Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

Abstract

Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added glutenfree cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value glutencontaining counterparts.

Fiber concentrates from raspberry and blueberry pomace in gluten‐free cookie formulation: Effect on dough rheology and cookie baking properties

“…The results of our previous study (Šarić et al, ), conducted with the aim to determine maximum level of GF flour substitution indicated that 30% (w/w) of raspberry/blueberry fiber concentrates can be added in GF cookie formulation to obtain the product with good sensory characteristics. Therefore, three cookie formulations were examined in this study: (a) the one containing 30% (w/w) of blueberry fiber concentrate (BF), (b) the one containing 30% (w/w) of raspberry fiber concentrate (RF), and (c) the one containing the mixture of 15% (w/w) blueberry and 15% (w/w) raspberry fiber concentrate (BRF), which served to point out the possible interactions between fiber concentrates in GF dough system.…”

“…In this study, raspberry and blueberry pomace, by‐products from juice industry, were processed into berry fiber concentrates and used to substitute 30% (w/w) of GF flour mixture in GF cookie formulation. Previous studies have shown that enrichment of cookies with raspberry and blueberry pomace will result in the product of acceptable sensory properties and improved nutritional characteristics concerning phenolic compound, DF and mineral content, as well as fatty acid profile (Górecka, Pachołek, Dziedzic, & Górecka, ; Šarić et al, ). However, papers reporting the feasibility of berry fiber concentrate to replace common cookie ingredients in terms of their dough forming properties and influence on dough behavior during processing and baking are lacking.…”

De residuo industrial a ingrediente funcional: el potencial de la cáscara de granada

“…Según Gutiérrez et al (2019), la cáscara de naranja presenta 43,0 g/100 g en base seca (bs) de fibra dietética total. Asimismo, Pérez et al (2017) afirman que el subproducto del procesamiento de arándanos tiene 26,15 g/100 g bs. En comparación, tanto la harina de cáscara de granada como la fracción insoluble estudiada ofrecen una fibra alimentaria total superior: en base seca 54,10 g/100 g y 54,67 g/100 g, respectivamente.…”

“…gálico/g bs (Gutiérrez, et al, 2019) y la de arándano 285,14 mg ac. gálico/g bs (Pérez, et al, 2017), la harina constituída por cáscara de granada tiene 1043 mg ac. gálico/g bs, valor que es significativamente superior.…”

Quality and Consumer Acceptance of Berry Fruit Pomace–Fortified Specialty Mustard

“…Many previous studies have evaluated food applications of fruit and vegetable pomace, such as in baked goods (brownies, muffins, and cake) (Kamiloglu et al., ; Walker, Tseng, Cavender, Ross, & Zhao, ); in dairy products (Marchiani, Bertolino, Ghirardello, McSweeney, & Zeppa, ); and in cereal bars or meat products (Jung, Cavender, & Zhao, ). However, the reservoir of research involving BP and CP is much more limited, and primarily in baked goods such as cookies and muffins (Mildner‐Szkudlarz et al., ; Šarić et al., ). Considering increasing demand for sustainability of food processing and concern for the environment, as well as consumers’ consciousness of functional and healthy foods (Williams, Stewart‐Knox, & Rowland, ), it is important and necessary to develop more novel and value‐added utilizations of FP in the food segment.…”