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

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 beha...

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Bibliographic Details
Published inJournal of food science and technology Vol. 56; no. 3; pp. 1445 - 1453
Main Authors Pereira, Ana Paula Aparecida, Clerici, Maria Teresa Pedrosa Silva, Schmiele, Marcio, Pastore, Glaucia Maria
Format Journal Article
LanguageEnglish
Published New Delhi Springer India 01.03.2019
Springer Nature B.V
Subjects
Anthocyanins
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Color
Cookies
Flour
Food Science
Grain
Nutrition
Original
Original Article
Phenolic compounds
Phenols
Wheat
Blackberry
Whole grain wheat flour
Phenolic compounds
Bakery foods
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Summary: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.
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ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-03628-6