽糖

建立了一种简单、快速测定甜菜糖蜜中棉籽糖的方法。即样品经超声波提取,碱式醋酸铅脱色净化后,采用高效液相色谱-RID检测器直接测定糖蜜中的棉籽糖含量。色谱条件：色谱柱为Agilent Zorbax carbohydrate柱（4．6×250mm,5μm）,流动相为乙腈-水（75：25,V：V）,流速lmL／min,柱温30℃（2,RID检测。试验结果表明：棉籽糖在0．5mg／mL-10mg／mL范围内线性良好,相关系数为0．9999;加标回收率为89．7％～102．6％,相对标准偏差（RSD）为1．67％-4．36％（n=3）。     

Effect of ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango

The effect of the ripening stage and infusion with calcium lactate and sucrose on the quality and microstructure of frozen mango was investigated. Partially ripe and ripe mangoes cubes were infused in 1% calcium lactate solution or a combination of 1% calcium lactate and 50% sucrose solution for 1 h before freezing at ?20 °C and stored for 14 days. After thawing, both the partially ripe and ripe mangoes treated with the combination of calcium lactate and sucrose exhibited the highest firmness value, sensory firmness score and lowest drip loss. Light microscope images also illustrated less damage to the cell wall of mango pretreated with calcium and sucrose. The calcium‐reinforced structure of the fruit and osmotic dehydration with sucrose reduced the freezable water content and consequently limited ice crystal damage. Furthermore, partially ripe mango was more suitable for freezing than ripe mango due to its stronger cell wall structure.     

高效液相色谱法测定小麦胚中的棉籽糖

研究了采用高效液相色谱法测定小麦胚中的棉籽糖。样品经粉碎、振荡、萃取、过滤等前处理，通过色谱柱进行分离，流动相为64％的乙腈和36％的重蒸馏水。棉籽糖的浓度在10－50μg/mL的范围内能被定量测定，其回收率为99．71％，变异系数为1．89％。     

Physical and sensory characteristics of cookies prepared with flaxseed flour

BACKGROUND: Flaxseed has many health benefits and is considered a functional food ingredient. Flaxseed flour (0–18%) was used to partially replace wheat flour in cookies and its effects on the physical and sensory characteristics of the cookies were investigated. A correlation analysis was conducted between the instrumental and sensory data. RESULTS: The cookie dough stickiness significantly (P < 0.05) decreased in relation to higher percentages of flaxseed flour. The 18% flaxseed cookies had the firmest texture, darkest color and lowest water activity. The 18% flaxseed cookies had the greatest spread ratio. However, this resulted in cookies of unacceptable quality properties. In consumer acceptance tests, cookies made with 6% and 12% flaxseed flour had the highest rating among all sensory attributes, while the 18% flaxseed cookies had the lowest sensory scores. The flavor attribute was most highly correlated with the overall acceptability (r = 0.90). CONCLUSION: Results indicated that flaxseed flour can be incorporated in cookies as a partial replacement up to 12% of wheat flour without negatively affecting the physical and sensory quality. The correlation results suggest that the flaxseed flavor attributes best predict consumer preference for overall acceptability, though texture and color attributes also contribute. Copyright © 2012 Society of Chemical Industry     

Antioxidant activity of medicinal plant extracts in cookies

The antioxidant activity of ethanolic extracts of parsley, buckthorn, mint, caraway, and their mixture "Vitalplant" was evaluated, and the potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was tested. The antioxidant activity was estimated by 2 direct (ESR) and 4 indirect (spectrophotometric) tests and correlated with the total phenolic and flavonoid content. The potential of "Vitalplant" mixture extract to retard the process of lipid oxidation in cookies was measured by thiobarbituric acid (TBA)-reactive-substances assay (TBARS) and DPPH˙ (1,1-diphenyl-2-picryl-hydrazyl) test. Significantly different (P < 0.05) amounts of total phenolics were found among extracts in the following order: mint > buckthorn > "Vitalplant" > parsley > caraway. Total flavonoid content varied from 0.510% (parsley) to 2.05% ("Vitalplant"). A statistically significant correlation was found between IC(50) values on DPPH˙ and total flavonoid content of the samples (r=- 0.94, P < 0.05) and between IC(50) values on DPPH˙ and IC(50) values on O(2) (·-) scavenging activity (r= 0.89, P < 0.05). A correlation between reducing activity and total phenolic content was found to be positive and statistically significant (r= 0.94, P < 0.05). "Vitalplant" mixture exhibited a relatively high antioxidant activity in most of the tests, which can be explained by synergistic effects of the ingredients of which it is composed. Finally, "Vitalplant" extract addition (2%, 4%, and 6%) improved antioxidant activity and oxidative stability of the cookies in dose-dependent manner. PRACTICAL APPLICATION: Supplementation of cookies with a mixture of Petroselini fructus, Frangulae cortex, Mentha piperitae folium, Carvi fructus can retard the process of lipid oxidation and elevate antioxidant activity of the final product.     

高纤维减肥饼干营养补充剂速溶片的研制

实验对一种高纤维减肥饼干的营养成分进行了测定与分析,并针对其营养素含量的不足,通过速溶片的形式进行补充。分别以崩解时间和感官品质为评价指标,对速溶片的配方进行优化,确定了速溶片的基料为：柠檬酸55%,碱剂35%,阿斯巴甜3%,甜橙粉末香精1.5%。