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

被引：8

作者：

Aparecida Pereira, Ana Paula ^{[1
]}

Pedrosa Silva Clerici, Maria Teresa ^{[2
]}

Schmiele, Marcio ^{[3
]}

Pastore, Glaucia Maria ^{[1
]}

机构：

[1] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Sci, Lab Bioflavors & Bioact Cpds, BR-13083862 Campinas, SP, Brazil

[2] Univ Campinas UNICAMP, Sch Food Engn, Dept Food Technol, Lab Cereals Roots & Tubers, Campinas, SP, Brazil

[3] Fed Univ Jequitinhonha & Mucuri Valleys UFVJM, Inst Sci & Technol, Diamantina, MG, Brazil

来源：

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 2019年 / 56卷 / 03期

关键词：

Phenolic compounds; Bakery foods; Blackberry; Whole grain wheat flour; FUNCTIONAL-PROPERTIES; ANTIOXIDANT ACTIVITY; DIETARY FIBER; ANTHOCYANINS; COLOR; EXTRACTION; BAKING;

D O I：

10.1007/s13197-019-03628-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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 (R-2 > 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.

引用

页码：1445 / 1453

页数：9

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