This study focuses on the fillings of jasmine cake and chrysanthemum cake,investigating their physicochemical properties and antioxidant activity during the baking process.The results showed that the L* value of jasmine cake and chrysanthemum cake fillings changed significantly during the baking process,the pH value did not change significantly,the moisture content and fat content decreased significantly,and the protein content increased significantly.The DPPH radical scavenging capacity of jasmine filling shows no significant change,while the ABTS radical scavenging capacity decreases significantly.Conversely,both DPPH and ABTS radical scavenging capacities of chrysanthemum filling significantly increase.The impact of baking on the antioxidant activity varies among different floral fillings.
维普
万方数据