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

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

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0950-5423

The objective of this work was to use a blackcurrant by-product to enrich gluten free cookies with dietary fiber and polyphenols. The residue left after blackcurrant juice obtaining was freeze-dried and milled and was then added to a gluten free chocolate cookies formulation. The blackcurrant ingredient was characterized and showed low water content and water activity and high bioactive compounds? contents: total phenolic content (TPC) = 37.5±0.9 mg GAE/g d.b., total monomeric anthocyanins (TMA) = 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 content (TDF) = 32.3±0.4 % d.b. A 3.75% of powder addition was determined to be the highest concentration that could be added without detecting severe organoleptic changes. The resulting cookies presented a 62% and 70% increase for TPC and AA respectively in comparison to a control cookie prepared with the same procedure but without the blackcurrant ingredient addition. Also, the TDF increased 2.5 times, reaching a final content that would enable the use of the claim ?source of dietary fiber? in the labeling of the product according to the Codex Alimentarius. The obtained cookies showed a high level of acceptance among celiac and non celiac consumers in the sensory analysis.