dc.creator | Gagneten, Maite | |
dc.creator | Archaina, Diego Alberto | |
dc.creator | Salas, María Paula | |
dc.creator | Leiva, Graciela Edith | |
dc.creator | Salvatori, Daniela Marisol | |
dc.creator | Schebor, Carolina Claudia | |
dc.date.accessioned | 2021-11-16T20:06:16Z | |
dc.date.accessioned | 2022-10-15T05:52:21Z | |
dc.date.available | 2021-11-16T20:06:16Z | |
dc.date.available | 2022-10-15T05:52:21Z | |
dc.date.created | 2021-11-16T20:06:16Z | |
dc.date.issued | 2020-09-17 | |
dc.identifier | Gagneten, Maite; Archaina, Diego Alberto; Salas, María Paula; Leiva, Graciela Edith; Salvatori, Daniela Marisol; et al.; Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue; Wiley Blackwell Publishing, Inc; International Journal of Food Science & Technology; 56; 4; 17-9-2020; 1734-1740 | |
dc.identifier | http://hdl.handle.net/11336/147018 | |
dc.identifier | 1365-2621 | |
dc.identifier | CONICET Digital | |
dc.identifier | CONICET | |
dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/4351940 | |
dc.description.abstract | A blackcurrant by-product of juice production was dehydrated and added to a gluten-free chocolate cookies formulation as a source of dietary fibre and antioxidants. The blackcurrant ingredient showed high bioactive compounds content: total phenolics (TPC) = 37.5 ± 0.9 mg GAE per g d.b., total monomeric anthocyanins = 18.0 ± 0.4 mg cyanidin-3-glucoside per g d.b., antioxidant activity (AA) = 22.1 ± 0.3 mg GAE per g d.b. and total dietary fibre (TDF) = 32.3 ± 0.4% d.b. The cookie formulation was added with 3.75% blackcurrant powder without causing severe organoleptic changes. The cookies presented 62% and 70% increase of TPC and AA, respectively. The in vitro digestion showed that a relevant level of AA could reach the large intestine. Also, the TDF increased 2.5 times, reaching a final content that would enable the use of the claim 'source of dietary fibre' in the labelling according to the Codex Alimentarius. The obtained cookies showed a high level of acceptance among coeliac and non-coeliac consumers in the sensory analysis. | |
dc.language | eng | |
dc.publisher | Wiley Blackwell Publishing, Inc | |
dc.relation | info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/ijfs.14798 | |
dc.relation | info:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14798 | |
dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | |
dc.rights | info:eu-repo/semantics/restrictedAccess | |
dc.subject | GLUTEN FREE | |
dc.subject | COOKIES | |
dc.subject | BLACKCURRANT | |
dc.subject | DIETARY FIBER | |
dc.subject | ANTIOXIDANT ACTIVITY | |
dc.subject | POLYPHENOLS | |
dc.title | Gluten-free cookies added with fiber and bioactive compounds from blackcurrant residue | |
dc.type | info:eu-repo/semantics/article | |
dc.type | info:ar-repo/semantics/artículo | |
dc.type | info:eu-repo/semantics/publishedVersion | |