期刊
FOOD CHEMISTRY
卷 232, 期 -, 页码 237-244出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.04.007
关键词
Immature wheat flour; Alternative flour; Baked product; Antioxidant properties; Consumer acceptability; Willingness to pay
资金
- High Value-added Food Technology Development Program [312049-04]
- Ministry of Agriculture, Food and Rural Affairs (MAFRA)
- Main Research Program of the Korea Research Food Institute (KFRI) - Ministry of Science, ICT & Future Planning, Republic of Korea [E0171500-02]
- Institute of Planning & Evaluation for Technology in Food, Agriculture, Forestry & Fisheries (iPET), Republic of Korea [312049044SB010] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
The purpose of this study was to investigate the utilisation of immature wheat flour (IWF) as an alternative flour with antioxidant activity. Antioxidant properties and phenolic acid compositions of IWF and IWF madeleine were compared with those of commercial wheat flour (WF) and WF madeleine. Consumer perception of madeleine was studied using a blind test followed by an informed test, which provided information on antioxidant properties of flours. The bound ferulic acid in IWF (5.54 mg/100 g) was seven times higher than that in WF (0.74 mg/100 g). Oxygen radical absorbance capacity of IWF (34.47 mu mol TE/g) and IWF madeleine (14.63 mu mol TE/g) were higher than those of WF. The results of blind test showed that consumer acceptability and willingness to pay (WTP) of IWF madeleine were lower than those of WF madeleine. However, about 25% of consumers preferred IWF madeleine, implying small niche market for IWF as alternative flour. (C) 2017 Elsevier Ltd. All rights reserved.
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