Effects of lotus seedpod oligomeric procyanidins on the inhibition of AGEs formation and sensory quality of tough biscuits

• DOI: 10.3389/fnut.2022.1031550
• Publication Date: 2022-10-06T13:23:37Z
• Authors: Ziting Chen; Jiangying Tan; Jiabin Qin; Nianjie Feng; Qianting Liu; Chan Zhang; Qian Wu
• Keywords: tough biscuit; 0301 basic medicine; 2. Zero hunger; Nutrition. Foods and food supply; advanced glycation end products; lotus seedpod oligomeric procyanidins; inhibition; 3. Good health; 03 medical and health sciences; TX341-641; sensory quality; Nutrition

The advanced glycation end products (AGEs) are formed in baked through the Maillard reaction (MR), which thought to be a contributing factor chronic diseases such as heart and diabetes. Lotus seedpod oligomeric procyanidins (LSOPC) natural antioxidants that have been added tough biscuit create functional foods may lower risk of diseases. effect LSOPC on AGEs formation sensory quality were examined this study. With addition LSOPC, scavenging rate antioxidant capacity LSOPC-added biscuits dramatically improved. chromatic aberration (ΔE) value containing increased significantly. Higher other hand, could effectively substantially reduced moisture content, water activity, pH toughen biscuits. These findings imply using additive not only lowers generation AGEs, but also improves biscuit.