The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies
Abstract
:1. Introduction
2. Materials and Methods
2.1. Sample Collection and Preparation
2.2. Cookie Preparation
2.3. Physical Characteristics
2.4. Texture
2.5. Moisture
2.6. Determination of Total Phenolic Content
2.7. Antioxidant Properties
2.8 InVitro Carbohydrate Digestion (Glycaemic Glucose Equivalent-GGE) Analysis
2.9. Statistical Analysis
3. Results and Discussion
3.1. Physical Properties of Cookies
3.2. Colour
3.3. Total Phenolic Content (TPC) and Antioxidant Activity of Cookies
3.4. Glycaemic Glucose Equivalent (GGE) Analysis
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
References
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Sample | Wholemeal Flour (g) | Astaxanthin Powder (g) | Other Ingredients |
---|---|---|---|
Control | 225.00 | - | Vegetable shortening (64.0 g), sugar (130 g), salt (2.1 g), sodium bicarbonate (2.5 g), dextrose solution (33 g), water (16 g) |
5% Astaxanthin powder | 213.75 | 11.25 | Vegetable shortening (64.0 g), sugar (130 g), salt (2.1 g), sodium bicarbonate (2.5 g), dextrose solution (33 g), water (16 g) |
10% Astaxanthin powder | 202.50 | 22.50 | |
15% Astaxanthin powder | 191.25 | 33.75 |
Sample | Increase in Height (%) | Increase in Diameter (%) | Weight Loss (%) | Moisture Content (%) | Hardness (kg) |
---|---|---|---|---|---|
WCC | 94.39 ± 3.06 a | 3.93 ± 0.226 | 9.71 ± 0.04 a | 7.50 ± 0.11 c | 9.26 ± 0.13 a |
W5A | 71.44 ± 8.39 b | 2.96 ± 1.139 b | 9.63 ± 0.02 a,b | 7.83 ± 0.01 b | 7.79 ± 0.16 b |
W10A | 59.39 ± 3.06 b,c | 2.27 ± 0.216 b | 9.48 ± 0.12 a,b | 7.91 ± 0.07 b | 7.35 ± 0.58 b |
W15A | 52.94 ± 0.75 c | 1.15 ± 0.925 | 9.44 ± 0.12 b | 8.21 ± 0.03 a | 7.06 ± 0.48 b |
BCC | 94.33 ± 6.78 a | 5.23 ± 1.168 | 10.31 ± 0.11 a | 7.74 ± 0.02 d | 4.12 ± 0.12 c |
B5A | 83.50 ± 1.04 a,b | 4.76 ± 0.444 | 10.41 ± 0.11 a | 7.79 ± 0.02 c | 4.98 ± 0.20 b |
B10A | 74.61 ± 2.91 b,c | 3.67 ± 0.731 b | 10.46 ± 0.20 a | 7.90 ± 0.01 b | 5.26 ± 0.22 b |
B15A | 65.50 ± 4.84 c | 2.72 ± 0.314 | 10.67 ± 0.28 a | 8.17 ± 0.02 a | 6.21 ± 0.10 a |
OCC | 70.94 ± 0.91 a | 23.20 ± 0.25 a | 11.54 ± 0.17 a | 5.55 ± 0.05 d | 7.57 ± 0.05 a |
O5A | 67.94 ± 2.46 a,b | 12.81 ± 0.49 a | 11.14 ± 0.23 a,b | 6.09 ± 0.04 c | 7.23 ± 0.14 a,b |
O10A | 64.55 ± 0.25 b | 7.80 ± 0.05 c | 10.63 ± 0.22 b,c | 6.66 ± 0.04 b | 7.02 ± 0.12 b |
O15A | 55.55 ± 0.91 c | 3.62 ± 0.14 d | 10.23 ± 0.23 c | 7.12 ± 0.09 a | 6.16 ± 0.23 c |
Sample | L* | a* | b* | △E |
---|---|---|---|---|
Surface Cookie colour | ||||
WCC | 90.40 ± 0.42 a | −5.79 ± 0.35 a | 33.05 ± 0.09 a | 96.43 ± 0.44 a |
W5A | 84.14 ± 0.26 b | −7.37 ± 0.08 b | 29.16 ± 0.23 b | 89.36 ± 0.32 b |
W10A | 82.20 ± 0.10 c | −8.72 ± 0.20 c | 27.42 ± 0.06 c | 87.09 ± 0.13 c |
W15A | 81.42 ± 0.32 c | −8.27 ± 0.08 c | 26.45 ± 0.34 d | 86.01 ± 0.40 d |
BCC | 94.43 ± 0.45 a | −8.16 ± 0.76 a | 34.55 ± 0.27 a | 100.89 ± 0.58 a |
B5A | 86.97 ± 0.19 b | −9.25 ± 0.04 b | 32.16 ± 0.07 b | 93.19 ± 0.20 b |
B10A | 84.77 ± 0.23 c | −7.88 ± 0.25 a | 30.06 ± 0.15 c | 90.29 ± 0.27 c |
B15A | 83.10 ± 0.14 d | −7.83 ± 0.01 a | 27.95 ± 0.14 d | 88.02 ± 0.18 d |
OCC | 91.31 ± 0.69 a | −5.64 ± 0.34 a | 35.24 ± 0.15 a | 98.04 ± 0.71 a |
O5A | 84.19 ± 0.14 b | −7.63 ± 0.34 b | 30.64 ± 0.15 b | 89.91 ± 0.20 b |
O10A | 82.21 ± 0.13 c | −7.87 ± 0.13 b | 28.26 ± 0.11 c | 87.31 ± 0.17 c |
O15A | 80.77 ± 0.15 d | −8.17 ± 0.13 b | 26.56 ± 0.19 d | 85.39 ± 0.22 d |
Ground Cookie colour | ||||
WCC | 87.20 ± 0.20 a | −0.32 ± 0.03 a | 45.33 ± 0.10 a | 97.55 ± 0.30 a |
W5A | 77.82 ± 0.06 b | −6.32 ± 0.04 c | 43.72 ± 0.26 b | 90.29 ± 0.01 b |
W10A | 75.42 ± 0.22 c | −6.98 ± 0.03 d | 38.31 ± 0.15 c | 84.88 ± 0.13 c |
W15A | 69.10 ± 0.30 d | −6.20 ± 0.02 b | 34.13 ± 0.12 d | 77.32 ± 0.22 d |
BCC | 95.13 ± 0.07 a | −13.41 ± 0.21 c | 43.14 ± 0.41 a | 105.32 ± 0.13 a |
B5A | 82.96 ± 0.62 b | −5.86 ± 0.23 a | 43.95 ± 0.65 a | 94.06 ± 0.30 b |
B10A | 74.46 ± 0.63 c | −6.56 ± 0.12 b | 44.02 ± 0.09 a | 86.74 ± 0.56 c |
B15A | 71.13 ± 0.77 d | −6.04 ± 0.38 a,b | 39.85 ± 1.38 b | 81.76 ± 0.24 d |
OCC | 93.15 ± 0.59 a | −9.32 ± 0.1.34 b | 49.41 ± 1.35 a | 105.86 ± 0.02 a |
O5A | 85.92 ± 0.27 b | −8.36 ± 0.09 a,b | 39.58 ± 0.21 b,c | 94.97 ± 0.16 b |
O10A | 73.24 ± 0.36 c | −7.33 ± 0.03 a | 36.04 ± 0.07 c | 81.96 ± 0.29 c |
O15A | 71.19 ± 0.47 d | −6.99 ± 0.57 a | 41.34 ± 2.68 b | 82.64 ± 0.97 c |
Sample | TPC (mg GAE/g Sample) | DPPH (μmol TE/g Sample) | ORAC (mmol TE/g Sample) |
---|---|---|---|
WCC | 0.59 ± 0.01 d | 0.54 ± 0.01 d | 0.09 ± 0.001 b |
W5A | 0.80 ± 0.01 c | 0.95 ± 0.03 c | 0.11 ± 0.001 a |
W10A | 0.95 ± 0.01 b | 1.10 ± 0.01 b | 0.12 ± 0.001 a |
W15A | 1.14 ± 0.01 a | 1.26 ± 0.03 a | 0.12 ± 0.004 a |
BCC | 0.63 ± 0.01 c | 1.36 ± 0.01 d | 0.08 ± 0.003 b |
B5A | 0.95 ± 0.02 b | 1.69 ± 0.02 c | 0.09 ± 0.002 a |
B10A | 1.15 ± 0.09 a | 1.74 ± 0.01 b | 0.09 ± 0.002 a |
B15A | 1.27 ± 0.01 a | 1.79 ± 0.01 a | 0.10 ± 0.002 a |
OCC | 0.87 ± 0.01 d | 1.13 ± 0.01 d | 0.08 ± 0.001 c |
O5A | 1.03 ± 0.01 c | 1.22 ± 0.01 c | 0.10 ± 0.002 b |
O10A | 1.28 ± 0.01 b | 1.34 ± 0.01 b | 0.10 ± 0.001 a |
O15A | 1.44 ± 0.01 a | 1.46 ± 0.01 a | 0.11 ± 0.001 a |
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Hossain, A.K.M.M.; Brennan, M.A.; Mason, S.L.; Guo, X.; Zeng, X.A.; Brennan, C.S. The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies. Foods 2017, 6, 57. https://doi.org/10.3390/foods6080057
Hossain AKMM, Brennan MA, Mason SL, Guo X, Zeng XA, Brennan CS. The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies. Foods. 2017; 6(8):57. https://doi.org/10.3390/foods6080057
Chicago/Turabian StyleHossain, A. K. M. Mofasser, Margaret A. Brennan, Susan L. Mason, Xinbo Guo, Xin An Zeng, and Charles S. Brennan. 2017. "The Effect of Astaxanthin-Rich Microalgae “Haematococcus pluvialis” and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies" Foods 6, no. 8: 57. https://doi.org/10.3390/foods6080057