Qualitative properties of cookies enriched with berries pomace
نویسندگان
چکیده
Abstract The purpose of this study was to investigate the qualitative properties cookies with addition raspberry, red currants and strawberry pomace flour. Cookies were prepared by substitution wheat flour berry (10%, 15% 20%) evaluated in terms their proximate composition, physical characteristics, functional sensory properties. Berry pomace-supplemented had significantly higher dietary fibre content different fractions NDF (neutral detergent fibre), ADF (acid MADF (insoluble fraction modified acid solution) as well WSCs (water soluble carbohydrates) content. Correlation analysis results showed that cookie hardness correlated currant flours contained 49.88%, 33.13% 24.25% fibre, respectively. colour measured using a Color Flex spectrophotometer. average L*, a*, b* values ranged from 37.35 68.29, 7.08 13.18, 20.12 34.73,
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2021
ISSN: ['2331-513X', '2331-5156']
DOI: https://doi.org/10.1590/fst.02120