Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review

Abstract

Bakery products such as cookies and biscuits are widely consumed all over the world and the enrichment of these products with vitamins, mineral, natural colourants, polyphenols (PPs) and fibres may be achieved through the incorporation of rich sources. Powered fruits and vegetables are one of these sources, which have great potential. This paper reviews the effect of dried fruit and vegetable powder (FVP) including mango, apple, carrot, pumpkin, jaboticaba, guava, pomegranate, blueberry, grape, orange, mushroom and grapefruit on the rheological, physicochemical, textural and quality characteristics of biscuits. Dried blueberry is the rich source of total phenol, fat, minerals and dietary fibre, and dried carrot and pumpkin could enrich biscuits with β-carotene and crude fibre. In addition, mushroom and pomegranate powders are the richest source of protein, fibre and mineral content, and mango powder could enrich biscuits with fibres, minerals, carotenoid and PPs. Addition of dried FVP contributes to the higher content of vitamins, mineral, PPs, crude fibre and phenol content in the biscuits. The physicochemical and textural properties of biscuits were affected by the replacement of wheat flour with fruit or vegetable powder. Due to the nature of the fruit and vegetable fibre, functionally, they hold such properties as increased water binding and holding, thickening and gelling.