Development and characterization of cracker fillings with natural antioxidants
Masutti, María Florencia | Patrignani, Mariela | Conforti, Paula Andrea
The addition of herbs to cracker fillings was evaluated. Oregano and basil showed a high content of phenolic compounds and a high antioxidant capacity, so these herbs were used in the fillings. All the products developed presented a desirable low water activity (< 0.75), but the addition of oregano or basil significantly decreased the luminosity of the products and increased their adhesiveness. Nevertheless, the addition of herbs positively increased the proportion of bioaccessible antioxidant compounds in the filling matrix. The highest bioaccessible antioxidant content was found in oregano fillings (10.80 ± 0.2; 15.80 ± 0.5 and 14.00 ± 0.10 µmol Trolox/g by DPPH, ABTS and FRAP assays respectively). Besides, sensory analysis showed that the oregano fillings developed in the present work presented excellent sensory characteristics and a high purchase intention. The results revealed that a well-accepted healthy filling with a high antioxidant capacity can be developed by the addition of herbs.
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