论文部分内容阅读
采用天然抗氧化剂荞麦、孜然和黑种草籽抑制曲奇中丙烯酰胺的生成。研究这3种配料对面粉中丙烯酰胺前体的含量、面粉和曲奇抗氧化的特性、曲奇烘焙特性和丙烯酰胺含量的影响,结果表明:这3种配料组合都可以增加面粉中还原糖和天门冬酰胺的含量,也可以增加面粉和曲奇的抗氧化特性(包括总酚类物质、DPPH自由基清除能力和ABTS+.的抑制能力)。当所添加的天然抗氧化剂含量增加时,曲奇颜色变深,表现为更低的L*,a*和b*值;荞麦和孜然的引入会增加曲奇中的水分含量,而黑种草籽则相反。所有天然抗氧化剂组合都可以增加曲奇的延展率。未添加天然抗氧化剂的曲奇中丙烯酰胺的含量为361.2μg/kg,而单独添加15%荞麦、15%孜然和15%黑种草籽使得曲奇中丙烯酰胺的含量分别降低了20.2%、67.6%和75.9%。感官分析结果表明:富含天然抗氧化剂的曲奇都可以被人们所喜欢。
The use of natural antioxidants buckwheat, cumin and black seeds inhibited the formation of acrylamide in cookies. The effects of these three kinds of ingredients on the content of acrylamide precursors, antioxidant properties of flour and cookie, cookie baking properties and acrylamide content in flour were studied. The results showed that these three kinds of ingredients could increase the reducing sugar And asparagine can also increase the antioxidant properties of flour and cookies (including total phenols, DPPH radical scavenging ability and ABTS +.’s inhibitory capacity). When the content of added natural antioxidants increased, the color of the cookies became darker, showing lower values of L *, a * and b *; the introduction of buckwheat and cumin increased the moisture content of the cookies, The seeds are the opposite. All natural antioxidant combinations can increase cookie extension. The content of acrylamide in the cookies without added natural antioxidants was 361.2μg / kg, while the addition of 15% buckwheat, 15% cumin and 15% black seeds reduced the contents of acrylamide in the cookies by 20.2% , 67.6% and 75.9% respectively. Sensory analysis results show that: rich in natural antioxidants cookies can be liked.