Increase in the antioxidant content in biscuits by infusions or Prosopis chilensis pod flour

PAULA A. CONFORTI; MARIELA PATRIGNANI

Open Agriculture

De Gruyter

Año: 2021

2391-9531

Nowadays there is an increasing demand forhealthy biscuits. The reduction in sugar and fat level,as well as the addition of bioactive compounds, is positivelyassociated with a healthy diet. In the present work,low-fat and low-sugar biscuits were prepared with infusions(mate, coffee, and tea) or with Prosopis chilensispod flour (PPF). Biscuits were made with maize starchand wheat flour (gluten formulations) or with glutenfreeingredients (gluten-free). The colour, texture, andthe antioxidant capacity were evaluated in dough and biscuits.Among the formulations prepared with infusions, themate dough showed the lowest firmness (1.1 N (gluten)-24.3 N (gluten-free)). However, no significant differenceswere found in the fracture stress of the final products(P > 0.05). Mate gluten biscuits and PPF gluten-free biscuitsshowed the highest fracture strain (16.2 and 9.4%, respectively)and the lowest Young?s modulus (7.3 and 13.3 MPa,respectively) in their groups. The highest antioxidantactivity was found in biscuits with mate (8.7 μmolFeSO4/g (gluten)-4.3 μmol FeSO4/g (gluten-free)). Thesevalues were three times higher than the ones found inthe control biscuits (2.9 μmol FeSO4/g (gluten)-3.9 μmolFeSO4/g (gluten-free)). The present results showed thatthe antioxidant content in biscuits could be successfullyincreased with infusion addition.