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


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2019-03

AUTHORS

Ana Paula Aparecida Pereira, Maria Teresa Pedrosa Silva Clerici, Marcio Schmiele, Glaucia Maria Pastore

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. More... »

PAGES

1445-1453

References to SciGraph publications

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s13197-019-03628-6

DOI

http://dx.doi.org/10.1007/s13197-019-03628-6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1112158876

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/30956324


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