Increase in the antioxidant content in biscuits by infusions or <i>Prosopis chilensis</i> pod flour

Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet. In the present work, low-fat and low-sugar biscuits were prepared with infusions (mate, coffee, and tea) or...

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Autores principales: Conforti, Paula Andrea, Patrignani, Mariela
Formato: Articulo
Lenguaje:Inglés
Publicado: 2021
Materias:
Ciencias Exactas
low-fat biscuits
mate
tea
coffee
gluten-free
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/125823
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-125823
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ciencias Exactas
low-fat biscuits
mate
tea
coffee
gluten-free
spellingShingle Ciencias Exactas
low-fat biscuits
mate
tea
coffee
gluten-free
Conforti, Paula Andrea
Patrignani, Mariela
Increase in the antioxidant content in biscuits by infusions or <i>Prosopis chilensis</i> pod flour
topic_facet Ciencias Exactas
low-fat biscuits
mate
tea
coffee
gluten-free
description Nowadays there is an increasing demand for healthy biscuits. The reduction in sugar and fat level, as well as the addition of bioactive compounds, is positively associated with a healthy diet. In the present work, low-fat and low-sugar biscuits were prepared with infusions (mate, coffee, and tea) or with <i>Prosopis chilensis</i> pod flour (PPF). Biscuits were made with maize starch and wheat flour (gluten formulations) or with gluten-free ingredients (gluten-free). The colour, texture, and the antioxidant capacity were evaluated in dough and biscuits. Among the formulations prepared with infusions, the mate dough showed the lowest firmness (1.1 N (gluten)-24.3 N (gluten-free)). However, no significant differences were found in the fracture stress of the final products (<i>P</i> > 0.05). Mate gluten biscuits and PPF gluten-free biscuits showed the highest fracture strain (16.2 and 9.4%, respectively) and the lowest Young’s modulus (7.3 and 13.3 MPa, respectively) in their groups. The highest antioxidant activity was found in biscuits with mate (8.7 µmol FeSO₄/g (gluten)-4.3 µmol FeSO₄/g (gluten-free)). These values were three times higher than the ones found in the control biscuits (2.9 µmol FeSO₄/g (gluten)-3.9 µmol FeSO₄/g (gluten-free)). The present results showed that the antioxidant content in biscuits could be successfully increased with infusion addition.
format Articulo
Articulo
author Conforti, Paula Andrea
Patrignani, Mariela
author_facet Conforti, Paula Andrea
Patrignani, Mariela
author_sort Conforti, Paula Andrea
title Increase in the antioxidant content in biscuits by infusions or <i>Prosopis chilensis</i> pod flour
title_short Increase in the antioxidant content in biscuits by infusions or <i>Prosopis chilensis</i> pod flour
title_full Increase in the antioxidant content in biscuits by infusions or <i>Prosopis chilensis</i> pod flour
title_fullStr Increase in the antioxidant content in biscuits by infusions or <i>Prosopis chilensis</i> pod flour
title_full_unstemmed Increase in the antioxidant content in biscuits by infusions or <i>Prosopis chilensis</i> pod flour
title_sort increase in the antioxidant content in biscuits by infusions or <i>prosopis chilensis</i> pod flour
publishDate 2021
url http://sedici.unlp.edu.ar/handle/10915/125823
work_keys_str_mv AT confortipaulaandrea increaseintheantioxidantcontentinbiscuitsbyinfusionsoriprosopischilensisipodflour
AT patrignanimariela increaseintheantioxidantcontentinbiscuitsbyinfusionsoriprosopischilensisipodflour
bdutipo_str Repositorios
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