Abstract
Abstract The purpose of this study was to investigate the qualitative properties of cookies with the addition of raspberry, red currants and strawberry pomace flour. Cookies were prepared by substitution of wheat flour with berry pomace flour (10%, 15% and 20%) and evaluated in terms of their proximate composition, physical characteristics, and functional and sensory properties. Berry pomace-supplemented cookies had significantly higher dietary fibre content and different fibre fractions NDF (neutral detergent fibre), ADF (acid detergent fibre), MADF (insoluble fibre fraction of modified acid detergent solution) as well as WSCs (water soluble carbohydrates) content. Correlation analysis results showed that cookie hardness was significantly correlated with dietary fibre content. The raspberry, red currant and strawberry flours contained 49.88%, 33.13% and 24.25% of dietary fibre, respectively. The colour of the cookies was measured using a Color Flex spectrophotometer. The average L*, a*, and b* values ranged from 37.35 to 68.29, from 7.08 to 13.18, and from 20.12 to 34.73, respectively.
Highlights
In recent years, there has been a rising interest in functional food, especially when enriched with bioactive substances
The amount of dry matter in the berry pomace flours was lowest in the strawberry pomace flour (88.97%) and highest in the raspberry pomace flour (91.49%)
The accumulated ash content was highest in red currant pomace (3.77%) and lowest in raspberry pomace flour (2.31%)
Summary
There has been a rising interest in functional food, especially when enriched with bioactive substances. Among many bioactive substances to be found in food – such as antioxidants, plant sterols, pro and prebiotics and vitamins – a crucial role is played by dietary fibre (Rodríguez et al, 2006). The food industry produces significant amounts of by-products, which become problematic in their disposal. These products are used in animal feeding (Leroy et al, 2007; Górecka et al, 2010; Angulo et al, 2012). Research has shown that by-products can have a high nutritional value (O’Shea et al, 2012)
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