Effects of Osmanthus fragrans and Sophora japonica flower powders addition on hazardous compound formation, quality characteristics, and starch digestion in baked biscuits
Year: 2026
Type: article
Abstract: This study examined the impact of seven flower powders, including rose, peony, gardenia, chrysanthemum, honeysuckle, Osmanthus fragrans , and Sophora japonica flowers at 3% ( w /w) on hazardous compound formation in baked biscuits. Among them, Osmanthus fragrans most strongly inhibited the formation of 5-hydroxymethylfurfural, acrylamide, and advanced glycation end products, followed by Sophora japonica . At addition levels of 1%–5%, both Osmanthus fragrans and Sophora japonica flower powders deepened biscuits color, reduced hardness, crispness, and chewiness, increased moisture content and water-holding capacity, and introduced a more porous microstructure. All formulations were sensorily acceptable. Digestibility tests showed that these two flower powders induced a shift from rapidly digestible to slowly digestible starch, accompanied by significant inhibition of α-amylase and α-glucosidase activities. This study provides theoretical and technical support for using edible flowers to enhance the safety, quality, and health-related properties of biscuits. • Osmanthus flowers most effectively inhibited AA, 5-HMF and AGEs in biscuits. • Flower powders improved biscuit texture, created porous structure and enhanced hydration. • Flower powders reduced rapidly digestible starch and increased slowly digestible starch. • Osmanthus flower biscuit extracts inhibited α-amylase and α-glucosidase. • Edible flowers offer a dual-function strategy for safer, healthier bakery products.
Source: Food Chemistry X
Authors: Yueliang Zhao, Xiangru Zhao, Daming Fan, Mingfu Wang, Hui Wang
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,330
Award: G2058305127
OpenAlex ID: W7155601812