Blueberry by-product used as an ingredient in the development of functional cookies

Abstract

A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as "high fiber" in the European Union and as a "source of fiber" in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie. Sensory evaluation was performed. Acceptability of the fiber-enriched cookie reached a value of 5.3 in a nine-point hedonic scale. Further strategies should be necessary in order to achieve an acceptable product. Cookies were subjected to an in vitro digestive process. Results show that the cookies' phytochemicals are bioaccessible and potentially bioavailable. Therefore, eating this type of food would represent an increase in the amount of antioxidants ingested and redound to a health benefit. In addition to improving both nutritional and functional properties of cookies, the present development represents an innovative strategy for a more sustainable growth of fruit juice industries.

Blueberry pomace as a source of antioxidant fibre in cookies: Consumer’s expectations and critical attributes for developing a new product

“…A cookie was developed using blueberry pomace powder (BPP) as a source of bioactive compounds. In accordance to a previous study, BPP presents dietary fibre with antioxidant capacity (Perez et al., 2018).…”

“…The cookie shaped dough was baked at 170℃ in a convection oven for 12 minutes. Perez et al. (2018) found that cookies with a 9% dietary fibre (37.14 g of BPP in 100 g of total dry dough), in discs of 4 cm diameter and 0.5 cm height, baked at 170℃, presented the maximum antioxidant capacity and total polyphenol content according to the experiment design assayed.…”

“…In the case of the fibre-enriched cookie, the cookie colour (intense violet colour) may generate surprise in consumers. Regarding sensory characteristics, Perez et al (2018) registered that the fibre-enriched cookie with BPP was considered by the consumer as fruity, tasty, fibrous and with an intense flavour. These characteristics are responsible for the low score obtained and the consumer not having any information about the cookie.…”

Dietary fibers from fruit and vegetable waste: methods of extraction and processes of value addition

“…Among all food industries, add-on DF is majorly used in the bakery industries. Generally, add-on DF is higher in cookie making compared to other food products, i.e., 37.14% [51]. Add-on DF increases fiber content in the product and increases polyphenols, shelf life, hydration properties, antioxidant properties, and stability of the product [46,52].…”

Revalorización del descarte originado por la producción de jugo de manzana como ingrediente funcional en la formulación de premezclas para horneados

“…Las preocupaciones por las dietas saludables centradas en alimentos de bajo aporte calórico y nutricionalmente equilibrados comprometen a la industria a desarrollar alimentos que combinen conveniencia y nutrición. En esta línea, algunos investigadores han utilizado subproductos de origen frutal para el desarrollo de alimentos funcionales, como galletas con alto contenido de fibra y antioxidantes a partir del bagazo de arándanos (Pérez, et al, 2017) o pasta con harina de bananas verdes que permite aumentar el grado de carbohidratos no digeribles del producto (Ovando-Matrinez, et al, 2009). Resulta entonces atractiva la idea de producir una harina de manzana a partir del subproducto en cuestión, y utilizarlo como estrategia de enriquecimiento en productos horneados, que son de gran consumo, aunque de los más pobres desde el punto de vista nutricional.…”