Qualitative properties of cookies enriched with berries pomace

Detalhes bibliográficos
Autor(a) principal: TARASEVIČIENĖ,Živilė
Data de Publicação: 2021
Outros Autores: ČECHOVIČIENĖ,Indrė, JUKNIŪTĖ,Kotryna, ŠLEPETIENĖ,Alvyra, PAULAUSKIENĖ,Aurelija
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=S0101-20612021000200474
Resumo: Abstract The purpose of this study was to investigate the qualitative properties of cookies with the addition of raspberry, red currants and strawberry pomace flour. Cookies were prepared by substitution of wheat flour with berry pomace flour (10%, 15% and 20%) and evaluated in terms of their proximate composition, physical characteristics, and functional and sensory properties. Berry pomace-supplemented cookies had significantly higher dietary fibre content and different fibre fractions NDF (neutral detergent fibre), ADF (acid detergent fibre), MADF (insoluble fibre fraction of modified acid detergent solution) as well as WSCs (water soluble carbohydrates) content. Correlation analysis results showed that cookie hardness was significantly correlated with dietary fibre content. The raspberry, red currant and strawberry flours contained 49.88%, 33.13% and 24.25% of dietary fibre, respectively. The colour of the cookies was measured using a Color Flex spectrophotometer. The average L*, a*, and b* values ranged from 37.35 to 68.29, from 7.08 to 13.18, and from 20.12 to 34.73, respectively.
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spelling Qualitative properties of cookies enriched with berries pomaceby-productfunctional ingredientcookiesfiberpomaceAbstract The purpose of this study was to investigate the qualitative properties of cookies with the addition of raspberry, red currants and strawberry pomace flour. Cookies were prepared by substitution of wheat flour with berry pomace flour (10%, 15% and 20%) and evaluated in terms of their proximate composition, physical characteristics, and functional and sensory properties. Berry pomace-supplemented cookies had significantly higher dietary fibre content and different fibre fractions NDF (neutral detergent fibre), ADF (acid detergent fibre), MADF (insoluble fibre fraction of modified acid detergent solution) as well as WSCs (water soluble carbohydrates) content. Correlation analysis results showed that cookie hardness was significantly correlated with dietary fibre content. The raspberry, red currant and strawberry flours contained 49.88%, 33.13% and 24.25% of dietary fibre, respectively. The colour of the cookies was measured using a Color Flex spectrophotometer. The average L*, a*, and b* values ranged from 37.35 to 68.29, from 7.08 to 13.18, and from 20.12 to 34.73, respectively.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200474Food Science and Technology v.41 n.2 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.02120info:eu-repo/semantics/openAccessTARASEVIČIENĖ,ŽivilėČECHOVIČIENĖ,IndrėJUKNIŪTĖ,KotrynaŠLEPETIENĖ,AlvyraPAULAUSKIENĖ,Aurelijaeng2021-04-05T00:00:00Zoai:scielo:S0101-20612021000200474Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-04-05T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Qualitative properties of cookies enriched with berries pomace
title Qualitative properties of cookies enriched with berries pomace
spellingShingle Qualitative properties of cookies enriched with berries pomace
TARASEVIČIENĖ,Živilė
by-product
functional ingredient
cookies
fiber
pomace
title_short Qualitative properties of cookies enriched with berries pomace
title_full Qualitative properties of cookies enriched with berries pomace
title_fullStr Qualitative properties of cookies enriched with berries pomace
title_full_unstemmed Qualitative properties of cookies enriched with berries pomace
title_sort Qualitative properties of cookies enriched with berries pomace
author TARASEVIČIENĖ,Živilė
author_facet TARASEVIČIENĖ,Živilė
ČECHOVIČIENĖ,Indrė
JUKNIŪTĖ,Kotryna
ŠLEPETIENĖ,Alvyra
PAULAUSKIENĖ,Aurelija
author_role author
author2 ČECHOVIČIENĖ,Indrė
JUKNIŪTĖ,Kotryna
ŠLEPETIENĖ,Alvyra
PAULAUSKIENĖ,Aurelija
author2_role author
author
author
author
dc.contributor.author.fl_str_mv TARASEVIČIENĖ,Živilė
ČECHOVIČIENĖ,Indrė
JUKNIŪTĖ,Kotryna
ŠLEPETIENĖ,Alvyra
PAULAUSKIENĖ,Aurelija
dc.subject.por.fl_str_mv by-product
functional ingredient
cookies
fiber
pomace
topic by-product
functional ingredient
cookies
fiber
pomace
description Abstract The purpose of this study was to investigate the qualitative properties of cookies with the addition of raspberry, red currants and strawberry pomace flour. Cookies were prepared by substitution of wheat flour with berry pomace flour (10%, 15% and 20%) and evaluated in terms of their proximate composition, physical characteristics, and functional and sensory properties. Berry pomace-supplemented cookies had significantly higher dietary fibre content and different fibre fractions NDF (neutral detergent fibre), ADF (acid detergent fibre), MADF (insoluble fibre fraction of modified acid detergent solution) as well as WSCs (water soluble carbohydrates) content. Correlation analysis results showed that cookie hardness was significantly correlated with dietary fibre content. The raspberry, red currant and strawberry flours contained 49.88%, 33.13% and 24.25% of dietary fibre, respectively. The colour of the cookies was measured using a Color Flex spectrophotometer. The average L*, a*, and b* values ranged from 37.35 to 68.29, from 7.08 to 13.18, and from 20.12 to 34.73, respectively.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
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=S0101-20612021000200474
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000200474
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.02120
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.41 n.2 2021
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
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