文献类型： 外文期刊
作者： Lao, Yu-Xia 1 ; Yu, Yu-Ying 1 ; Li, Gao-Ke 2 ; Chen, Shao-Yun 1 ; Li, Wu 2 ; Xing, Xu-Pu 1 ; Wang, Xue-Min 1 ; Hu, Jian-G 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Crop Res Inst, Key Lab Crops Genet Improvement Guangdong Prov, Guangzhou 510640, Guangdong, Peoples R China
关键词： sweet corn; cake; vitamin E; carotenoids; folate
期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）
ISSN：
年卷期： 2019 年 8 卷 7 期
页码：
收录情况： SCI
摘要： Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes. We conducted sensory evaluation and texture analysis to assess sample quality. Also, we simulated digestion in vitro, and determined the content of total sugar and dietary fiber. The content of vitamin E and carotenoids were determined by High Performance Liquid Chromatography (HPLC), and the content of folate was determined by a microbiological method. With the increase of SCR, the content of dietary fiber, folate, vitamin E, and carotenoids significantly increased, and the digestive characteristics improved simultaneously. Based on the above evaluations, SCRC2 (sweet corn residue cake with 60% substitution) had similar sensory quality to the control (pure wheat flour cake) and had the characteristics of slow digestibility and high micronutrients.
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