Feruloyl oligosaccharides (FOs) have been generally proved to have bioactivities such as antioxidation, anti-glycosylation and regulating intestinal bacteria. However, FOs has larger negative effects on consumers' preference such as dough quality, the taste and flavor of dough products. In this paper, FOs were included in β-hydroxypropyl cyclodextrin to study the effects of feruloyl oligosaccharide-β-hydroxypropyl cyclodextrin (FOs-HP-β-CD) on the dough quality and taste, flavor, anti-glycation and anti-oxidation of biscuits. The results showed that the dough quality and the taste and flavor of biscuit with FOs-HP-β-CD were significantly improved than free-FOs. At the same time, the anti-glycation and antioxidant activities of FOs-HP-β-CD were not significantly different from free-FOs. By cyclodextrin inclusion, therefore, the dough products' adverse impact which the consumer's preferences caused of FOs significantly reduced, meanwhile the antioxidant and anti-glycosylation activity was retained. It provided a theoretical basis for the development the dough products with both consumer's preferences and nutritional characteristics.
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