Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity

Mitra Parsaei; Mohammad Goli; Hajar Abbasi

首页> 外文期刊>Food Science & Nutrition >Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity

【24h】

Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity

机译：橡木粉代替小麦和玉米粉，改善饼干的抗氧化活性

获取原文

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

Due to the high antioxidant activity of oak fruits, the partial substitution effects of wheat flour (WF) or corn flour (CF) with oak flour (OF) have been investigated. WF or CF was replaced by OF at levels of 0%, 15%, 30%, and 45% in the biscuit formulations to prevent the spontaneous oxidation of lipids, and the characteristics, including peroxide value, antioxidant activity, and sensory properties, were evaluated during 28?days storage. According to the results obtained, biscuit samples with higher OF percentage had higher antioxidant activity and less peroxide value. In terms of sensory evaluation, no adverse effect was observed in the samples containing OF. Therefore, it could be introduced as a good natural source of antioxidant compounds for use in food formulations.

机译：由于橡木果实具有很高的抗氧化活性，因此研究了小麦粉（WF）或玉米粉（CF）被橡木粉（OF）的部分替代作用。在饼干配方中，WF或CF被OF替代的含量分别为0％，15％，30％和45％，以防止脂质自发氧化，其特性包括过氧化物值，抗氧化活性和感官特性。在储存28天后进行评估。根据获得的结果，具有较高OF百分数的饼干样品具有较高的抗氧化活性和较低的过氧化物值。在感觉评估方面，在包含OF的样品中未观察到不利影响。因此，可以将其引入食品配方中用作抗氧化剂化合物的良好天然来源。

著录项

来源
《Food Science & Nutrition》 |2018年第2期|共6页
作者
Mitra Parsaei; Mohammad Goli; Hajar Abbasi;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种
中图分类预防医学、卫生学;
关键词

相似文献

外文文献
中文文献
专利

1. Evaluation of the quality, nutritional value and antioxidant activity of gluten-free biscuits made from corn-acorn flour or corn-hemp flour composites [J] . European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2017,第8期

机译：评估由玉米橡子粉或玉米粉粉复合材料制成的无麸质饼干的质量，营养价值和抗氧化活性
2. Effect of Partial Replacement of Wheat Flour with High Quality Cassava Flour on the Chemical Composition, Antioxidant Activity, Sensory Quality, and Microbial Quality of Bread [J] . Chinedum Eleazu, Kate Eleazu, Chinyere Aniedu, Preventive Nutrition and Food Science . 2014,第2期

机译：优质木薯粉代替小麦粉对面包化学成分，抗氧化活性，感官品质和微生物品质的影响
3. The use of irradiated potato flour as a partial replacement of wheat flour in producing biscuits [J] . Amal Hassan Alshawi Czech Journal of Food Sciences . 2020,第6期

机译：用辐照的马铃薯粉作为小麦粉的部分替代生产饼干
4. Properties of blends combined with corn flours and wheat flours [C] . Wang Yuan, Gao Haiyan, Sun Yaojun, International Conference on Multi-functional Materials and Structures Engineering . 2011

机译：混合物的性质联合玉米面粉和小麦粉
5. Gel properties of noodle flours and their wheat starches measured by dynamic rheometry. Matching storage moduli of low-swelling flours to high-swelling flours by adding modified starches. [D] . Liang, Xiaowu (Samuel). 1999

机译：用动态流变法测量面条粉及其小麦淀粉的凝胶特性。通过添加改性淀粉使低溶胀面粉的储能模量与高溶胀面粉相匹配。
6. Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity [O] . Mitra Parsaei, Mohammad Goli, Hajar Abbasi 2018

机译：橡木粉代替小麦和玉米粉改善饼干的抗氧化活性
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity

摘要

著录项

相似文献

相关主题

期刊订阅