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《Food Science and Technology》 2018-04
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The process and anti-oxidative activity in vitro of pueraria crackers

LEI Zhen-ou;WANG Xin;College of Food, Sichuan Tourism University;Sichuan Institute for Food and Drug Control;  
The objective of this study was to make the pueraria crackers riched in nourishment with good senses. Based on the technology of ordinary crackers, the pueraria crackers was made by adding the pueraria powder to the flour. The single factor test and orthogonal test were adopted to optimize the important raw materials and the anti-oxidative activity of pueraria cracker was analyzed. Results showed that the pueraria powder, shortening and sugar had a significant effect on pueraria crackers, and the order was shorteningsucrosepuerarin powder. Finally the pueraria crackers were golden color and crisp taste sweet by adding 20 g pueraria powder, 20 g shortening and 18 g sugar respectively. The anti-oxidative activity of pueraria crackers was extremely high(p0.01) in the sold cookies and not adding the pueraria powder cookies. In conclusion, the pueraria crackers not only had good sensory quality but also nutritional health by the experiment.
【CateGory Index】: TS213.22
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