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投稿时间：2018-08-07
投稿时间：2018-08-07
中文摘要: 研究添加西兰花冻干粉（broccoli lyophilized powder，BLP）后无麸质海绵蛋糕的感官品质以及抗氧化特性的影响；抗氧化试验结果表明，添加BLP能显著提高无麸质海绵蛋糕的抗氧化能力，且本试验配方能保证烘焙加工后海绵蛋糕硫苷（glucosinolate，GLS）的稳定性，使制备的西兰花无麸质海绵蛋糕具有较高水平的GLS含量；感官评价的结果表明，添加3%的BLP的无麸质海绵蛋糕的接受程度最高，呈抹茶色，具有海绵蛋糕典型的风味。该条件下的GLS含量为1.34 mg/g、总酚含量为0.77 mg/g，对超氧阴离子自由基清除能力为0.79 μmol/mL Trolox、对ABTS+自由基清除能力为 1.04 μmol/mL Trolox、还原能力为 2.57 μmol/mL Trolox。
Abstract:The sensory quality and antioxidant properties of gluten-free sponge cakes after adding broccoli lyophilized powder（BLP）were investigated.Antioxidant activities results showed that the antioxidant capacity of gluten-free sponge cakes was significantly improved by adding with BLP.The results of sensory evaluation showed that the gluten-free sponge cake with 3%BLP was highestly acceptable，which had a matcha color with the typical flavor of sponge cake.Under this condition，the GLS content and total phenol content were 1.34 mg/g and 0.77 mg/g respectively.The scavenging ability of superoxide anion radical and ABTS+free radical scavenging rate were 0.79 μmol/mL Trolox and 1.04 μmol/mL Trolox，respectively，and the reducing power was 2.57 μmol/mL Trolox.
文章编号：201905029 中图分类号： 文献标志码：
基金项目:
| Author Name | Affiliation |
| ZHAO Dong-ji | Food and Agricultural Products Inspection and Testing Center of Haining，Haining 314400，Zhejiang，China |
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