Novel cookie formulation with defatted sesame flour: Evaluation of its technological and sensory properties. Changes in phenolic profile, antioxidant activity, and gut microbiota after simulated gastrointestinal digestion

Autor:	Agustin Lucini Mas, Federico I. Brigante, Emiliano Salvucci, Pablo Ribotta, Marcela L. Martinez, Daniel A. Wunderlin, María V. Baroni
Rok vydání:	2021
Předmět:	Phenols Flour Polyphenols Digestion General Medicine Antioxidants Food Science Analytical Chemistry Gastrointestinal Microbiome Sesamum
Zdroj:	Food chemistry. 389
ISSN:	1873-7072
Popis:	Defatted sesame flour (DSF), a coproduct of the sesame oil extraction process, is often discarded despite having high polyphenol content. The aim of this study was to improve the antioxidant properties of cookies with increasing amounts of DSF (5, 10, and 20%) and study its impact on processing and gastrointestinal digestion. Besides, we evaluated the effect of this incorporation on the technological and sensory properties of cookies. The formulation with 10% (SFC10) showed technological quality similar to control, and was the most accepted by consumers. After baking, 13 out of 25 polyphenols from DSF were observed, and only 19% of the initial SFC10 polyphenols would be potentially absorbed after digestion. Besides, the addition of DSF benefits the microbiota composition after colonic fermentation. In conclusion, supplementation with 10% of DSF in cookies improves sensorial acceptance and antioxidant properties, without affecting the technological ones.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::158cbb372423120bf8517884d9a11ce7 https://pubmed.ncbi.nlm.nih.gov/35580479 Zobrazit plný text záznamu Full Text from ScienceDirect