Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue

GAGNETEN, M.; ARCHAINA, D.; SALAS P.; LEIVA, G.; SALVATORI, D.; SCHEBOR, C.

International Journal of Food Science & Technology

Wiley-Blackwell Publishing Ltd.

Lugar: Londres; Año: 2021 vol. 56 p. 1734 - 1740

A 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 blackcurrant ingredient showed high bioactive compounds content: total phenolics (TPC)= 37.5±0.9 mg GAE/g d.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 cookie formulation was added with 3.75% blackcurrant powder without causing severe organoleptic changes. The cookies presented 62% and 70% increase of TPC and AA, respectively. The in vitro digestion showed that a relevant level of AA could reach the large intestine. 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 according to the Codex Alimentarius. The obtained cookies showed a high level of acceptance among celiac and non-celiac consumers in the sensory analysis.