期刊
FOOD CHEMISTRY
卷 286, 期 -, 页码 376-387出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.02.029
关键词
Freeze-dried Japanese quince; Cookies; Antioxidative properties; Volatile compounds; Lipid oxidation products
资金
- Polish Ministry of Science and Higher Education, within funds of Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences (WULS) [505-10-100500-M00300-99]
The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0-9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatile characteristics and acceptability by consumers. Cookies containing FJQF had 2-3.5-fold higher radical scavenging activity and exhibited less secondary lipid oxidation products compared with the control cookies. Enriched cookies had higher contents of volatile hexanal, heptanal, octanal, 2-heptenal, (E) than control cookies. Acetic acid dominated in the volatile profile of enriched cookies (ranging 7.05-23.37%), hence intensities of acidic and citrus aroma were scored high. Cookies stored for 16-weeks showed increased amounts of hydrocarbons as compared with fresh cookies and new hydrocarbons were also generated, which were not detected in fresh cookies. The consumer panel indicated a higher preference for cookies containing 1.0 and 1.5% FJQF than those containing 6.0 and 9.0%.
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