Effects of ginseng powder on chemical composition, antioxidant and sensory properties of biscuits  

作　　者：Amabo Joel Mofor Aba Richard Ejoh Thierry Noumo-Ngangmou 

机构地区：[1]Department of Nutrition,Food and Bioresource Technology,College of Technology(Coltech),University of Bamenda,Bambili P.O Box.39,Cameroon

出　　处：《Food and Health》2023年第1期1-5,共5页食品和健康（英文）

摘　　要：This work aimed to evaluate the quality of biscuits incorporated with ginseng powder.This powder was incorporated into wheat flour at levels ranging from 0 to 4%and used in the production of biscuits.The biscuits were analysed for proximate composition,sensory attributes,phytochemical content,and antioxidant properties.Results revealed that the moisture and fat contents of the biscuits significantly decreased with the incorporation of ginseng powder.Conversely,protein(3.15 to 4.55 g/100 g DM),carbohydrate(27.80 to 31.10 g/100 g DM)and fiber contents(6.21 to 13.74 g/100 g DM)significantly increased with incorporation.The total polyphenols,saponins,and total flavonoid contents increased from 1.67 to 1.99 mgGAE/100 g DM,0 to 0.69 mg,and 0.87 to 1.83 QE/100g DM respectively.Ginseng powder also significantly increased the DPPH scavenging activity,from 42.05%to 52.62%,and FRAP value from 2.25 to 7.71μgGAE/g with increased incorporation.However,the sensory attributes of the biscuits were not affected by the incorporation of ginseng.Ginseng powder can therefore be incorporated in wheat flour at up to 4%level for biscuits production as a functional food for the promotion of human health.

关 键 词：ginseng powder BISCUITS PHYTOCHEMICALS sensory evaluation antioxidant activity 

分 类 号：R28[医药卫生—中药学]