Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis 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:	article
Lenguaje:	EN
Publicado:	De Gruyter 2021
Materias:	low-fat biscuits mate tea coffee gluten-free Agriculture S Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/2e9586a953b94370bceea5d6f62bf9dd
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spelling	oai:doaj.org-article:2e9586a953b94370bceea5d6f62bf9dd2021-12-05T14:10:58ZIncrease in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour2391-953110.1515/opag-2021-0016https://doaj.org/article/2e9586a953b94370bceea5d6f62bf9dd2021-04-01T00:00:00Zhttps://doi.org/10.1515/opag-2021-0016https://doaj.org/toc/2391-9531Nowadays 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 Prosopis chilensis 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 (P > 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.Conforti Paula AndreaPatrignani MarielaDe Gruyterarticlelow-fat biscuitsmateteacoffeegluten-freeAgricultureSAgriculture (General)S1-972ENOpen Agriculture, Vol 6, Iss 1, Pp 243-253 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	low-fat biscuits mate tea coffee gluten-free Agriculture S Agriculture (General) S1-972
spellingShingle	low-fat biscuits mate tea coffee gluten-free Agriculture S Agriculture (General) S1-972 Conforti Paula Andrea Patrignani Mariela Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
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 Prosopis chilensis 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 (P > 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	article
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 Prosopis chilensis pod flour
title_short	Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
title_full	Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
title_fullStr	Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
title_full_unstemmed	Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour
title_sort	increase in the antioxidant content in biscuits by infusions or prosopis chilensis pod flour
publisher	De Gruyter
publishDate	2021
url	https://doaj.org/article/2e9586a953b94370bceea5d6f62bf9dd
work_keys_str_mv	AT confortipaulaandrea increaseintheantioxidantcontentinbiscuitsbyinfusionsorprosopischilensispodflour AT patrignanimariela increaseintheantioxidantcontentinbiscuitsbyinfusionsorprosopischilensispodflour
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Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour

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