Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300644 |
Resumo: | Abstract The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to develop fibre enriched cookies. A central composite design was used to optimize the cookie formulation maximizing antioxidant and total polyphenol content varying fibre content (3-9 g/100 g), baking temperature (160-180 °C) and dough thickness (0.5-1.0 cm). Antioxidant capacity and total polyphenol content showed both a similar behaviour, increasing when fibre content increases. The increasing of dough thickness and baking temperature decreases the antioxidant capacity and total polyphenol content. Cookie with 9% fibre, 180 °C baking temperature and 0.50 cm dough thickness and cookie with 9% of fibre, 170°C baking temperature and 0.75 cm dough thickness showed maximum antioxidant capacity and polyphenol content with no significant differences between them; both cookies can be labelled using a fibre claim. |
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Food Science and Technology (Campinas) |
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Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacityantioxidant fibreindustry wasteblueberry pomaceresponse surface methodologyfunctional foodAbstract The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to develop fibre enriched cookies. A central composite design was used to optimize the cookie formulation maximizing antioxidant and total polyphenol content varying fibre content (3-9 g/100 g), baking temperature (160-180 °C) and dough thickness (0.5-1.0 cm). Antioxidant capacity and total polyphenol content showed both a similar behaviour, increasing when fibre content increases. The increasing of dough thickness and baking temperature decreases the antioxidant capacity and total polyphenol content. Cookie with 9% fibre, 180 °C baking temperature and 0.50 cm dough thickness and cookie with 9% of fibre, 170°C baking temperature and 0.75 cm dough thickness showed maximum antioxidant capacity and polyphenol content with no significant differences between them; both cookies can be labelled using a fibre claim.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-09-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300644Food Science and Technology v.39 n.3 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.00318info:eu-repo/semantics/openAccessTAGLIANI,CamilaPEREZ,ClaudiaCURUTCHET,AnaARCIA,PatriciaCOZZANO,Soniaeng2019-09-20T00:00:00Zoai:scielo:S0101-20612019000300644Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-09-20T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity |
title |
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity |
spellingShingle |
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity TAGLIANI,Camila antioxidant fibre industry waste blueberry pomace response surface methodology functional food |
title_short |
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity |
title_full |
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity |
title_fullStr |
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity |
title_full_unstemmed |
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity |
title_sort |
Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity |
author |
TAGLIANI,Camila |
author_facet |
TAGLIANI,Camila PEREZ,Claudia CURUTCHET,Ana ARCIA,Patricia COZZANO,Sonia |
author_role |
author |
author2 |
PEREZ,Claudia CURUTCHET,Ana ARCIA,Patricia COZZANO,Sonia |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
TAGLIANI,Camila PEREZ,Claudia CURUTCHET,Ana ARCIA,Patricia COZZANO,Sonia |
dc.subject.por.fl_str_mv |
antioxidant fibre industry waste blueberry pomace response surface methodology functional food |
topic |
antioxidant fibre industry waste blueberry pomace response surface methodology functional food |
description |
Abstract The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to develop fibre enriched cookies. A central composite design was used to optimize the cookie formulation maximizing antioxidant and total polyphenol content varying fibre content (3-9 g/100 g), baking temperature (160-180 °C) and dough thickness (0.5-1.0 cm). Antioxidant capacity and total polyphenol content showed both a similar behaviour, increasing when fibre content increases. The increasing of dough thickness and baking temperature decreases the antioxidant capacity and total polyphenol content. Cookie with 9% fibre, 180 °C baking temperature and 0.50 cm dough thickness and cookie with 9% of fibre, 170°C baking temperature and 0.75 cm dough thickness showed maximum antioxidant capacity and polyphenol content with no significant differences between them; both cookies can be labelled using a fibre claim. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-09-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300644 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300644 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.00318 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.3 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126325132361728 |