Abstract
Being waste products of the food industry, longan stones can be a promising functional food ingredient owing to their high fiber content, nutrients and antioxidative properties. Biscuits were enriched with roasted and unroasted longan stone powder. The longan stones were roasted at 170 °C for 5, 15, and 25 min by using a fluidized bed roaster. Longan stone powders were incorporated in wheat flours at different concentrations. Biscuits were obtained with higher fiber content (5.72 ± 0.03%) and lower fat content (12.50 ± 0.02%) compared to the control biscuits. Antioxidant activity (51.18 ± 0.02% inhibition) and total phenolic contents (394.61 ± 0.63 mg GAE/100 g) of the biscuits increased significantly as the roasting degree of added longan stone powder increased (p≤0.05). Biscuits enriched with longan stone powder roasted during 15 minutes took higher sensory scores than control biscuits and biscuits enriched with unroasted longan stone powder. The roasting process increased the acceptability of addition longan stone powder.
Highlights
IntroductionDemand for health oriented bakery products with high antioxidant activity, fiber and, protein content is increasing because bakery products are consumed all over the world among all age groups
In recent years, the worldwide trend towards functional foods has been notable
While the reduction in the moisture content of longan stone was less notable at the final stages of roasting, it was high in the initial stages of roasting
Summary
Demand for health oriented bakery products with high antioxidant activity, fiber and, protein content is increasing because bakery products are consumed all over the world among all age groups. The stones of longan are an excellent source of vitamin, minerals, protein, and dietary fiber (Li et al, 2012). Stones are waste products of many industries and they are evaluated as animal feed, poultry and the soil fertilizers. Valorization of waste of food products is very important in regard to the circular economy context. Since longan stones are an excellent source of fiber, antioxidants, and phenolics, they can be a promising functional food ingredient in different industries (Zheng et al, 2009). Longan stone contains gallic acid and ellagic acid (Soong & Barlow, 2006)
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