Abstract
This study evaluated the technological and functional performance of whole grain wheat flour (WGWF), blackberry flour (BF), and blackberry pieces (BP) in cookies, using a Central Rotatable Composite Design (R2 > 0.75, and p < 0.10 for model validation). Similar color and fracturability behavior was observed for all cookies with BF and BP, however the phenolic compounds (TPC) and anthocyanins (TAC) levels increased with increasing BF and BP. The formulation selected in the desirability function, containing 7.94% and 4.72% BP and BF, respectively, presented 1553.79 mg GAE/100 g TPC, 63.90 mg CGE/kg TAC. The WGWF and BF can be alternative ingredients to improve color and provide health benefits of cookies.
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Acknowledgements
This work was supported by the CNPq (Grant number 148510/2013-2) and CAPES. The authors thank Moinho Sul Mineiro and Cargill for the donation of wheat grain and refined wheat flour and palm oil, respectively.
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Blackberry flour (BF) and cookies containing whole grain wheat flour and blackberries. C1 to C18: cookies containing whole grain wheat flour, blackberry pieces, and blackberry flour. Control: cookie without the addition of whole grain wheat flour and blackberry (DOCX 172 kb)
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Pereira, A.P.A., Clerici, M.T.P.S., Schmiele, M. et al. Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties. J Food Sci Technol 56, 1445–1453 (2019). https://doi.org/10.1007/s13197-019-03628-6
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DOI: https://doi.org/10.1007/s13197-019-03628-6