粉末系における食品製造副産物の抗酸化能とその利用

Abstract

The antioxidative ability of a cookie made with each of food industry by-products (sake lees, soy protein isolate, rice bran, wheat germ and soybean hypocotyl) as well as these samples were examined in a powder model system at water activity (Aw) 0.2-1.0 and 50°C.The practical utilization of the cookie was further investigated by sensory evaluation.Though rice bran and soybean hypocotyl had strong antioxidative abilities at the wide range of Aw 0.2-1.0, sake lees, soy protein isolate, and wheat germ did not show these at the low range of Aw. The Aw range shown in the antioxidative ability in sake lees correlated with the rising range of the sorption isotherm.The cookie was prepared by baking the dough, which was composed of an oil-supporter (soft flour 47 %, sodium hydrogencarbonate 3%, food industry by-product and cellulose 50%), lipid (linoleic acid or lard) and water in the ratio of 4: 1: 1.4 by weight. The cookie underwent sensory evaluation as well as examination for its antioxidative ability. The ability of sake lees was superior to that of the additive-free control when the sake lees content was increased from 25 % to 50 % of the oil-supporter. Results of the sensory evaluation showed that the sake leescookie was slightly inferior to the additive-free control one. Though the model system did not use sugarand egg for making the cookie, their inclusion will likely improve the sensory evaluation.