Application of milk thistle (Silybum marianum) in functional biscuits formulation

IF 0.9 Q4 CHEMISTRY, MULTIDISCIPLINARY Acta Chimica Slovaca Pub Date : 2019-10-01 DOI:10.2478/acs-2019-0027
Veronika Bortlíková, L. Kolarič, P. Šimko
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引用次数: 10

Abstract

Abstract Due to the substantial protective effects of milk thistle to liver against various chemical compounds, a new healthy cereal product replacing wheat flour with milk thistle seed flour in the range of 5; 10; 15; 20; 25 and 30 % has been studied. As it has been found, milk thistle seed flour is a good source of total dietary fibre, proteins, mineral compounds and fats. During the experiments, effects of wheat flour replacement on technological properties of the dough were studied using Mixolab characteristics. From the results it can be stated that milk thistle seed flour replacement led to a decrease in water absorption and stability of dough. After baking, physical, mechanical, colour and sensorial properties of the biscuits were studied. The results have shown that even a 10 % replacement results in a significant difference at p < 0.05 in measured parameters compared to ones. However, it has been calculated that statistically insignificant replacement of wheat flour with milk thistle seed flour is up to 9.3 % with quality and sensorial parameters of the biscuits equal to those prepared from 100 % wheat flour. Thus, production of functional biscuits at these conditions is fully possible.
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水飞蓟在功能性饼干配方中的应用
摘要由于乳蓟对肝脏具有显著的保护作用,可对抗多种化合物,用乳蓟籽粉代替小麦粉,研制出一种新的健康谷物产品,其含量范围为5;10;15;20;分别为25%和30%。据发现,奶蓟籽粉是总膳食纤维、蛋白质、矿物化合物和脂肪的良好来源。在实验过程中,利用Mixolab特性研究了小麦粉替代对面团工艺性能的影响。从结果可以看出,奶蓟籽粉的替代导致面团的吸水性和稳定性降低。对烘烤后饼干的物理、力学、色泽和感官性能进行了研究。结果表明,即使是10%的更换也会导致测量参数与测量参数相比的显著差异(p<0.05)。然而,据计算,用奶蓟籽粉代替小麦粉在统计上不显著,可高达9.3%,饼干的质量和感官参数与用100%小麦粉制备的饼干相当。因此,在这些条件下生产功能饼干是完全可能的。
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来源期刊
Acta Chimica Slovaca
Acta Chimica Slovaca CHEMISTRY, MULTIDISCIPLINARY-
自引率
12.50%
发文量
11
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