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

被引：0
|
作者：
Ana Paula Aparecida Pereira
Maria Teresa Pedrosa Silva Clerici
Marcio Schmiele
Glaucia Maria Pastore
机构：
[1] University of Campinas (UNICAMP),Laboratory of Bioflavors and Bioactive Compounds, Department of Food Science, School of Food Engineering
[2] University of Campinas (UNICAMP),Laboratory of Cereals, Roots, and Tubers, Department of Food Technology, School of Food Engineering
[3] Federal University of Jequitinhonha and Mucuri Valleys (UFVJM),Institute of Science and Technology
来源：
Journal of Food Science and Technology | 2019年 / 56卷
关键词：
Phenolic compounds; Bakery foods; Blackberry; Whole grain wheat flour;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
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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页码：1445 / 1453
页数：8
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