Gluten‐free cookies added with fibre and bioactive compounds from blackcurrant residue

GAGNETEN, MAITE; LEIVA, GRACIELA E.; GAGNETEN, MAITE; LEIVA, GRACIELA E.; ARCHAINA, DIEGO A.; SALVATORI, DANIELA M.; ARCHAINA, DIEGO A.; SALVATORI, DANIELA M.; SALAS, M. PAULA; SCHEBOR, CAROLINA; SALAS, M. PAULA; SCHEBOR, CAROLINA

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0950-5423

AbstractA blackcurrant by-product of juice production was dehydrated and added to a gluten-freechocolate cookies formulation as a source of dietary fiber and antioxidants. The blackcurrantingredient showed high bioactive compounds content: total phenolics (TPC)= 37.5±0.9 mg GAE/gd.b., total monomeric anthocyanins= 18.0±0.4 mg cyanidin-3-glucoside/g d.b., antioxidant activity(AA)= 22.1±0.3 mg GAE/g d.b., and total dietary fiber (TDF)= 32.3±0.4% d.b. The cookieformulation was added with 3.75% blackcurrant powder without causing severe organolepticchanges. The cookies presented 62% and 70% increase of TPC and AA, respectively. The in vitrodigestion showed that a relevant level of AA could reach the large intestine. Also, the TDFincreased 2.5 times, reaching a final content that would enable the use of the claim ?source ofdietary fiber? in the labeling according to the Codex Alimentarius. The obtained cookies showed ahigh level of acceptance among celiac and non-celiac consumers in the sensory analysis