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Effects of oleaster flour supplementation in total phenolic contents, antioxidant capacities and their bioaccessibilities of cookies

Food Science and Biotechnology 2019년 28권 5호 p.1401 ~ 1408
 ( Sahan Yasemin ) - University of Uludag Agricultural Faculty Department of Food Engineering

 ( Aydin Emine ) - Duzce University Faculty of Agriculture and Natural Sciences Department of Agricultural Biotechnology
 ( Dundar Ayse Inkaya ) - Bursa Technical University Faculty of Natural Sciences, Architecture and Engineering Department of Food Engineering
 ( Altiner Dilek Dulger ) - Kocaeli University School of Tourism and Hotel Management Department of Gastronomy and Culinary Arts
 ( Celik Guler ) - Scientific and Technological Research Council of Turkey Bursa Test and Analysis Laboratory
 ( Gocmen Duygu ) - Uludag University Agricultural Faculty Department of Food Engineering

Abstract


In presented study total phenolic contents, antioxidant capacities and their bioaccessibilities from cookies supplemented with oleaster flour were investigated. Oleaster flours (OFs) were produced using two different methods (peeled oleaster flour: POF and unpeeled oleaster flour: UPOF) from two different genotypes. OFs were used to replace wheat flour in the cookie formulation (control) at the levels of 5, 10, 15, 20 and 25% (w/w). According to the results, enrichment of OFs clearly increased total phenolic contents, antioxidant capacities and bioaccessibilities of cookies. The highest bioaccessible antioxidant capacities (ABTS, CUPRAC, and FRAP) of the samples were obtained from cookie samples enriched with 25% UPOF-1. In conclusion, the increases in phenolic contents, antioxidant capacities, and bioaccessibilities from cookies supplemented with OFs suggest the potential enhancement of beneficial health effect of cookie due to increased content of bioactive compounds present in oleaster flour.

키워드

Oleaster flour; Cookie; Bakery; Fortification; Antioxidant capacity
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