کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8891906 | 1628510 | 2018 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour
ترجمه فارسی عنوان
خواص آنتی اکسیدان، خواص تغذیه ای و حسی شیرینی های گندم سیاه و سفید و آرد آمارانت، تقریبا جایگزین آرد
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
Effects of partial replacement (17-50%) of wheat flour (WF) with buckwheat flakes/amaranth flour blend (B-A) on quality attributes of muffins during storage, with special attention on their antioxidative, nutritional and sensory properties, were studied. Increasing the B-A content in muffins resulted in progressing antioxidative activity, e.g. 1,1-diphenyl-2-picrylhydrazyl scavenging by 26-51%, as well as in increased mono- and polyunsaturated fatty acid (FA) contents; e.g., linolenic acid content was 0.34Â g/100Â g FA in control (C-muffins), and 0.53Â g/100Â g FA in the muffins with the highest WF substitution. Moreover, fibre content in that latter case was 2.5-fold higher than in C-muffins. The content of secondary lipid oxidation products did not exceed the upper safety limits in muffins with higher WF substitution of by B-A. Intensities of cereal, nut aroma and taste increased with increasing B-A content, but that of buttery aroma decreased. Intensities of off-aroma and of bitter taste were low in fresh muffins but increased with storage due to increased secondary lipid oxidation products. Higher WF replacement by B-A (33 or 50%) in muffins improved their nutritional and antioxidative properties, effectively inhibiting hydroperoxide decomposition, thus preventing generation of toxic secondary lipid oxidation products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 89, March 2018, Pages 217-223
Journal: LWT - Volume 89, March 2018, Pages 217-223
نویسندگان
Agata Antoniewska, JarosÅawa Rutkowska, Montserrat Martinez Pineda, Agata Adamska,