Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties.
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ABSTRACT:
SUBMITTER: Pereira APA
PROVIDER: S-EPMC6423220 | biostudies-literature | 2019 Mar
REPOSITORIES: biostudies-literature
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Blackberries (<i>Rubus</i> sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties.
Pereira Ana Paula Aparecida APA Clerici Maria Teresa Pedrosa Silva MTPS Schmiele Marcio M Pastore Glaucia Maria GM
Journal of food science and technology 20190215 3
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 (R<sup>2</sup> > 0.75, and <i>p</i> < 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 desir ...[more]
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