期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2019
卷号：43
期号：1
页码：1-15
出版社：Galati University Press
摘要：The increasing use of high-quality cassava flour (HQCF) for the baking of food
products makes it imperative to improve its antioxidant and pasting attributes.
Therefore, the phenolics composition, antioxidant and pasting properties of HQCF
substituted with 10% and 20% Brachystegia eurycoma seed flour (BSF) were
evaluated in this study. The HPLC-DAD profile of the phenolics revealed that
chlorogenic acid, caffeic acid, rutin and quercetin levels in the blends increased
significantly (p<0.05) as the proportion of BSF increased. DPPH* (2,2-Diphenyl2-picrylhydrazyl
radical) and ABTS*+
[2,2-azinobis (3-ethyl-benzothiazoline-6-
sulfonic acid) radical cation] scavenging activities, and Fe2+ chelating capacity of
the blends increased significantly (p<0.05) with increasing proportion of BSF. As
the proportion of BSF in the blends increased, the amylose content reduced; this
fact was accompanied with an increase of the trough, final and set-back
viscosities, and a decrease of the peak and breakdown viscosities of the blends.
Therefore, the substitution with BSF enhanced the antioxidant and pasting
properties of HQCF.
