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

MAITE GAGNETEN; DIEGO ARCHAINA; PAULA SALAS; GRACIELA LEIVA; DANIELA SALVATORI; CAROLINA SCHEBOR

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2020

0022-1155

A blackcurrant by-product of juice production was dehydrated and added to a gluten-free chocolate 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.