Physical Characteristics Of Cookies Enriched With Microencapsulated Cherry Pomace Extract

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering Pub Date : 2016-02-02 DOI:10.5281/zenodo.1123742

Jovana Petrović, I. Lončarević, V. Šaponjac, B. Pajin, D. Zarić

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引用次数: 3

Abstract

Pomace, a by-product from fruit processing industry is the potential source of valuable bioactive. Cookies are popular, ready to eat and low price foods; therefore, enrichment of these products is of great importance. In this work, bioactive compounds extracted from cherry pomace, encapsulated in soy and whey proteins, have been incorporated in cookies, replacing 10 (SP10 and WP10) and 15% of wheat flour (SP15 and WP15). Cookie geometry (diameter (D), thickness (T) and spread ratio (D/T)), cookie weight, cookie hardness and cookie surface colour were measured. Sensory characteristics are also examined. The results show that encapsulated cherry pomace bioactives have positively influenced the cookie mass. Diameter, redness (a* value) and cookie hardness increased. Sensory evaluation of cookies, revealed that up to 15% substitution of wheat flour with WP encapsulate produced acceptable cookies similar to the control (100% wheat flour) cookies.

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樱桃果渣微胶囊浓缩饼干的物理特性研究

果渣是水果加工业的副产品，是有价值的生物活性物质的潜在来源。饼干是受欢迎的、即食且价格低廉的食品;因此，对这些产物进行富集处理具有重要意义。在这项研究中，从樱桃果渣中提取的生物活性化合物被包裹在大豆和乳清蛋白中，并被加入到饼干中，取代了10% (SP10和WP10)和15%的小麦粉(SP15和WP15)。测量了饼干的几何形状(直径(D)、厚度(T)和铺展比(D/T))、饼干重量、饼干硬度和饼干表面颜色。感官特征也被检查。结果表明，包封后的樱桃果渣生物活性对饼干质量有积极影响。直径、红度(a*值)和甜饼硬度增加。饼干的感官评价，显示高达15%的小麦粉替代与WP封装生产可接受的饼干类似的控制(100%小麦粉)饼干。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering

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