Defatted chia flour as functional ingredient in sweet cookies. How do processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?
- Lucini Mas, Agustín
- Brigante, Federico Iván
- Salvucci, Emiliano Jesus
- Pigni, Natalia Belen
- Martinez, Marcela Lilian
- Ribotta, Pablo Daniel
- Wunderlin, Daniel Alberto
- Baroni, María Verónica
DOIAbstract
The aim of this work was to improve the antioxidant quality of cookies using defatted chia flour (DCF), which is a by-|product of the food industry. We prepared cookies containing DFC (5, 10 and 20%), and evaluated the technological and sensory qualities of cookies. Additionally, we verified the effects of processing and simulated gastrointestinal digestion on polyphenols content. The addition of DFC did not affect the technological quality of cookies, with the exception of color. Furthermore, cookies supplemented with 10% DFC were sensorial preferred over the others. The addition of DFC increased the polyphenol content and the in vitro antioxidant capacity of cookies. Besides, the simulated gastrointestinal digestion suggested that 73% of ...
Add to ORKG