Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/337218
Type: Artigo
Title: Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties
Author: Aparecida Pereira, Ana Paula
Pedrosa Silva Clerici, Maria Teresa
Schmiele, Marcio
Pastore, Glaucia Maria
Abstract: This study evaluated the technological and functional performance of whole grain wheat flour (WGWF), blackberry flour (BF), and blackberry pieces (BP) in cookies, using a Central Rotatable Composite Design (R-2 > 0.75, and p < 0.10 for model validation). Similar color and fracturability behavior was observed for all cookies with BF and BP, however the phenolic compounds (TPC) and anthocyanins (TAC) levels increased with increasing BF and BP. The formulation selected in the desirability function, containing 7.94% and 4.72% BP and BF, respectively, presented 1553.79 mg GAE/100 g TPC, 63.90 mg CGE/kg TAC. The WGWF and BF can be alternative ingredients to improve color and provide health benefits of cookies
Subject: Amora
Produtos de padaria
Compostos fenólicos
Country: Índia
Editor: Springer
Rights: Fechado
Identifier DOI: 10.1007/s13197-019-03628-6
Address: https://link.springer.com/article/10.1007%2Fs13197-019-03628-6
Date Issue: 2019
Appears in Collections:FEA - Artigos e Outros Documentos

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