JOURNAL ARTICLE

Preparation of Astragalus membranaceus–cranberry biscuits and the evaluation of physicochemical properties and antioxidant activity.

  • Published In: International Journal of Food Science & Technology, 2024, v. 59, n. 5. P. 3134 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Wei, Fangyuan; Wang, Hongyue; Li, Xin; Cao, Jiaqing; Zhang, Xiangrong 3 of 3

Abstract

This article focuses on the development and evaluation of biscuits enriched with Astragalus membranaceus, a traditional Chinese medicinal herb, and cranberry powder. The study assessed the nutritional composition, texture, odor characteristics via electronic nose analysis, antioxidant properties, and shelf life of these Astragalus membranaceus–cranberry biscuits (AMCB) compared to commercial biscuits. Results showed that AMCB had low moisture, high protein content (8.3 g/100 g), comparable texture to commercial products, enhanced antioxidant activity against DPPH and hydroxyl radicals, and a predicted shelf life of approximately 112 days at 25°C. The findings suggest that incorporating Astragalus membranaceus and cranberry powder improves the nutritional and functional qualities of biscuits, offering potential for functional food development.

Additional Information

  • Source:International Journal of Food Science & Technology. 2024/05, Vol. 59, Issue 5, p3134
  • Document Type:Article
  • Subject Area:Nutrition and Dietetics
  • Publication Date:2024
  • ISSN:0950-5423
  • DOI:10.1111/ijfs.17057
  • Accession Number:176607812
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