Valorization of roasted longan stone in production of functional biscuits with high antioxidant activity and dietary fiber

BÖLEK, Sibel

doi:10.1590/fst.69820

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Food Science and Technology

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Original Article • Food Sci. Technol (Campinas) 42 • 2022 • https://doi.org/10.1590/fst.69820 copy

Valorization of roasted longan stone in production of functional biscuits with high antioxidant activity and dietary fiber

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Being waste products of the food industry, longan stones can be a promising functional food ingredient owing to their high fiber content, nutrients and antioxidative properties. Biscuits were enriched with roasted and unroasted longan stone powder. The longan stones were roasted at 170 °C for 5, 15, and 25 min by using a fluidized bed roaster. Longan stone powders were incorporated in wheat flours at different concentrations. Biscuits were obtained with higher fiber content (5.72 ± 0.03%) and lower fat content (12.50 ± 0.02%) compared to the control biscuits. Antioxidant activity (51.18 ± 0.02% inhibition) and total phenolic contents (394.61 ± 0.63 mg GAE/100 g) of the biscuits increased significantly as the roasting degree of added longan stone powder increased (p≤0.05). Biscuits enriched with longan stone powder roasted during 15 minutes took higher sensory scores than control biscuits and biscuits enriched with unroasted longan stone powder. The roasting process increased the acceptability of addition longan stone powder.

Keywords:
longan stone; roasting; fiber; antioxidant activity; sensory

	Unroasted	Roasted	Roasted	Roasted
	Unroasted	(170 °C, 5 min)	(170 °C, 15 min)	(170 °C, 25 min)
Moisture (g.100g^-1) (dwb)	4.32 ± 0.04^a	3.35 ± 0.02^b	2.54 ± 0.01^c	1.90 ± 0.03^d
Total protein (g.100g^-1) (dwb)	5.48 ± 0.07^a	5.33 ± 0.01^a	5.17 ± 0.04^a	5.10 ± 0.02^a
Crude fiber (g.100g^-1) (dwb)	6.10 ± 0.05^a	6.02 ± 0.03^a	5.93 ± 0.03^a	5.88 ± 0.04^a
Fat (g.100g^-1) (dwb)	2.42 ± 0.07^a	2.47 ± 0.02^a	2.52 ± 0.05^a	2.56 ± 0.04^a
Ash (g.100g^-1) (dwb)	1.11 ± 0.01^a	1.10 ± 0.03^a	1.08 ± 0.02^a	1.06 ± 0.01^a
Total Phenolic
Content (mg GAE/g.100g^-1) (dwb)	6058.06 ± 0.18^a	6212 ± 0.13^b	6352 ± 0.16^c	6240 ± 0.12^b
Antioxidant activity (Inhibition %)	52 ± 0.02^a	61± 0.02^b	73 ± 0.02^c	66 ± 0.02^b

Substitution ratio/roasting time	Moisture Content (g.100g^-1) (dwb)	Total Protein (g.100g^-1) (dwb)	Crude Fiber (%) (g.100g^-1) (dwb)	Fat (g.100g^-1) (dwb)	Ash (g.100g^-1) (dwb)	Total Phenolic Content (mg GAE/g.100g^-1) (dwb)	Antioxidant Activity Inhibition (g.100g^-1) (dwb)
T₀	2.48 ± 0.04^d	10.20 ± 0.02^d	0.91 ± 0.01^d	20.66 ± 0.02^a	1.98 ± 0.01^a	155.06 ± 0.41^j	5.80 ± 0.01ⁱ
T_5,0	3.50 ± 0.02^c	11.16 ± 0.01^c	3.30 ± 0.03^c	16.72 ± 0.01^b	1.92 ± 0.01^a	192.22 ± 0.72ⁱ	18.85 ± 0.02^h
T_5,5	3.30 ± 0.02^c,d	11.12 ± 0.01^c	3.28 ± 0.03^c	16.85 ± 0.02^b	1.90 ± 0.01^a	205.81 ± 0.24^h	22.32 ± 0.02^g
T_5,15	3.22 ± 0.03^c,d	11.08 ± 0.02^c	3.25 ± 0.01^c	17.02 ± 0.01^b	1.87 ± 0.01^a	224.22 ± 0.62^g	27.18 ± 0.01^f
T_5,25	3.18 ± 0.01^c,d	11.03 ± 0.04^c	3.22 ± 0.02^c	17.25 ± 0.01^b	1.90 ± 0.01^a	230.71 ± 0.34^g	31.84 ± 0.01^e,f
T_10,0	3.94 ± 0.01^b	12.32 ± 0.04^b	4.46 ± 0.03^b	14.23 ± 0.01^c	1.90 ± 0.01^a	264.42 ± 0.82^f	30.42 ± 0.03^e
T_10,5	3.62 ± 0.01^b,c	12.30 ± 0.01^b	4.43 ± 0.03^b	14.36 ± 0.03^c	1.88 ± 0.01^a	283.50 ± 0.52^e	34.65 ± 0.02^d
T_10,15	3.50 ± 0.03^b,c	12.28 ± 0.01^b	4.41 ± 0.03^b	14.53 ± 0.01^c	1.86 ± 0.01^a	316.36 ± 0.65^d	40.37 ± 0.02^c
T_10,25	3.36 ± 0.02^b,c	12.25 ± 0.02^b	4.38 ± 0.03^b	14.76 ± 0.02^c	1.85 ± 0.01^a	320.23 ± 0.67^d	41.81 ± 0.04^c
T_15,0	4.38 ± 0.03^a	13.38 ± 0.01^a	5.72 ± 0.03^a	12.50 ± 0.02^d	1.88 ± 0.01^a	335.81 ± 0.32^c	42.36 ± 0.02^c
T_15,5	4.26 ± 0.04^a,b	13.35 ± 0.02^a	5.69 ± 0.03^a	12.65 ± 0.01^d	1.86 ± 0.01^a	372.81 ± 0.22^b	46.32 ± 0.03^b
T_15,15	4.18 ± 0.03^a,b	13.34 ± 0.01^a	5.67 ± 0.03^a	12.82 ± 0.03^d	1.84 ± 0.01^a	394.61 ± 0.63^a	51.18 ± 0.02^a
T_15,25	4.08 ± 0.01^a,b	13.01 ± 0.03^a	5.65 ± 0.03^a	13.05 ± 0.01^d	1.83 ± 0.01^a	378.22 ± 0.42^a	50.65 ± 0.01^a

Substitution ratio/roasting time		a*	b*	Hardness (N)	Fracturability (N)
T₀	66.01 ± 0.91^a	12.10 ± 0.01^b	32.31 ± 0.06^a	6.76 ± 0.02^e,f	5.56 ± 0.02^h
T_5,0	60.22 ± 0.62^b	13.05 ± 0.02^a	30.25 ± 0.03^b	7.26 ± 0.03^c	7.82 ± 0.03^c,d
T_5,5	56.81 ± 0.42^c	13.09 ± 0.02^a	29.98 ± 0.05^b	7.06 ± 0.01^d	6.94 ± 0.01^e
T_5,15	54.22 ± 0.82^d	14.20 ± 0.03^a	28.54 ± 0.05^bc	6.94 ± 0.03^d,e	6.52 ± 0.02^e,f
T_5,25	51.41 ± 0.71^e	14.22 ± 0.01^a	27.32 ± 0.04^c	6.77 ± 0.02^e	6.40 ± 0.04^g
T_10,0	53.52 ± 0.43^d,e	14.18 ± 0.01^a	24.58 ± 0.03^d	7.35 ± 0.04^b	8.52 ± 0.03^b,c
T_10,5	50.81 ± 0.12^f	14.19 ± 0.02^a	23.65 ± 0.02^d	7.16 ± 0.02^c	7.60 ± 0.01^d
T_10,15	46.71 ± 0.32^g	14.20 ± 0.01^a	22.48 ± 0.06^d,e	7.04 ± 0.03^d	7.25 ± 0.01^d,e
T_10,25	44.23 ± 0.42^h	14.21 ± 0.03^a	21.37 ± 0.03^e	6.86 ± 0.02^e	7.07 ± 0.02^e
T_15,0	45.33 ± 0.32^g,h	14.20 ± 0.02^a	17.68 ± 0.04^e,f	7.55 ± 0.01^a	9.64 ± 0.01^a
T_15,5	41.81 ± 0.52^j	14.22 ± 0.02^a	16.65 ± 0.03^g	7.35 ± 0.02^b	8.72 ± 0.03^b
T_15,15	38.61 ± 0.63^k	14.23 ± 0.03^a	15.22 ± 0.05^g	7.18 ± 0.01^c	8.34 ± 0.01^c
T_15,25	33.22 ± 0.42^l	14.25 ± 0.02^a	14.46 ± 0.04^g,h	7.06 ± 0.01^d	8.21 ± 0.03^d

Substitution ratio/roasting time	Appearance	Odor	Texture	Flavor	Overall impression
T₀	4.02 ± 0.26^c,d	4.10 ± 0.12^b,c	4.05 ± 0.08^c,d	4.00 ± 0.06^b	4.10 ± 0.11^c,d
T_5,0	3.02 ± 0.15^e,f	3.14 ± 0.22^d	3.07 ± 0.09^e,f	2.96 ± 0.05^d	3.20 ± 0.15^e,f
T_5,5	4.15 ± 0.21^c	4.20 ± 0.18^b	4.20 ± 0.07^c	4.10 ± 0.07^b	4.25 ± 0.22^c
T_5,15	4.42 ± 0.17^b	4.55± 0.16^a,b	4.38 ± 0.06^b	4.50 ± 0.05^a,b	4.55 ± 0.18^b
T_5,25	3.35 ± 0.21^e	3.42 ± 0.15^d	3.32 ± 0.06^e	3.70 ± 0.08^c	3.65 ± 0.16^e
T_10,0	2.50 ± 0.01^g	2.55 ± 0.14^e,f	2.58 ± 0.07^g	2.65 ± 0.09^d,e	2.60 ± 0.15^g
T_10,5	4.25 ± 0.15^c	4.40 ± 21^b	4.27 ± 0.08^c	4.05 ± 0.05^b	4.15 ± 0.16^c
T_10,15	4.82± 0.21^a	4.86 ± 0.19^a	4.75 ± 0.07^a	4.90 ± 0.06^a	4.90 ± 0.18^a
T_10,25	3.05 ± 0.12^e,f	3.10 ± 0.23^d,e	3.08 ± 0.09^e,f	3.20 ± 0.04^d	3.15 ± 0.20^e,f
T_15,0	2.05 ± 0.12^h	2.18 ± 0.14^f	2.12 ± 0.06^h	2.10 ±0.06^e	2.15 ± 0.19^h
T_15,5	3.80 ± 0.09^d	3.85 ± 0.16^c	3.83 ± 0.04^d	3.87 ± 0.03^b,c	3.89 ± 0.16^d
T_15,15	4.06 ± 0.15^c,d	4.14 ± 0.20^b	4.12 ± 0.08^c,d	4.14 ± 0.08^b	4.17 ± 0.20^c,d
T_15,25	2.60 ± 0.21^g	2.74 ± 0.09^e	2.55 ± 0.03^g	2.24 ± 0.02^e	2.36 ± 0.18^g

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[1] *Corresponding author: sibel.bolek@sbu.edu.tr