Blueberry pomace, valorization of an industry by-product source of fibre with antioxidant capacity

Camila Tagliani, Claudia Perez, Ana Curutchet, Patricia Arcia, Sonia Cozzano

Research output: Contribution to journalArticlepeer-review

38 Scopus citations

Abstract

The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to develop fibre enriched cookies. A central composite design was used to optimize the cookie formulation maximizing antioxidant and total polyphenol content varying fibre content (3-9 g/100 g), baking temperature (160-180 °C) and dough thickness (0.5-1.0 cm). Antioxidant capacity and total polyphenol content showed both a similar behaviour, increasing when fibre content increases. The increasing of dough thickness and baking temperature decreases the antioxidant capacity and total polyphenol content. Cookie with 9% fibre, 180 °C baking temperature and 0.50 cm dough thickness and cookie with 9% of fibre, 170°C baking temperature and 0.75 cm dough thickness showed maximum antioxidant capacity and polyphenol content with no significant differences between them; both cookies can be labelled using a fibre claim.

Original languageEnglish
Pages (from-to)644-651
Number of pages8
JournalFood Science and Technology (Brazil)
Volume39
Issue number3
DOIs
StatePublished - 2019

Keywords

  • Antioxidant fibre
  • Blueberry pomace
  • Functional food
  • Industry waste
  • Response surface methodology

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