Qualitative properties of cookies enriched with berries pomace

TARASEVIČIENĖ, Živilė; ČECHOVIČIENĖ, Indrė; JUKNIŪTĖ, Kotryna; ŠLEPETIENĖ, Alvyra; PAULAUSKIENĖ, Aurelija

doi:10.1590/fst.02120

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Original Article • Food Sci. Technol (Campinas) 41 (2) • Apr-Jun 2021 • https://doi.org/10.1590/fst.02120 linkcopy

Qualitative properties of cookies enriched with berries pomace

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The purpose of this study was to investigate the qualitative properties of cookies with the addition of raspberry, red currants and strawberry pomace flour. Cookies were prepared by substitution of wheat flour with berry pomace flour (10%, 15% and 20%) and evaluated in terms of their proximate composition, physical characteristics, and functional and sensory properties. Berry pomace-supplemented cookies had significantly higher dietary fibre content and different fibre fractions NDF (neutral detergent fibre), ADF (acid detergent fibre), MADF (insoluble fibre fraction of modified acid detergent solution) as well as WSCs (water soluble carbohydrates) content. Correlation analysis results showed that cookie hardness was significantly correlated with dietary fibre content. The raspberry, red currant and strawberry flours contained 49.88%, 33.13% and 24.25% of dietary fibre, respectively. The colour of the cookies was measured using a Color Flex spectrophotometer. The average L*, a*, and b* values ranged from 37.35 to 68.29, from 7.08 to 13.18, and from 20.12 to 34.73, respectively.

Keywords:
by-product; functional ingredient; cookies; fiber; pomace

Flour	Dry matter	Ash	Protein	Fat	Fiber	Nitrogen free extractives
Wheat	87.00 ± 1.2 a	0.56 ± 0.4 a	9.15± 0.8 b	1.67 ± 0.3 a	0.56 ± 0.1 a	75.06 ± 0.9 a
Raspberry pomace	91.49 ± 0.9 c	2.31± 0.3 b	6.38 ± 0.5 a	11.09 ± 0.5 d	49.88 ± 1.4 d	21.83 ± 0.5 b
Red currant pomace	91.20 ± 1.0 c	3.77 ± 0.6 d	6.85± 0.4 a	3.58 ± 0.2 b	33.13 ± 1.2 c	43.87 ± 0.8 c
Strawberry pomace	88.97 ± 1.3 b	3.1± 0.3 c	6.65 ± 0.4 a	7.46 ± 0.4 c	24.25 ± 1.1 b	47.51 ± 0.7 c

Berry pomace flour	NDF	ADF	MADF	WSCs
Raspberry	68.20 ± 1.3 c	64.65 ± 1.3 c	65.90 ± 1.2 a	14.40 ± 0.3 a
Red currant	59.25 ± 1.2 b	58.75 ± 1.1 b	63.85 ± 1.3 a	16.00 ± 0.4 a
Strawberry	38.90 ± 0.8 a	37.95 ± 0.7 a	37.95 ± 0.8 b	33.30 ± 0.9 b

Flour		Dry matter	Ash	Protein	Fat	Fiber	Nitrogen free extractives
Wheat		92.33 ± 1.3 c	1.56 ± 0.1 a	9.41± 0.4 c	20.50 ± 0.7 d	7.4 ± 0.4 a	61.13 ± 1.1 c
Raspberry pomace	10%	91.21 ± 1.2 b	2.66 ± 0.3 c	8.81 ± 0.3 b	19.30 ± 0.4 a	13.84 ± 0.6 c	55.39 ± 0.9 b
	15%	92.55 ± 1.2 c	3.01 ± 0.2 c	8.86 ± 0.3 b	20.26 ± 0.3 b	13.98 ± 0.4 c	53.89 ± 0.8 a
	20%	93.01 ± 1.4 c	3.12 ± 0.4 c	9.01 ± 0.2 c	20.74 ± 0.4 c	15.66 ± 0.7 c	51.47 ± 0.9 a
Red currant pomace	10%	91.04 ± 1.0 b	2.01 ± 0.2 b	8.88± 0.2 b	19.16 ± 0.4 a	10.61 ± 0.4 b	59.34 ± 0.8 c
	15%	91.21 ± 1.1 b	2.67 ± 0.1 c	8.91 ± 0.1 b	19.78 ± 0.2 b	13.13 ± 0.4 b	55.51 ± 0.7 b
	20%	92.14 ± 1.3 c	3.85 ± 0.4 d	8.94 ± 0.1 a	20.48 ± 0.4 c	13.23 ± 0.3 b	53.50 ± 0.7 a
Strawberry pomace	10%	90.44 ± 1.2 a	2.45 ± 0.2 c	8.84 ± 0.1 b	20.01 ± 0.4 b	10.83 ± 0.2 b	57.87 ± 0.6 b
	15%	90.94 ± 1.4 b	2.81 ± 0.2 c	8.90 ± 0.2 b	20.40 ± 0.3 b	11.61 ± 0.4 b	56.28 ± 0.8 b
	20%	92.20 ± 1.1 c	2.86 ± 0.2 c	9.05 ± 0.3 c	20.56 ± 0.4 c	12.20 ± 0.4 b	55.33 ± 0.8 b

Cookies	Header (Amount of additive)	NDF	ADF	MADF	WSCs
	(%)
Wheat flour		13.10 ± 0.3 b	10.60 ± 0.2 b	10.80 ± 0.3 b	24.30 ± 0.4 a
Raspberry pomace flour	10%	12.70 ± 0.2 a	8.57 ± 0.1 a	9.08 ± 0.2 a	25.95 ± 0.3 b
	15%	15.73 ± 0.5 c	9.49 ± 0.1 a	15.10 ± 0.3 c	26.85 ± 0.5 b
	20%	17.30 ± 0.3 c	16.15 ± 0.2 c	18.80 ± 0.5 d	27.15 ± 0.2 b
Red currant pomace flour	10%	12.97 ± 0.3 a	9.43 ± 0.1 a	14.90 ± 0.1 c	28.00 ± 0.6 c
	15%	14.10 ± 0.2 b	10.20 ± 0.1 b	15.05 ± 0.2 c	28.30 ± 0.5 c
	20%	14.37 ± 0.3 b	10.85± 0.1 b	16.60 ± 0.3 c	28.90 ± 0.6 c
Strawberry pomace flour	10%	12.80 ± 0.1 a	10.05 ± 0.2 b	9.56 ± 0.1 a	28.70 ± 0.5 c
	15%	13.75 ± 0.3 b	10.42 ± 0.1 b	13.55 ± 0.3 a	29.10 ± 0.4 d
	20%	13.90 ± 0.2 b	10.70 ± 0.1 b	15.10 ± 0.4 c	29.25 ± 0.5 d

Cookies dough	Header (Amount of additive)	L*	a*	b*
		NBS units
Wheat flour		72.92 ± 1.4 g	4.81 ± 0.1 a	32.46 ± 0.7 g
Raspberry pomace flour	10%	41.82 ± 0.9 c	8.44 ± 0.3 b	12.34 ± 0.4 b
	15%	37.73 ± 0.7 b	10.99 ± 0.4 e	9.66 ± 0.3 a
	20%	41.11 ± 0.5 c	9.93 ± 0.4 c	11.55 ± 0.2 b
Red currant pomace flour	10%	54.69 ± 0.7 f	10.50 ± 0.3 d	18.20 ± 0.4 f
	15%	49.65 ± 0.8 e	12.91 ± 0.4 f	17.63 ± 0.5 f
	20%	43.45 ± 0.6 d	13.32 ± 0.2 f	15.73 ± 0.5 d
Strawberry pomace flour	10%	46.21 ± 0.8 b	9.84 ± 0.2 c	18.98 ± 0.6 f
	15%	37.46 ± 0.6 b	10.19 ± 0.3 d	16.72 ± 0.3 e
	20%	35.72 ± 0.4 a	10.59 ± 0.3 d	15.12 ± 0.3 c

Cookies	Header (Amount of additive)	L*	a*	b*
		NBS units
Wheat flour		68.29 ± 0.7 e	7.08 ± 0.1 a	34.73 ± 0.4 d
Raspberry pomace flour	10%	44.75 ± 0.4 c	7.08 ± 0.1 a	24.39 ± 0.2 c
	15%	39.42 ± 0.3 a	13.18 ± 0.2 c	22.43 ± 0.3 b
	20%	42.33 ± 0.4 b	11.19 ± 0.3 b	20.12 ± 0.4 a
Red currant pomace flour	10%	49.33± 0.4 d	9.08 ± 0.2 b	23.81 ± 0.3 b
	15%	41.07± 0.5 b	9.75 ± 0.2 b	20.61 ± 0.4 a
	20%	46.17 ± 0.2 c	12.43 ± 0.1 c	20.80 ± 0.2 a
Strawberry pomace flour	10%	41.22 ± 0.4 b	13.09 ± 0.1 c	26.88 ± 0.4 e
	15%	48.76± 0.3 d	11.16 ± 0.3 b	23.64 ± 0.3 b
	20%	37.35 ± 0.2 a	11.56 ± 0.2 b	21.36 ± 0.2 a

Header (Cookies)	Header (Amount of additive)	Cookies dough	Cookies
		Hardness (N)	Hardness (N)	Brittleness (mm)
Wheat flour		1.24 ± 0.08 d	30.59 ± 0.5 g*	7.55 ± 0.09 b
Raspberry pomace flour	10%	0.64 ± 0.06 a	36.09 ± 0.6 h	8.35 ± 0.1 c
	15%	0.86 ± 0.07 b	27.17 ± 0.4 f	7.69 ± 0.06 b
	20%	0.78 ± 0.08 b	22.11 ± 0.3 d	8.51 ± 0.07 c
Red currant pomace flour	10%	0.97 ± 0.06 c	12.60 ± 0.1 b	7.14 ± 0.06 a
	15%	2.20 ± 0.2 f	15.49 ± 0.3 b	7.30 ± 0.06 a
	20%	1.51 ± 0.08 e	18.16 ± 0.3 c	7.07 ± 0.06 a
Strawberry pomace flour	10%	1.53 ± 0.06 e	22.25 ± 0.2 d	7.44 ± 0.05 a
	15%	1.58 ± 0.08 e	11.88 ± 0.1 b	7.32 ± 0.04 a
	20%	1.57 ± 0.06 e	6.43 ± 0.06 a	7.03 ± 0.06 a

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[1] Different letters above the column indicate significant differences between the mean values (p ≤ 0.05) (Mean ± SD).