Oak flour as a replacement of wheat and corn flour to improve biscuit antioxidant activity
نویسندگان
چکیده
Due to the high antioxidant activity of oak fruits, the partial substitution effects of wheat flour (WF) or corn flour (CF) with oak flour (OF) have been investigated. WF or CF was replaced by OF at levels of 0%, 15%, 30%, and 45% in the biscuit formulations to prevent the spontaneous oxidation of lipids, and the characteristics, including peroxide value, antioxidant activity, and sensory properties, were evaluated during 28 days storage. According to the results obtained, biscuit samples with higher OF percentage had higher antioxidant activity and less peroxide value. In terms of sensory evaluation, no adverse effect was observed in the samples containing OF. Therefore, it could be introduced as a good natural source of antioxidant compounds for use in food formulations.
منابع مشابه
Performance of Ripped and Unripped Plantain-Wheat Flour Blend in Biscuit production
Unripe and ripe plantain were dried and milled into flour and used with wheat flour in biscuit production to determine the best plantain-wheat composite flour for biscuit production. The blends as follows: 100% wheat flour, 100% ripe plantain flour, 100% unripe plantain flour, 50% wheat flour and 50% ripe plantain flour and 50% wheat flour and 50% unripe plantain flour. The Biscuit samples were...
متن کاملThe Effect of Red Grape Pomace Powder Replacement on Physical Characteristics and Acrylamide Content of Biscuit
Background and Objectives: Biscuit is the most popularly consumed bakery item, and due to higher consumption among children, increase of its nutritional value and safety is a necessity. Acrylamide is a potential carcinogen that is formed in carbohydrate-rich food products like biscuits at temperatures above 120oC. Among the various parameters, which affect acrylamide formation, the inhibitory e...
متن کاملStudies on functional properties and incorporation of buckwheat flour for biscuit making
The consumer demand is increasing for composite flour based bakery products like biscuits.The incorporation of buckwheat can be justified in composite flour based biscuits as it has beneficial nutraceutical properties and its gluten-free nature can play important role in preventing celiac problem. The physicochemical and functional properties of buckwheat flour were studied and biscuits were pr...
متن کاملAdding Iranian oak acorn (Quercus brantii) to the diet of common carp (Cyprinus carpio Linnaeus, 1758) and its effects on growth performance, carcass composition and resistance to salinity stress
At this study, the effects of adding Iranian acorn flour on growth performance, carcass composition and resistance to salinity stress of common carp were investigated. Experimental diets included: 1) without acorn and not autoclaved diet; 2) without acorn and autoclaved diet for 2 minutes; 3) without acorn and autoclaved diet for 10 minutes; 4) with 10 percent acorn and not autoclaved diet; 5) ...
متن کاملEffects of Starter Type and Barley Flour Replacement Level on Nutritional Characteristics of Kashk-e-Zard
Background and Objectives: Fermented foods play important roles in human nutrition. Kashk-e-Zard is one of the popular fermentation foods in Sistan and Baluchestan Province, Iran, which is prepared based on the fermentation of cereals with yogurt. The aim of this study was assessment of the effects of replacing barley flour with wheat flour and the type of starter culture on improving nutrition...
متن کامل