期刊
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
卷 68, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.ifset.2021.102606
关键词
Protein nutrition; Natural colourant; Antioxidant; Glycaemic response; Functional ingredient
资金
- China Scholarship Council (CSC)
- Ministry of Foreign Affairs and Trade (MFAT)
Milk whey protein combined with blackcurrant concentrate in cookies showed improved physicochemical and nutritional properties, offering a healthier dietary option. The spray-drying and freeze-drying techniques resulted in cookies with different antioxidant properties, with freeze-dried cookies exhibiting stronger hypoglycemic effects.
Milk whey can interact with polyphenols leading to the formation of protein-polyphenol complexes. Whey protein isolate (WPI) was combined with blackcurrant concentrate (BC) using spray-drying (SWB) and freeze-drying (FWB) techniques. In this study, SWB and FWB were incorporated into a cookie dough, replacing 5%, 10% and 15% of flour to evaluate their effects on the physicochemical and nutritional properties of cookies. The colour and texture parameters of cookies were influenced by the amount of protein ingredients. The combination of the protein ingredients with cookies provided a higher protein and lower carbo diet option. The total phenolic contents (TPC) in SWB-enriched cookies were lower than those of the corresponding FWB-enriched cookies, but higher than the TPC of the control cookies. FWB-enriched cookies showed stronger DPPH radical scavenging capacity and reducing power than the corresponding SWB-enriched cookies before the digestion. After an in-testinal digestion, FWB-enriched cookies decreased and showed lower reducing power, but higher DPPH radical scavenging capacity than the corresponding SWB-enriched cookies. FWB-enriched cookies exhibited stronger hypoglycaemic properties than SWB-enriched cookies. BC-fortified whey protein ingredients have positively influenced the functional characteristics of fortified cookies.
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