Artículo
Gluten-free cookies added with fibre and bioactive compounds from blackcurrant residue
Gagneten, Maite
; Archaina, Diego Alberto
; Salas, María Paula; Leiva, Graciela Edith; Salvatori, Daniela Marisol
; Schebor, Carolina Claudia
Fecha de publicación:
09/2020
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
A blackcurrant by-product of juice production was dehydrated and added to a gluten-free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds content: total phenolics (TPC) = 37.5 ± 0.9 mg GAE per g d.b., total monomeric anthocyanins = 18.0 ± 0.4 mg cyanidin-3-glucoside per g d.b., antioxidant activity (AA) = 22.1 ± 0.3 mg GAE per g d.b. and total dietary fibre (TDF) = 32.3 ± 0.4% d.b. The cookie formulation was added with 3.75% blackcurrant powder without causing severe organoleptic changes. The cookies presented 62% and 70% increase of TPC and AA, respectively. The in vitro digestion showed that a relevant level of AA could reach the large intestine. Also, the TDF increased 2.5 times, reaching a final content that would enable the use of the claim 'source of dietary fibre' in the labelling according to the Codex Alimentarius. The obtained cookies showed a high level of acceptance among coeliac and non-coeliac consumers in the sensory analysis.
Palabras clave:
ANTIOXIDANT ACTIVITY
,
BLACKCURRANT
,
COOKIES
,
DIETARY FIBRE
,
GLUTEN FREE
,
POLYPHENOLS
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(ITAPROQ)
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos de INSTITUTO DE TECNOLOGIA DE ALIMENTOS Y PROCESOS QUIMICOS
Articulos(PROBIEN)
Articulos de INST. DE INVESTIGACION Y DES. EN ING. DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Articulos de INST. DE INVESTIGACION Y DES. EN ING. DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Citación
Gagneten, Maite; Archaina, Diego Alberto; Salas, María Paula; Leiva, Graciela Edith; Salvatori, Daniela Marisol; et al.; Gluten-free cookies added with fibre and bioactive compounds from blackcurrant residue; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 56; 4; 9-2020; 1734-1740
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