Encapsulated sour cherry pomace extract: Effect on the colour and rheology of cookie dough

Abstract

In this study, the effect of encapsulated sour cherry pomace extract on the physical characteristics of the cookie dough (colour, textural and rheological properties) was investigated. Sour cherry pomace extract encapsulated in whey (WE) and soy proteins (SE) was incorporated in cookie dough, replacing 10% (WE10 and SE10) and 15% (WE15 and SE15) of wheat flour. The dough samples containing encapsulates had the grey-blue colour ( b* values significantly decreased compared to control sample). Due to the presence of anthocyanins, a* values of the dough colour increased significantly with the addition of encapsulates. The addition of soy protein encapsulate increased hardness, resistance to extension and viscosity of cookie dough and decreased deformation compliance ( J), while the addition of whey encapsulate caused dough softness, higher deformation compliance and lower values of viscosity compared to control sample. Values of storage and loss modulus, G′ and G″, significantly decreased when wheat flour was replaced with WE and increased when the flour was replaced with soy protein encapsulate. The addition of soy protein encapsulate resulted in higher cookie hardness.

Effects of Replacing Butter with SPAN80-Tailored Soywax/Rice Bran Oil Oleogel in Food Product: A Study on Whole Wheat Cookies

“…It has been reported that biscuit dough usually contains more sugar and fat, while the moisture level remains low. For this reason, shortening agents should be used in a solid/semisolid state to ease the processing of the dough at room temperature. , As a result, the final moisture level of the dough can directly affect the firmness of the dough and the ingredients’ ability to bind with water . The moisture content of the control and the oleogel-added dough are represented as a bar graph in Figure b.…”

“…34,35 As a result, the final moisture level of the dough can directly affect the firmness of the dough and the ingredients' ability to bind with water. 36 The moisture content of the control and the oleogel-added dough are represented as a bar graph in Figure 1b. OG0 dough, which contained only butter as the shortening agent, had a moisture content of 25.6%.…”

The Role of Microencapsulation in Food Application

“…As in milk, microencapsulation helps maintain stable health compounds, such as anthocyanins, even after a thermal process, such as cookie baking [ 71 ]. Such is the case regarding the incorporation of microcapsules of sour cherry pomace extract in whey protein, which prevents the loss of anthocyanins due to processing and preserves the antioxidant capacity of the extract in the product [ 72 ].…”

“…The addition of microcapsules with sour cherry pomace extract in whey protein modifies the final texture of cookies, increasing the softness (by 43%) and red color (by 1400%), which could serve to color a strawberry cookie, or when a pink color is desired without using extra synthetic or natural dyes, and reduces the brightness by 33% [ 71 ].…”

The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies

“…The enrichment of snack foods with sour cherry is innovative and has not been extensively studied, except in the form of encapsulation. Petrovic et al [ 20 ] encapsulated sour-cherry-pomace extract in soy and whey protein carriers in the preparation of cookie dough and showed a significant increase in anthocyanin content, which subsequently caused the change in cookie dough color. Gumul et al [ 21 ] also enriched GF breads with encapsulation of 10% and 20% sour-cherry-pomace in extruded rice flour preparations, successfully increasing the bioactive compound content of GF bread and delaying bread crumb hardness.…”