摘要
通过加入葡萄皮粉来制作一种新型蛋糕。不同加入量的葡萄皮粉会对蛋糕的比容和质构特性带来一定影响;但加入葡萄皮粉后,蛋糕中的白藜芦醇、原花青素和黄酮含量明显增加。通过加入适量(加入量≤25%)的葡萄皮粉,可以在有效的增加蛋糕的营养成分的同时具有较好的口感。
A kind of cake was produced by using grape skin powder as material. Specific volume of cake was in- fluenced by adding of grape skin powder, and also the texture property. The contents of resveratrol, procyanidins and flavonoids had significant incensement when the grape skin powder was added. It was showed that grape skin powder could increase cake＇s nutrition with a good taste, when the addition amount was lower than 25%.
出处
《食品与发酵科技》
CAS
2017年第1期53-55,104,共4页
Food and Fermentation Science & Technology
基金
四川旅游学院大学生科研项目(2016XKZ09)
关键词
葡萄皮粉
白藜芦醇
原花青素
黄酮
质构
蛋糕
grape skin powder
resveratrol
proeyanidins
flavonoids
texture property
cake
