PDF(Pubmed)
Abstract：
In the present study, the nutritional and sensory properties of spelt cookies without wild garlic, cookies with fresh wild garlic, cookies with osmodehydrated wild garlic in sugar beet molasses, and cookies with osmodehydrated wild garlic in an aqueous solution of sucrose and salt were evaluated and compared. The tested cookie samples were characterized in terms of total antioxidative activity, the total content of phenols, flavonoids, and thiosulfates, the presence of dominant phenols, the content of betaine and dietary fiber, antioxidant activity after in vitro digestion, and sensory attributes for appearance, taste, smell, and texture. The results proved that the addition of wild garlic leaves osmodehydrated in molasses provided the cookies with the best nutritional and bioactive properties: 1.75 times higher total phenols content, 2.4 times higher total flavonoids content, 1.52 times higher total thiosulfates content, and 1.56 times higher betaine content, and a total quality increase of 54% compared to the control cookies. The cookies enriched with osmodehydrated wild garlic in molasses were rated as pleasant and acceptable, but also more complex compared to other cookies. The production of this nutritionally and sensory-improved cookie would contribute to expanding the assortment of flour confectionery products, especially for consumers who care about health and nutrition.
摘要：
在本研究中,没有野生大蒜的拼写饼干的营养和感官特性，饼干和新鲜的野蒜，甜饼和甜菜糖蜜中的脱水野蒜，和曲奇饼与脱水野蒜在蔗糖和盐的水溶液中进行评价和比较。测试的曲奇样品以总抗氧化活性为特征，酚的总含量，黄酮类化合物，和硫代硫酸盐，优势酚的存在，甜菜碱和膳食纤维的含量，体外消化后的抗氧化活性，和外观的感官属性，味道,气味,和纹理。结果证明，在糖蜜中渗透脱水的野生大蒜叶的添加使饼干具有最佳的营养和生物活性：总酚含量高1.75倍，总黄酮含量高2.4倍，1.52倍以上总的硫代硫酸盐含量，甜菜碱含量高1.56倍，与对照饼干相比，总质量提高了54%。糖蜜中富含渗透脱水野蒜的饼干被评为令人愉快和可接受的，但与其他cookie相比也更复杂。这种营养和感官改善的饼干的生产将有助于扩大面粉糖果产品的种类，特别是对于关心健康和营养的消费者。
