Development and characterization of cracker fillings with natural antioxidants
作者： María Florencia Masutti , Mariela Patrignani , Paula Andrea Conforti
DOI: 10.1007/S11694-019-00306-1
关键词:
摘要: The addition of herbs to cracker fillings was evaluated. Oregano and basil showed a high content phenolic compounds antioxidant capacity, so these were used in the fillings. All products developed presented desirable low water activity (< 0.75), but oregano or significantly decreased luminosity increased their adhesiveness. Nevertheless, positively proportion bioaccessible filling matrix. highest found (10.80 ± 0.2; 15.80 ± 0.5 14.00 ± 0.10 µmol Trolox/g by DPPH, ABTS FRAP assays respectively). Besides, sensory analysis that present work excellent characteristics purchase intention. results revealed well-accepted healthy with capacity can be herbs.
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