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首页> 外文期刊>International journal of food science & technology >Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour
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Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour

机译：抗氧化能力，酚类化合物含量和来自有机葡萄皮（血管唇杆菌）面粉产生的饼干的感觉特性

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摘要

The by-products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 +/- 0.25 kcal%), with low dietary fibre content (50.10 +/- 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 +/- 8.09 mg%), consisting of resveratrol (54.27 +/- 0.79 mg%), epicatechin (43.94 +/- 0.90 mg%) and chlorogenic acid (35.70 +/- 1.47 mg%). A 2(3) factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour.
机译：食品工业的副产品可用作营养源以改善其他食品的营养特征。本研究旨在使用响应面方法研究曲吃饼干中有机葡萄皮粉的化学成分，抗氧化活性和酚类化合物含量。使用不同测定（DPPH，ABT，FRAP，ORAC）的组成分析显示，当热量（180.22 +/- 0.25千卡％）中，该面粉较低，膳食纤维含量低（50.10 +/- 0.01g％）和高抗氧化能力。总酚类化合物分析显示出高值的酚类化合物（1063.58 +/- 8.09mg％），由白藜芦醇（54.27 +/- 0.79 mg％），表古素（43.94 +/- 0.90mg％）和绿原酸（35.70 + / - 1.47 mg％）。配制了2（3）个因子实验设计，优化饼干生产成分。得到的饼干呈现出高验收和良好的感觉特性，证实有机葡萄面粉不会干扰产品可接受性。因此，可以使用有机葡萄剥离面粉制备具有可接受的质量和改善的营养的饼干。

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  • 作者

    Abreu Joel; Quintino Iago; Pascoal Gabriela; Postingher Bruna; Cadena Rafael; Teodoro Anderson;

  • 作者单位

    Fed Univ State Rio De Janeiro Nutr Biochem Core Lab Funct Foods Av Pasteur 296 BR-22290240 Rio De Janeiro Brazil;

    Fed Univ State Rio De Janeiro Dept Fundamental Nutr Av Pasteur 296 BR-22290240 Rio De Janeiro Brazil;

    Fed Univ State Rio De Janeiro Nutr Biochem Core Lab Funct Foods Av Pasteur 296 BR-22290240 Rio De Janeiro Brazil;

    Coll Cenecista Bento Goncalves Nutr Course St Arlindo Franklin Barbosa 460 Bento Goncalves RS Brazil;

    Fed Univ State Rio De Janeiro Nutr Biochem Core Lab Funct Foods Av Pasteur 296 BR-22290240 Rio De Janeiro Brazil|Fed Univ State Rio De Janeiro Dept Fundamental Nutr Av Pasteur 296 BR-22290240 Rio De Janeiro Brazil;

    Fed Univ State Rio De Janeiro Nutr Biochem Core Lab Funct Foods Av Pasteur 296 BR-22290240 Rio De Janeiro Brazil;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Grape; organic production; waste;

    机译：葡萄;有机生产;浪费;

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