Iskorišćenje tropa borovnice i maline u formulaciji bezglutenskog keksa sa dodatom vrednošću / Valorisation of blueberry and raspberry pomace through the formulation of value-added gluten-free cookie
2016
Šarić, Bojana
Blueberry and raspberry pomace, by-products from fruit juice industry, were processed into the new food ingredients by drying and grinding. The obtained functional ingredients are characterized by high content of dietary fibres and essential fatty acids (linoleic and α-linolenic acid), as well as by optimal ratio of PUFA/SFA. The main macronutrients in dried and ground pomace are K, Mg and Ca. The content of total phenolic compounds, anthocyanins and flavonoids were determined, as well as composition and content of individual phenolic compounds using LC/MS-MS in order to evaluate their antioxidant potential. In the form of dried powder, blueberry and raspberry pomace were used as ingredients in formulation of gluten-free cookies. Response surface methodology (RSM) approach was applied to obtain optimal ingredients proportion. Formulation in which gluten-free flour mixture is substituted with 28.2% of the blueberry and 1.8% of the raspberry pomace was found to be optimal following the used optimization criteria. Addition of blueberry and raspberry pomace has led to a remarkable improvement in nutritional properties, and resulted in a product with similar nutritional profile with commercially available gluten containing cookies. Dietary intervention study on a group of 20 healthy, normal weight female subjects was conducted to investigate the health effect of the created gluten-free cookies. The results showed a significant reduction in levels of LDL cholesterol, and an increase in plasma concentrations of adiponectin, suggesting a potential positive effect of the created product on human health.
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