紫薯曲奇饼干的质量特性及其抗氧化性

The Quality Characteristics and Antioxidant Properties of Purple Potato Powder Cookies

以紫薯粉全部代替小麦粉来制作曲奇饼干,以低筋小麦粉曲奇饼干为对照,对两者的理化性质、感官性质进行评价,同时对两种产品的花青素含量、总酚含量、DPPH自由基清除率及其氧化稳定性进行探究。结果表明:与小麦粉曲奇相比,紫薯粉的添加使曲奇含水量降低、灰分增加(p<0.05),同时也降低了产品的亮度和黄度,增加了红度,产品呈现出与紫薯相近的颜色。由于紫薯独特的风味,感官评价结果显示,紫薯粉曲奇更受评价员欢迎、更容易被接受。此外,紫薯粉曲奇中的花青素、多酚含量和DPPH自由基清除率均显著高于对照组(p<0.05),在60℃贮藏90 d的过程中,紫薯粉曲奇的过氧化氢值和酸价也显著低于对照组,表明紫薯粉曲奇具有更好的抗氧化性。

Cookies are prepared by purple sweet potato powder, while the low gluten wheat flour cookies are prepared as control, and their physicochemical and sensory characteristics are examined. Anthocyanins content, total phenolic content and DPPH radical-scavenging activity are also explored. Results showe that with addition of purple sweet potato powder, moisture content decreases and ash content increases(p<0.05). The substitution of purple sweet potato powder in cookies lowers the lightness and yellowness but increases redness, and the color of the products appeared close to purple potato. The results of acceptance test reveal that overall acceptability score is higher on purple sweet potato powder cookies than control, may due to the unique flavor of purple sweet potato. In addition, substitution of wheat flour with purple sweet potato powder yields cookies with higher anthocyanins content, polyphenol content and antioxidative activity(p<0.05). The peroxide value(POV) and acid value(AV) increases during storage at 60 ℃ for 90 d, while the POV and AV are significantly lower in cookies containing purple sweet potato powder than the control cookies, suggesting that the addition of purple sweet potato powder deterres the lipid oxidation.