Pereira APA, Clerici MTPS, Schmiele M, Pastore GM. Blackberries (
Rubus sp.) and
whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties.
J Food Sci Technol 2019;
56:1445-1453. [PMID:
30956324 DOI:
10.1007/s13197-019-03628-6]
[Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/27/2019] [Accepted: 01/31/2019] [Indexed: 11/26/2022]
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.
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