Development and characterization of cracker fillings with natural antioxidants

The addition of herbs to cracker fillings was evaluated. Oregano and basil showed a high content of phenolic compounds and a high antioxidant capacity, so these herbs were used in the fillings. All the products developed presented a desirable low water activity (< 0.75), but the addition of orega...

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Detalles Bibliográficos
Autores principales: Masutti, María Florencia, Patrignani, Mariela, Conforti, Paula Andrea
Formato: Articulo
Lenguaje:Inglés
Publicado: 2019
Materias:
Ingeniería
Ciencias Exactas
Antioxidants
Cracker fillings
In vitro digestion
Herbs
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/141684
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-141684
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Ingeniería
Ciencias Exactas
Antioxidants
Cracker fillings
In vitro digestion
Herbs
spellingShingle Ingeniería
Ciencias Exactas
Antioxidants
Cracker fillings
In vitro digestion
Herbs
Masutti, María Florencia
Patrignani, Mariela
Conforti, Paula Andrea
Development and characterization of cracker fillings with natural antioxidants
topic_facet Ingeniería
Ciencias Exactas
Antioxidants
Cracker fillings
In vitro digestion
Herbs
description The addition of herbs to cracker fillings was evaluated. Oregano and basil showed a high content of phenolic compounds and a high antioxidant capacity, so these herbs were used in the fillings. All the products developed presented a desirable low water activity (< 0.75), but the addition of oregano or basil significantly decreased the luminosity of the products and increased their adhesiveness. Nevertheless, the addition of herbs positively increased the proportion of bioaccessible antioxidant compounds in the filling matrix. The highest bioaccessible antioxidant content was found in oregano fillings (10.80 ± 0.2; 15.80 ± 0.5 and 14.00 ± 0.10 µmol Trolox/g by DPPH, ABTS and FRAP assays respectively). Besides, sensory analysis showed that the oregano fillings developed in the present work presented excellent sensory characteristics and a high purchase intention. The results revealed that a well-accepted healthy filling with a high antioxidant capacity can be developed by the addition of herbs.
format Articulo
Articulo
author Masutti, María Florencia
Patrignani, Mariela
Conforti, Paula Andrea
author_facet Masutti, María Florencia
Patrignani, Mariela
Conforti, Paula Andrea
author_sort Masutti, María Florencia
title Development and characterization of cracker fillings with natural antioxidants
title_short Development and characterization of cracker fillings with natural antioxidants
title_full Development and characterization of cracker fillings with natural antioxidants
title_fullStr Development and characterization of cracker fillings with natural antioxidants
title_full_unstemmed Development and characterization of cracker fillings with natural antioxidants
title_sort development and characterization of cracker fillings with natural antioxidants
publishDate 2019
url http://sedici.unlp.edu.ar/handle/10915/141684
work_keys_str_mv AT masuttimariaflorencia developmentandcharacterizationofcrackerfillingswithnaturalantioxidants
AT patrignanimariela developmentandcharacterizationofcrackerfillingswithnaturalantioxidants
AT confortipaulaandrea developmentandcharacterizationofcrackerfillingswithnaturalantioxidants
bdutipo_str Repositorios
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