荠菜饼干的氧化稳定性及品质特性

Antioxidant Stability and Quality of Shepherd’s Purse Biscuit

目的:确定荠菜对饼干氧化稳定性和品质特性的影响特点。方法:添加荠菜粉、特丁基对苯二酚(TBHQ)制作饼干,并储藏于3~4℃冰箱中0~4周,检测贮藏期间饼干油脂氧化指标及品质变化。结果表明,在贮藏期间,含2%荠菜粉饼干的酸价、过氧化值、共轭二烯及丙二醛均低于0.02%TBHQ饼干和对照组;荠菜粉饼干的剪切力比对照组低约30%,感官评价优于TBHQ饼干和对照组。结论:荠菜粉能有效抑制饼干中油脂的氧化,保护饼干的色泽;2%荠菜粉的抗氧化能力比0.02%TBHQ好。荠菜粉饼干剪切力低,口感好。

Objective:The purpose of this study was to determine the effect of Shepherd’s purse on the oxidation stability and quality of biscuits.Method:The biscuits were made by adding Shepherd’s purse powder and TBHQ,and stored in the refrigerator at 3~4℃for 0~4 weeks.The results showed that the acid value,peroxide value,conjugated diene and malondialdehyde of biscuit group containing 2%Shepherd’s purse powder were lower than 0.02%TBHQ,and lower than the control group.The shearing force of Shepherd’s purse powder biscuits decreased by about 30%compared with the control group,and sensory evaluation was better than that of TBHQ biscuits and control group.Conclusion:Shepherd’s purse powder could effectively inhibit the oxidation of oil in biscuits,protect the color of biscuits.The antioxidant capacity of 2%Shepherd’s purse powder was better than 0.02%TBHQ.Biscuit of Shepherd’s purse powder had low shearing force,and good taste.