Qualitative properties of cookies enriched with berries pomace

Tarasevičienė, Živilė; Čechovičienė, Indrė; Jukniūtė, Kotryna; Šlepetienė, Alvyra; Paulauskienė, Aurelija

doi:10.1590/fst.02120

Cited by 15 publications

(18 citation statements)

References 26 publications

(28 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In that study, only 20% of the flour weight was replaced by fruit pomace [ 70 ]. The results of other authors’ studies showed that the most beneficial, in terms of sensory properties, is 20% addition of strawberry marc [ 71 ]. In our study, it was shown that the use of erythritol positively influenced the sensory evaluation of the products.…”

Section: Resultsmentioning

confidence: 99%

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

et al. 2022

View full text Add to dashboard Cite

In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry.

show abstract

Section: Resultsmentioning

confidence: 99%

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

et al. 2022

View full text Add to dashboard Cite

show abstract

“…Different formulations in cookies have been tested by adding various non-conventional food materials such as fruit bagasse, terebinth, green grain flour legume, among others, showing an increase in biological potential and improvement of sensory quality (Köten, 2021;Tarasevičienė et al, 2021;Maia et al, 2021).…”

Section: Consumer Testmentioning

confidence: 99%

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

et al. 2022

View full text Add to dashboard Cite

Quinoa (Chenopodium quinoa Willd) stands out because of its high nutritional value and bioactive compounds, which can benefit human health. Heat treatments can improve the content of these compounds; however, few reports have investigated the behavior of phenolic compounds in quinoa when subjected to in vitro gastrointestinal digestion. This work aimed to evaluate the effect of heat treatments on: (1) Total phenols and flavonoids, individual phenolics, and antioxidant activity of quinoa flour subjected to two different heat processes (boiling and microwaving); (2) Bioaccessibility of total phenols, flavonoids, individual phenolics, and the intestinal recovery of antioxidant activity of cookies made using heat-treated quinoa flours and (3) Consumer opinions of cookies made using heat-treated quinoa flours. The results demonstrated that cookies formulated with microwave-treated quinoa flour had greater bioaccessibility of phenols (647%), flavonoids (98%), ferulic acid (144%), rutin (65%), quercetin (85%), and kaempferol (97%) than cookies made with raw or boiled quinoa. Cookies made with heat-treated quinoa showed better consumer acceptability than those made with uncooked quinoa. Therefore, the microwave treatment of quinoa may be a viable alternative for producing healthier foods.

show abstract

“…Increased oxidative stress in people with diabetes leads to a wide range of diseases such as retinopathy, nephropathy, neuropathy, cardiovascular disease, and sexual and hormonal disorders. To counteract oxidative stress, antioxidants are molecules in which single electrons or hydrogen atoms react to free radicals in oxidized cells and tissues (Maksimović et al, 2013;Tarasevičienė et al, 2020). As mentioned, raspberries are a rich source of natural antioxidants because it contains large amounts of phenols, flavonols, and anthocyanins and is, therefore, a free radical scavenger (Nardini & Garaguso, 2020;Szymanowska et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Determination of the antioxidant and mineral contents of raspberry varieties

et al. 2022

View full text Add to dashboard Cite

Humans maintain their health by consuming a variety of vegetables and fruits that contain antioxidants, both enzymatic and no enzymatic. Raspberry is one of the most diverse genus of true dicotyledonous plants, which includes 12 subspecies and about 429 species. Raspberry fruit is rich in antioxidant compounds, especially polyphenols. Two species of raspberry were studied to determine the amount of antioxidants and phenolic and flavonoid compounds in their fruits at three different stages of fruit ripening immature, semi-ripe and mature. Natural samples of Rubus idaeus and Rubus strigosus were collected. In this study, the fruit extracts of two species were stored at -23 °C for about six months. Free radical cleansing and Ferric reducing antioxidant power methods were used to determine the antioxidant activities of the extracts. The antioxidant activity of both methods revealed a higher mean value in extracts from fully matured fruits compared with immature and semi-ripe fruits. The results showed that the antioxidant activity of Rubus strigosus is 9%, 10%, and 8% higher than Rubus idaeus in the stages of immature, semi-ripe, and full maturity, respectively.

show abstract

Qualitative properties of cookies enriched with berries pomace

Cited by 15 publications

References 26 publications

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

Bioaccessibility of phenolic compounds, antioxidant activity, and consumer acceptability of heat-treated quinoa cookies

Determination of the antioxidant and mineral contents of raspberry varieties

Contact Info

Product

Resources

About