Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes
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- Yoko Tsurunaga
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
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- Shiori Arima
- Faculty of Human Science, Shimane University, Shimane 690-8504, Japan
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- Sae Kumagai
- Graduate School of Human and Social Sciences, Shimane University, Shimane 690-8504, Japan
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- Eishin Morita
- Department of Dermatology, Faculty of Medicine, Shimane University, Izumo 693-8501, Japan
書誌事項
- 公開日
- 2023-07-17
- 資源種別
- journal article
- 権利情報
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- https://creativecommons.org/licenses/by/4.0/
- DOI
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- 10.3390/foods12142722
- 公開者
- MDPI AG
説明
<jats:p>The present study aimed to investigate the effect of the addition of tannins from unutilized resources on wheat allergen reduction, antioxidant properties, and quality by substituting 3%, 5%, and 10% of the flour with chestnut inner skin (CIS) and young persimmon fruit (YPF) powders to produce cookies. The enzyme-linked immunosorbent assay and Western blotting showed significantly lower wheat allergen content in CIS- or YPF-substituted cookies than in control cookies, and this effect was pronounced for CIS-substituted cookies. In addition, the tannin content and antioxidant properties of the CIS- or YPF-substituted cookies were markedly higher than those of the control cookies. Quality analysis of the CIS- and YPF-substituted cookies showed that the specific volume and spread factor, which are quality indicators for cookies, were slightly lower in the CIS- and YPF-substituted cookies than in the control cookies. Compared to the control, CIS substitution did not affect the breaking stress and total energy values of the cookies; however, YPF substitution at 10% increased these values. Color was also affected by the addition of CIS and YPF. The results suggest that the addition of CIS and YPF can reduce wheat allergens in cookies and improve tannin content and antioxidant properties.</jats:p>
収録刊行物
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- Foods
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Foods 12 (14), 2722-, 2023-07-17
MDPI AG
- Tweet
キーワード
詳細情報 詳細情報について
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- CRID
- 1360021391877369344
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- ISSN
- 23048158
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- 資料種別
- journal article
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- データソース種別
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- Crossref
- KAKEN
- OpenAIRE
