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Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties

Author:
Pereira, Ana Paula Aparecida, Clerici, Maria Teresa Pedrosa Silva, Schmiele, Marcio, Pastore, Glaucia Maria
Source:
Journal of food science and technology 2019 v.56 no.3 pp. 1445-1453
ISSN:
0022-1155
Subject:
Rubus, anthocyanins, blackberries, color, cookies, ingredients, model validation, phenolic compounds, wheat flour, whole grain foods
Abstract:
This study evaluated the technological and functional performance of whole grain wheat flour (WGWF), blackberry flour (BF), and blackberry pieces (BP) in cookies, using a Central Rotatable Composite Design (R² > 0.75, and p < 0.10 for model validation). Similar color and fracturability behavior was observed for all cookies with BF and BP, however the phenolic compounds (TPC) and anthocyanins (TAC) levels increased with increasing BF and BP. The formulation selected in the desirability function, containing 7.94% and 4.72% BP and BF, respectively, presented 1553.79 mg GAE/100 g TPC, 63.90 mg CGE/kg TAC. The WGWF and BF can be alternative ingredients to improve color and provide health benefits of cookies.
Agid:
6332505