蒲公英戚风蛋糕的烘焙品质及其酚类物质抗氧化活性
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摘要
将蒲公英粉添加到蛋糕专用小麦粉中,研究了不同比例的蒲公英粉对蛋糕比容、质构、色泽、感官品质及其酚类物质抗氧化活性的影响。结果表明,当添加量不超过4%(质量分数)时,蒲公英粉对蛋糕的比容没有显著影响;综合质构和感官分析,蒲公英粉添加量为2%(质量分数)左右时,蛋糕内部组织结构均匀;色泽一致,呈现淡绿色;有蒲公英淡淡的清香味;咀嚼性增强,感官品质显著优于对照组;蒲公英粉的添加显著提高了蛋糕中总酚的含量,增强了DPPH和ABTS自由基清除能力。该研究为功能性营养蛋糕的研制提供了新思路,为蒲公英在烘焙食品加工中的利用开辟了新途径。
Dandelion powder was added to the cake-specific wheat flour to study the effects of different proportions of dandelion powder added on the specific volume,texture,color,sensory qualities,and phenolics antioxidant activities of the cake. The results showed that when the dandelion flour was added not more than 4%,it had no significant effect on the volume of the cake. Based on the comprehensive texture and sensory analysis,when the dandelion flour content was added about 2%,the cake had a uniform internal structure. In addition,the cake had consistent pale green color,and faint dandelion taste tune. Its chewiness was increased and its sensory quality was better than the control group. Adding dandelion flour significantly increased the contents of total polyphenols in the cake,enhanced the DPPH and ABTS free radical scavenging capacities. This study provides a new idea for the development of functional nutritional cake,and opens a new way for the use of dandelion in processing bakery foods.
Dandelion powder was added to the cake-specific wheat flour to study the effects of different proportions of dandelion powder added on the specific volume,texture,color,sensory qualities,and phenolics antioxidant activities of the cake. The results showed that when the dandelion flour was added not more than 4%,it had no significant effect on the volume of the cake. Based on the comprehensive texture and sensory analysis,when the dandelion flour content was added about 2%,the cake had a uniform internal structure. In addition,the cake had consistent pale green color,and faint dandelion taste tune. Its chewiness was increased and its sensory quality was better than the control group. Adding dandelion flour significantly increased the contents of total polyphenols in the cake,enhanced the DPPH and ABTS free radical scavenging capacities. This study provides a new idea for the development of functional nutritional cake,and opens a new way for the use of dandelion in processing bakery foods.
引文
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[18]臧延青,何飞,李执坤,等.野生蒲公英花多酚的提取和体外抗氧化活性研究[J].黑龙江八一农垦大学学报,2017,29(4):62-66.
[2]DIAS M I,BARROS L,ALVES R C,et al.Nutritional composition,antioxidant activity and phenolic compounds of wild Taraxacum sect.Ruderalia[J].Food Research International,2014,56(2):266-271.
[3]LEE M H,KANK H,LEE K,et al.The aerial part of Taraxacum coreanum extract has an anti-inflammatory effect on peritoneal macrophages in vitro and increases survival in a mouse model of septic shock[J].Journal of Ethnopharmacology,2013,146(1):1-8.
[4]国家药典委员会.2010中华人民共和国药典(第3部)[M].北京:中国医药科技出版社,2010.
[5]SHI S,ZHANG Y,HUANG K,et al.Application of preparative high-speed counter-current chromatography for separation and purification of lignans from Taraxacum mongolicum[J].Food Chemistry,2008,108(1):402-406.
[6]肖潮勇,张宇,王宇亮.蒲公英总多糖的提取、纯化及其体外抗炎活性分析[J].中国实验方剂学杂志,2016(11):25-28.
[7]段云龙,梁毅,李冰,等.茶多酚对面包品质及面包酚类物质抗氧化能力的影响[J].食品科技,2016(8):137-142.
[8]KIM D O,LEE K W,LEE H J,et al.Vitamin C equivalent antioxidant capacity(VCEAC)of phenolic phytochemicals[J].Journal of Agricultural&Food Chemistry,2002,50(13):3 713-3 717.
[9]LI X,LIN J,GAO Y,et al.Antioxidant activity and mechanism of Rhizoma Cimicifugae[J].Chemistry Central Journal,2012,6(1):140.
[10]赵廉,孟亚东.蒲公英、枸杞菜营养成分分析[J].美食研究,2005,22(3):27-28.
[11]MASOOI F A,SHARMA B,CHAUHAN G S.Use of apple pomace as a source of dietary fiber in cakes[J].Plant Foods for Human Nutrition,2002,57(2):121-128.
[12]LU T M,CHINGCHING L,JENGLEUN M,et al.Quality and antioxidant property of green tea sponge cake[J].Food Chemistry,2010,119(3):1 090-1 095.
[13]DONELSON D H,WILSON J T.Effect of the relative quantity of flour fractions on cake quality[J].Cereal Chemistry,1960,37(3):241-262.
[14]KAMEL B S,RASPER V F,Effects of emulsifiers,sorbitol,polydextrose,and crystalline cellulose on the texture of reduced-calorie cakes[J].Journal of Texture Studies,2010,19(3):307-320.
[15]LEE C,LIN S.Effect of GABA tea on quality characteristics of chiffon cake[J].Cereal Chemistry,2008,85(1):31-38.
[16]林春梅,孟婉静.蒲公英汁的加工工艺[J].食品与发酵工业,2012,38(5):144-149.
[17]戎晋华,赵文英,黄巧燕,等.蒲公英抗氧化活性部位研究[J].中国林副特产,2013(2):1-3.
[18]臧延青,何飞,李执坤,等.野生蒲公英花多酚的提取和体外抗氧化活性研究[J].黑龙江八一农垦大学学报,2017,29(4):62-66.
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