Effect of dietary fibre addition on the selected nutritional properties of cookies

被引：73
作者：
Bilgicli, Nermin
Ibanoglu, Senol [1 ]
Herken, Emine Nur
机构：
[1] Gaziantep Univ, Fac Engn, Dept Food Engn, TR-27310 Gaziantep, Turkey
[2] Selcuk Univ, Coll Agr, Dept Food Engn, Konya, Turkey
来源：
JOURNAL OF FOOD ENGINEERING | 2007年 / 78卷 / 01期
关键词：
phytic acid; antioxidant capacity; digestibility;
D O I：
10.1016/j.jfoodeng.2005.09.009
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Cookie samples were prepared with 0-30% of the wheat flour substituted with fibres from apple, lemon, wheat and wheat bran. The effects of increased levels of fibres from different sources on the nutritional properties of cookie samples were investigated (i.e. in vitro protein digestibility, phytic acid content, total antioxidant capacity and total phenolic compounds). It was found that increasing fibre from apple, lemon and wheat sources did not change the nutritional status of the samples to a great extent (p < 0.05). However, addition of wheat bran significantly reduced the nutritional properties of the cookie samples. (c) 2005 Elsevier Ltd. All rights reserved.
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收藏
页码：86 / 89
页数：4
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