dc.creatorGagneten, Maite
dc.creatorArchaina, Diego Alberto
dc.creatorSalas, María Paula
dc.creatorLeiva, Graciela Edith
dc.creatorSalvatori, Daniela Marisol
dc.creatorSchebor, Carolina Claudia
dc.date.accessioned2021-11-16T20:06:16Z
dc.date.accessioned2022-10-15T05:52:21Z
dc.date.available2021-11-16T20:06:16Z
dc.date.available2022-10-15T05:52:21Z
dc.date.created2021-11-16T20:06:16Z
dc.date.issued2020-09-17
dc.identifierGagneten, 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.identifierhttp://hdl.handle.net/11336/147018
dc.identifier1365-2621
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4351940
dc.description.abstractA 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.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/ijfs.14798
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://ifst.onlinelibrary.wiley.com/doi/10.1111/ijfs.14798
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectGLUTEN FREE
dc.subjectCOOKIES
dc.subjectBLACKCURRANT
dc.subjectDIETARY FIBER
dc.subjectANTIOXIDANT ACTIVITY
dc.subjectPOLYPHENOLS
dc.titleGluten-free cookies added with fiber and bioactive compounds from blackcurrant residue
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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