Use of burdock root flour as a prebiotic ingredient in cookies. (April 2018)

• Record Type: Journal Article
• 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
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 90(2018)
• Page Start: 540
• Page End: 546
• Publication Date: 2018-04
• Subjects: Healthiness -- Prebiotic fiber -- Fructans -- Bifidogenic activity; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2017.12.059
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: 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. Highlights: 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.