VALORIZATION OF CAROB'S GERM AND SEED PEEL AS NATURAL ANTIOXIDANT INGREDIENTS IN GLUTEN-FREE CRACKERS

被引：41

作者：

Martin-Diana, Ana Belen ^{[1
]}

Izquierdo, Nuria ^{[1
,2
]}

Albertos, Irene ^{[1
]}

Sanchez, Maria S. ^{[2
]}

Herrero, Ana ^{[3
]}

Sanz, Miguel A. ^{[1
]}

Rico, Daniel ^{[1
]}

机构：

[1] Agr Technol Inst Castilla & Leon ITACyL, Ctra Burgos Km 119, Valladolid 47071, Spain

[2] Univ Burgos, Dept Chem, Plaza Misael Banuelos S-N, Burgos 09001, Spain

[3] Univ Burgos, Dept Math & Computat, Plaza Misael Banuelos S-N, Burgos 09001, Spain

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 02期

关键词：

RESPONSE-SURFACE METHODOLOGY; CERATONIA-SILIQUA L; WATER ACTIVITY; SOLID FATS; OPTIMIZATION; CRISPNESS; CHILDREN; QUALITY; SUGARS; ADOLESCENTS;

D O I：

10.1111/jfpp.12770

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An antioxidant gluten-free cracker snack was developed through the inclusion of carob by-products (germ and seed peel). The levels of formulation of these two novel ingredients were optimized through their effect on nutritional, physicochemical, sensory and antioxidant parameters of the final product. The results showed that both ingredients affected significantly (P <= 0.05) the studied parameters. Based on the surface response models, germ content ranging 4-14% and seed peel lower than 9% were considered optimal formulation conditions of a protein and fiber-rich product with high antioxidant activity. The incorporation of both ingredients increased significantly the antioxidant activity of the snack. However, concentration outside the optimal range of germ and/or peel had modifications in the expected color, texture and flavour of the crackers.

引用

页数：13

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