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Functionalized Biscuits with Bioactive Ingredients Obtained by Citrus Lemon Pomace
- Source :
- Foods, Vol 10, Iss 2460, p 2460 (2021), Foods, Volume 10, Issue 10
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- In this study, functionalized biscuits were prepared through the enrichment of dough with lemon peel and natural antioxidants extracted from lemon pomace. Lemon pomace extract (LPE) was analyzed for total phenolic content before addition, and then a known concentration of 50 mg kg−1 was used for the formulation of enriched biscuits. Three different biscuit samples were compared to a control biscuit, without the addition of functional ingredients. The main physicochemical, microbiological, and sensory aspects of doughs and biscuits enriched with LPE were investigated. The enriched biscuits showed higher phenolic content and antioxidant activity than the control one and a longer induction period (IP), which means that the enriched products had a higher intrinsic resistance to lipid oxidation, thanks to the antioxidant effect exerted by the added fresh lemon peel and the LPE. Furthermore, from a sensorial point of view, they showed suitable acceptability, in terms of appearance, flavor, and aromatic attributes. Thus, results indicated that the incorporation of lemon processing by-products allowed the production of functional enriched biscuits with improved antioxidant properties.
- Subjects :
- antioxidant
Health (social science)
Antioxidant
Lemon peel
Chemistry
Chemical technology
medicine.medical_treatment
Intrinsic resistance
Pomace
Ultra-high-pressure liquid chromatography (UHPLC)
biscuits
phenolic compounds
TP1-1185
Plant Science
lemon pomace
oxidative stability
Health Professions (miscellaneous)
Microbiology
Article
Lipid oxidation
medicine
Food science
Flavor
Food Science
Subjects
Details
- ISSN :
- 23048158
- Volume :
- 10
- Database :
- OpenAIRE
- Journal :
- Foods
- Accession number :
- edsair.doi.dedup.....15c55ab87ca75bcc0bd19d8832ac411b