Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin.

Autor: Büyük Z; Master's Program of Gastronomy and Culinary Arts, Institute of Social Sciences, University of Kocaeli, İzmit, Turkey., Dulger Altiner D; Department of Gastronomy and Culinary Arts, Faculty of Tourism, University of Kocaeli, Kartepe, Turkey.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Feb; Vol. 104 (3), pp. 1322-1334. Date of Electronic Publication: 2023 Oct 12.
DOI: 10.1002/jsfa.13013
Abstrakt: Background: This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations.
Results: The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg -1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies.
Conclusion: As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
(© 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.)
Databáze: MEDLINE
Externí odkaz: