Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

Abstract

The aim of the present study is to analyse the effect of freeze-dried blackberry powder (BP) added in the range from 0% to 5% on the physical properties and some nutritional parameters of gluten-free crispbread. Batter added with BP had a significantly lower pH value, while the highest indicator of batter divergence was observed in the batter without the addition of BP. Freeze-dried BP was characterised by the following colour parameters: L* = 42.87, a* = 15.91 and b* = −0.26. Lightness component (L*) of gluten-free crispbread decreased from 75.27 to 42.73, colour (b*) value decreased from 19.91 to 8.27 and redness (a*) value increased from 1.10 to 7.32 with the addition of BP at a range from 0% to 5%. Crispbreads prepared with BP (5%) also had significantly higher minerals including potassium, calcium, magnesium, iron and manganese in comparison to control crispbreads. In addition, BP caused an increase in total flavonoids, phenolics and anthocyanins content.Pan crujiente sin gluten con polvo de mora liofilizado: calidad y composición mineral RESUMEN El presente estudio se propuso analizar el efecto de la adición de polvo de mora (BP) liofilizado, en el rango de 0% a 5%, sobre las propiedades físicas y algunos parámetros nutricionales del pan crujiente sin gluten. La masa añadida con BP mostró un valor de pH significativamente más bajo, mientras que en la masa a la que no se adicionó BP se constató el indicador de divergencia más alto. El BP liofilizado se caracterizó por los siguientes parámetros de color: L*=42.87, a*=15.91 y b*= −0.26. El componente de luminosidad (L*) del pan crujiente sin gluten disminuyó de 75.27 a 42.73, el valor de color (b*) se redujo de 19.91 a 8.27, mientras que el valor de enrojecimiento (a*) aumentó de 1.10 a 7.32 con la adición de BP en un rango de 0% a 5%. En comparación con los panes crujientes de control, los panes crujientes preparados con BP (5%) presentaron contenidos de minerales significativamente más altos, incluyendo potasio, calcio, magnesio, hierro y manganeso. Además, el BP provocó el aumento del contenido total de flavonoides, fenólicos y antocianinas. ARTICLE HISTORY

Evaluation of Color, Texture, Sensory and Antioxidant Properties of Gels Composed of Freeze-Dried Maqui Berries and Agave Sugar

“…To examine the color of maqui fruit powder, a precise colorimeter WF30 (4Wave, Tychy, Poland) was used, which works in tandem with the CIE L* a* b* and CIE LCH systems to determine the color of the raw materials tested [25,26]. The colorimeter was accompanied by a glass jar with a level marked 20 mL into which the powder was added.…”