| Autor: |
Koh WY; Functional Foods Research Group, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia., Lim XX; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Malaysia., Tan TC; Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Malaysia.; Renewable Biomass Transformation Cluster, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Malaysia., Mamat H; Functional Foods Research Group, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia., Kobun R; Functional Foods Research Group, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Malaysia., Rasti B; Australasian Nanoscience and Nanotechnology Initiative, 8054 Monash University, Clayton, VIC 3168, Australia. |
| Abstrakt: |
The increasing prevalence of gluten-related disorders has led to higher consumer demand for convenient, gluten-free bakery products with health-promoting properties. In this study, non-gluten shortbread cookies were incorporated with various kinds of spent (green, oolong, and black) tea leaves powder (STLP) at 8% w / w . Cookies with STLP had significantly higher ( p < 0.05) moisture (2.18-2.35%), crude fibre (14.5-14.9%), total dietary fibre (22.38-22.59%), insoluble dietary fibre (15.32-15.83%), soluble dietary fibre (7.06-7.66%), and ash (1.9-2.0%) contents, but were significantly lower ( p < 0.05) in carbohydrate (53.2-53.9%) and energy value (426.4-428.2 kcal) compared to control cookies (1.62%; 1.43%; 6.82%; 4.15%; 2.67%; 7.70%; 62.2%; and 457.8 kcal, respectively). The addition of STLP significantly enhanced ( p < 0.05) the antioxidant properties of the cookies. Non-gluten shortbread cookies with spent green tea leaves powder (GTC) received the highest ( p < 0.05) score for all sensory attributes, including overall acceptability. In addition, the shelf-life quality of the formulated cookie samples in terms of the moisture content, water activity, colour, texture, microbiology, and sensory properties was maintained ( p > 0.05) for at least 22 days at 25 °C. STLP, which would have been previously thrown away, could be utilized as a potential functional ingredient to produce non-gluten shortbread cookies with enhanced nutritional, physicochemical, microbiological, sensory, and antioxidative properties. |
