Use of burdock root flour as a prebiotic ingredient in cookies

Use of burdock root flour as a prebiotic ingredient in cookies

Burdock roots contain high contents of fructooligosaccharides and phenolic compounds; however its use as ingredient in food products is limited. This study aimed to obtain burdock root flour (BRF) by conventional drying and evaluate its potential as a prebiotic ingredient in cookies. Cookies were ma...

Full description

Saved in:
Bibliographic Details
Published in:Food science & technology Vol. 90; pp. 540 - 546
Main Authors: Moro, Thaísa Menezes Alves, Celegatti, Caroline Mantovani, Pereira, Ana Paula Aparecida, Lopes, Aline Sousa, Barbin, Douglas Fernandes, Pastore, Glaucia Maria, Clerici, Maria Teresa Pedrosa Silva
Format: Journal Article
Language:English
Published: Elsevier Ltd 01-04-2018
Subjects:
Bifidogenic activity
Fructans
Healthiness
Prebiotic fiber
Prebiotic fiber
Healthiness
Fructans
Bifidogenic activity
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Burdock roots contain high contents of fructooligosaccharides and phenolic compounds; however its use as ingredient in food products is limited. This study aimed to obtain burdock root flour (BRF) by conventional drying and evaluate its potential as a prebiotic ingredient in cookies. Cookies were manufactured using a blend of whole wheat flour and refined wheat flour (51:49), replacing the concentration of refined wheat flour by BRF at 0 (C0), 5 (C1), and 10% (C2). BRF presented 40.16 g × 100 g−1 of total dietary fiber, 181.74 mg × 100 g−1 of chlorogenic acid, 6.19 g × 100 g−1 of total fructooligosaccharides (FOS), and in vitro prebiotic activity. The cookies C1 and C2 exhibited 2.2 and 4.94% (on a dry basis) of BRF, respectively, with similar (p > .05) physicochemical and technological properties, except for hardness of C1 (24.83 N), which was higher (p < .05) than C0 and C2. BRF significantly increased (p < .05) FOS in cookies from 42.38 (C0) to 366.68 mg × 100 g−1 (C2). Cookies with 4.94% BRF had a positive effect (p < .05) on the prebiotic activity. Burdock roots may be an effective alternative to provide prebiotic oligosaccharides to bakery products for consumers who search for functional foods with health benefits. •Burdock root flour have high dietary fiber, oligosaccharides, and phenolic compounds.•Burdock root flour (BRF) had stimulatory effect in B. bifidum in vitro fermentation.•Cookies with BRF had similar (p > .05) technological properties to control cookies.•Use of BRF in cookies increased (p < .05) their oligosaccharide content.•Cookies with 4.94% BRF were higher (p < .05) in probiotic than cookies with 0 and 2.2% BRF.
ISSN:0023-6438
1096-1127
DOI:10.1016/j.lwt.2017.12.059