Qualitative properties of cookies enriched with berries pomace

Abstract

The purpose of this study was to investigate the qualitative properties of cookies with the addition of raspberry, red currants and strawberry pomace flour. Cookies were prepared by substitution of wheat flour with berry pomace flour (10%, 15% and 20%) and evaluated in terms of their proximate composition, physical characteristics, and functional and sensory properties. Berry pomace-supplemented cookies had significantly higher dietary fibre content and different fibre fractions NDF (neutral detergent fibre), ADF (acid detergent fibre), MADF (insoluble fibre fraction of modified acid detergent solution) as well as WSCs (water soluble carbohydrates) content. Correlation analysis results showed that cookie hardness was significantly correlated with dietary fibre content. The raspberry, red currant and strawberry flours contained 49.88%, 33.13% and 24.25% of dietary fibre, respectively. The colour of the cookies was measured using a Color Flex spectrophotometer. The average L*, a*, and b* values ranged from 37.35 to 68.29, from 7.08 to 13.18, and from 20.12 to 34.73, respectively