Changes of Functional Components in Edible Flowers Used for Baked Confectionery

エディブルフラワーを焼き菓子に使用した場合の機能性成分の変化

Changes of Functional Components in Edible Flowers Used for Baked Confectionery

This study revealed that when edible flowers are used in baked confectionery, the amount of functional ingredients changes. The amount of polyphenols was higher in the rose family, Rosaceae, and was also found to be higher in red petals than in non-red petals. Anthocyanin content was higher in red petals than in non-red petals. The content of functional ingredients varies depending on the type and color of the edible flower, and it is thought that the content is particularly greatly influenced by whether the petals are red or non-red.
Key words：edible flower, polyphenol, anthocyanin

Creators SUGIYAMA Yuina

Creators OHNO Masahiro

[EISSN]2189-4825