功能性无糖曲奇品质及抗氧化研究

Research on the Quality and Antioxidant of Functional Sugar-free Cookies

以紫山药粉、低筋面粉、马齿苋粉、木糖醇、固体黄油为主要原料制备一款功能性无糖曲奇,对该曲奇进行品质及抗氧化研究。结果表明,在最优工艺下制作的马齿苋紫山药曲奇感官评分高,剪切力低,具有马齿苋及紫山药独特风味和色泽,膳食纤维含量高,淀粉含量低,各项理化和微生物指标符合国家标准。马齿苋紫山药提取液中含有黄酮、多酚、花青素活性物质,质量浓度为0~14 mg/mL,DPPH自由基的清除率呈线性曲线,IC_(50)为11.06 mg/mL,具有DPPH自由基清除能力和抗氧化能力。

A functional sugar-free cookie was prepared with purple yam powder,low-gluten flour,purslane powder,xylitol and solid butter as the main raw materials,and the quality and antioxidant of the cookie were studied.The results showed that the purslane purple yam cookies made under the optimal process had high sensory score,low shear force,unique flavor and color of purslane and purple yam,high dietary fiber content,low starch content,and various physicochemical and microbial indexes in line with national standards.The cookie extract contained flavonoids,polyphenols and anthocyanin active substances,and the scavenging rate of DPPH free radicals showed a linear curve with IC_(50) was 11.06 mg/mL at a concentration of 0~14 mg/mL,which had DPPH free radical scavenging ability and antioxidant capacity.