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Artículo

Defatted chia flour as functional ingredient in sweet cookies. How do processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?

Lucini Mas, AgustínIcon ; Brigante, Federico IvánIcon ; Salvucci, Emiliano JesusIcon ; Pigni, Natalia BelenIcon ; Martinez, Marcela LilianIcon ; Ribotta, Pablo DanielIcon ; Wunderlin, Daniel AlbertoIcon ; Baroni, María VerónicaIcon
Fecha de publicación: 06/2020
Editorial: Elsevier
Revista: Food Chemistry
ISSN: 0308-8146
Idioma: Inglés
Tipo de recurso: Artículo publicado
Clasificación temática:
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Resumen

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 total polyphenols could be absorbed in the intestine, showing an antioxidant effect greater than expected, also showing prebiotic effects. Supplementation of cookies with 10% DFC could be recommended to improve antioxidant quality without reducing the technological or sensorial properties.
Palabras clave: ANTIOXIDANT , COLONIC , DEFATTED CHIA FLOUR , DIGESTION , POLYPHENOL
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/111377
URL: https://linkinghub.elsevier.com/retrieve/pii/S0308814620301278
DOI: https://doi.org/10.1016/j.foodchem.2020.126279
Colecciones
Articulos(ICYTAC)
Articulos de INST. DE CIENCIA Y TECNOLOGIA DE ALIMENTOS CORDOBA
Articulos(IMBIV)
Articulos de INST.MULTIDISCIPL.DE BIOLOGIA VEGETAL (P)
Citación
Lucini Mas, Agustín; Brigante, Federico Iván; Salvucci, Emiliano Jesus; Pigni, Natalia Belen; Martinez, Marcela Lilian; et al.; Defatted chia flour as functional ingredient in sweet cookies. How do processing, simulated gastrointestinal digestion and colonic fermentation affect its antioxidant properties?; Elsevier; Food Chemistry; 316; 6-2020
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