Effects of Different Polyphenols on the Sensory Quality and Antioxidant Activity of Biscuits
The effects of ten kinds of dietary polyphenols on sensory quality and antioxidant activity of biscuits were studied.The results showed that adding resveratrol,luteolin and rutin could improve the taste,flavor and texture of biscuits.At the same time,the addition of gallic acid,chlorogenic acid and rutin enhanced the antioxidant property of biscuits.
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