Antioxidantes en diferentes formulaciones de galletitas saladas

EMILIANO BILBAO; MARIELA PATRIGNANI; CECILIA E. LUPANO

Córdoba

Congreso; V Congreso Internacional de Ciencia y Tecnología de los Alimentos; 2014

The long life and the possibility of incorporating different ingredients, are advantages that can be exploited to improve the nutritional quality of biscuits, according to the requirements of consumers. In this work, ingredients with antioxidant properties were incorporated to dough, in order to obtain healthier biscuits. Doughs were prepared with 000 flour, corn starch, high oleic sunflower oil, baking powder, salt and water. Different ingredients were added to this standard dough: sage, onion, oregano, basil or red wine. Rectangles of dough were baked in an oven at 150 ° C the time required to reach a water activity lower than 0.6, and a moisture content below 9%. The antioxidant capacity (DPPH test) was measured after baking. Biscuits with sage and oregano were selected because of their greater antioxidant capacity. Color and texture were measured in these biscuits and compared with control ones.