Blackberries (Rubus sp.) and whole grain wheat flour in cookies: evaluation of phenolic compounds and technological properties

• Published in: Journal of food science and technology Vol. 56; no. 3; pp. 1445 - 1453
• Main Authors: Pereira, Ana Paula Aparecida, Clerici, Maria Teresa Pedrosa Silva, Schmiele, Marcio, Pastore, Glaucia Maria
• Format: Journal Article
• Language: English
• Published: New Delhi Springer India 01-03-2019; Springer Nature B.V
• Subjects: Anthocyanins; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Color; Cookies; Flour; Food Science; Grain; Nutrition; Original; Original Article; Phenolic compounds; Phenols; Wheat; Blackberry; Whole grain wheat flour; Phenolic compounds; Bakery foods
• ISSN: 0022-1155; 0975-8402
• DOI: 10.1007/s13197-019-03628-6

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
2
 > 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.