不同多酚对饼干感官品质及抗氧化性的影响
Effects of Different Polyphenols on the Sensory Quality and Antioxidant Activity of Biscuits
江玉玲1
作者信息
- 1. 上海海洋大学,中国 上海 201306
- 折叠
摘要
本文探究了 10 种膳食多酚对饼干感官品质和抗氧化性的影响.研究结果表明,添加白藜芦醇、木犀草素和芦丁可以提高饼干的口感、风味和质地等感官品质.同时,添加没食子酸、绿原酸、芦丁增强了饼干的抗氧化性.
Abstract
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.
关键词
多酚/饼干/感官品质/抗氧化Key words
polyphenols/biscuits/sensory quality/antioxidant引用本文复制引用
出版年
2024
NETL
NSTL
万方数据