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Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

机译:通过配制无麸质饼干来增值覆盆子和蓝莓果渣

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摘要

Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added gluten-free cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for alpha-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value gluten-containing counterparts.
机译:通过将树莓和蓝莓渣作为干粉和磨粉应用到增值的无麸质饼干配方中,可以成功实现其增值。采用单晶格混合物设计方法获得具有最佳感官特性,营养成分和抗氧化活性的产品。用28.2%的蓝莓和1.8%的覆盆子果渣代替无麸质面粉混合物,可达到90.0%的最高期望。模型已验证。优化的曲奇的蛋白质(3.72%)和碳水化合物(66.7%)的含量与用于比较的含麸质的相似,但脂肪含量明显降低(10.97%)。经过优化的曲奇的每日部分满足:男性的亚油酸饮食参考摄入量(DRI)为5.00%和7.73%,α-亚麻酸的饮食参考摄入量为23.6%和34.3%,膳食纤维的DRI为10.3%和15.6%和女性成年人。优化配方的营养成分使其与增值的含麸质食品相当。

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