Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8891728 | LWT - Food Science and Technology | 2018 | 31 Pages |
Abstract
Burdock roots contain high contents of fructooligosaccharides and phenolic compounds; however its use as ingredient in food products is limited. This study aimed to obtain burdock root flour (BRF) by conventional drying and evaluate its potential as a prebiotic ingredient in cookies. Cookies were manufactured using a blend of whole wheat flour and refined wheat flour (51:49), replacing the concentration of refined wheat flour by BRF at 0 (C0), 5 (C1), and 10% (C2). BRF presented 40.16â¯gâ¯Ãâ¯100â¯gâ1 of total dietary fiber, 181.74 mgâ¯Ãâ¯100â¯gâ1 of chlorogenic acid, 6.19â¯gâ¯Ãâ¯100â¯gâ1 of total fructooligosaccharides (FOS), and in vitro prebiotic activity. The cookies C1 and C2 exhibited 2.2 and 4.94% (on a dry basis) of BRF, respectively, with similar (pâ¯>â¯.05) physicochemical and technological properties, except for hardness of C1 (24.83â¯N), which was higher (pâ¯<â¯.05) than C0 and C2. BRF significantly increased (pâ¯<â¯.05) FOS in cookies from 42.38 (C0) to 366.68 mgâ¯Ãâ¯100â¯gâ1 (C2). Cookies with 4.94% BRF had a positive effect (pâ¯<â¯.05) on the prebiotic activity. Burdock roots may be an effective alternative to provide prebiotic oligosaccharides to bakery products for consumers who search for functional foods with health benefits.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
ThaÃsa Menezes Alves Moro, Caroline Mantovani Celegatti, Ana Paula Aparecida Pereira, Aline Sousa Lopes, Douglas Fernandes Barbin, Glaucia Maria Pastore, Maria Teresa Pedrosa Silva Clerici,