期刊
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
卷 15, 期 1, 页码 817-825出版社
SPRINGER
DOI: 10.1007/s11694-020-00681-0
关键词
Biscuits; Onion residue; Physicochemical properties; Sensory characteristics
资金
- Jilin Medical University [JYBS2019010]
- Jilin Province, China
The study found that adding onion residue to biscuits significantly improved their nutritional components and antioxidant activities, enhancing sensory scores, but excessive addition may lead to a decline in texture and taste. Microstructural and mineral analysis revealed the impact of onion residue on the biscuits.
Onion residue, obtained from onion processing, is valuable source of health-promoting compounds including polyphenols, mainly quercetin. In this study, biscuits were prepared by enrichment with onion residue (OS). Moreover, the influence of OS supplementation on physicochemical properties, antioxidant activities, mineral profiles, microstructural and sensory characteristics of biscuits were evaluated. Overall, the addition of OS up to 3% level significantly (p < 0.05) improved nutritional components, quercetin content, antioxidant activities and sensory scores of supplemented biscuits whereas further rises in OS caused sharply declining tendency in textural and sensorial properties. The environmental scanning electron microscopy (ESEM) results showed that OS hindered the structural formation of gluten network in biscuits and led to achieve loose biscuits. X-ray diffraction (XRD) revealed that addition of OS reduced the area of the crystallization zone. Biscuits added with OS up to 3% could be utilized as convenience foods and vehicle of improved nutritional status with health beneficial bioactive compounds. Moreover, supplementation of OS led to improvement of functional properties of biscuits as valuable source of bioactive compounds.
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