板栗壳棕色素拟巧克力蛋糕的品质及抗氧化性

Quality and antioxidant activity of mimetic chocolate cake made of chestnut shell brown pigment

将实验室自制的板栗壳棕色素分别以0.05%、0.15%、0.25%、0.35%、0.45%五个不同添加量水平加入蛋糕中,制作拟巧克力蛋糕。研究板栗壳棕色素对拟巧克力蛋糕的感官品质、质构参数(硬度、弹性、黏聚性、咀嚼性)、比容、水分含量、老化程度以及抗氧化活性的影响。结果表明:板栗壳棕色素添加量为0.35%时,蛋糕的感官评分最高。棕色素的添加对拟巧克力蛋糕的质构参数、比容、水分含量无显著影响,但可以延缓蛋糕老化的程度,对超氧阴离子和DPPH自由基具有一定的清除能力,且能够抑制蛋糕油脂的氧化酸败。试验结果表明板栗壳棕色素是一种不影响蛋糕品质和接受度,且具有抗氧化作用的较为理想的天然色素。

The brown pigment was extracted from chestnut shell and then added into the cake to make mimetic chocolate cake with the volume of 0. 05%,0. 15%,0. 25%,0. 35%,0. 45%,respectively. The influences on sensory quality,texture parameters（ hardness,springness,cohesiveness,chewiness）,specific volume,content of water,aging degree,antioxidant activity of brown pigment on mimetic chocolate cake were studied. The results showed that the sensory evaluation score was the highest with 0. 35% of chestnut shell brown pigment. There were no obvious influence on texture parameters,specific volume and water content while the aging degree was postponed. The brown pigment showed some scavenging effect on superoxide anion radicals and DPPH radicals. Furthermore,it could inhibit the peroxide of the cake oil. The results showed that the chestnut shell brown pigment was an ideal natural pigment with antioxidant activity and had no influence on the quality and acceptability of cake.