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

Abstract

SummaryAstragalus membranaceus, as a medicinal and edible product, contains a variety of active ingredients. The cranberry powder is rich in polyphenol, dietary fibre, vitamins and mineral. In this study, biscuits were prepared by enrichment with Astragalus membranaceus and cranberry powder. The basic nutrients, physicochemical indexes, odour characteristics, antioxidant properties and shelf life prediction of the Astragalus membranaceus–cranberry biscuits (AMCB) were evaluated and compared with commercial biscuits. Overall, the biscuits with the addition of Astragalus membranaceus and cranberry had low water content and high protein content of 8.3 g/100 g. The antioxidant properties of AMCB were analysed by DPPH radical scavenging activity and hydroxyl radical scavenging activity, and the results demonstrated that AMCB possessed higher antioxidant activity than cranberry biscuits (CRB) and control biscuits (CB). The water content and peroxide value index were used to predict the shelf life by accelerated test. According to the Arrhenius method, the shelf life of AMCB was about 112 days. The results showed that the addition of 23% Astragalus membranaceus and cranberry powder led to improved nutritional value, antioxidant properties and sensory characteristics of the biscuits.