Effect of superfine grinding mulberry leaves (Morus alba Linn.) powder on biscuit properties

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Science & Technology Pub Date : 2024-09-29 DOI:10.1111/ijfs.17599

Lu-Jing Gan, Weili Chen, Shutian Chen, Han Rong, Guoquan Zhang, Jingmei LYU

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Abstract

Superfine and regular grinding methods were used to mill mulberry leaves (ML), and the chemical composition and physical characteristics of the powders were investigated. Compared to regular grinding, superfine grinding reduced particle size from 121.44 μm to 18.69 μm. Compared to coarse mulberry leaf (CML), the fine mulberry leaf (FML) powder had a greater water solubility index, soluble dietary fibre content and 1-deoxynojirimycin (DNJ) content. Both types of ML powders were substituted for flour at various percentages (3%, 6%, 9% and 12%), and their effects on the biscuits' textural qualities and sensory assessment were examined. The adhesiveness, cohesiveness and springiness of biscuit doughs were all reduced by ML powder addition, while their hardness was raised. The inclusion of ML powders increased the hardness of the biscuits significantly, whereas only the addition of FML powders decreased their fracturability. Additionally, the DNJ contents in FML biscuits were significantly higher than that in CML biscuits. The sensory assessment revealed that biscuits containing 9% FML powder received the best rating.

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超细研磨桑叶（Morus alba Linn.）粉对饼干特性的影响

采用超细和普通研磨方法研磨桑叶（ML），并对粉末的化学成分和物理特性进行了研究。与普通研磨相比，超细研磨将粒径从 121.44 μm 减小到 18.69 μm。与粗桑叶（CML）相比，细桑叶（FML）粉的水溶性指数、可溶性膳食纤维含量和 1-脱氧野尻霉素（DNJ）含量更高。两种桑叶粉均以不同比例（3%、6%、9% 和 12%）替代面粉，并考察了它们对饼干质地和感官评估的影响。添加 ML 粉后，饼干面团的粘合性、粘稠度和回弹性都有所降低，而硬度则有所提高。添加 ML 粉显著提高了饼干的硬度，而仅添加 FML 粉降低了饼干的可碎性。此外，FML 饼干中的 DNJ 含量明显高于 CML 饼干。感官评估显示，含有 9% FML 粉的饼干获得了最佳评价。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.