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

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Abstract

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 α-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.

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Acknowledgments

This work was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia (Project No: TR-31029).

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Authors and Affiliations

  1. Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia

    Bojana Šarić, Aleksandra Mišan, Anamarija Mandić, Nataša Nedeljković, Milica Pojić & Mladenka Pestorić

  2. Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia

    Sonja Đilas

Authors
  1. Bojana Šarić
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  2. Aleksandra Mišan
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  3. Anamarija Mandić
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  4. Nataša Nedeljković
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  5. Milica Pojić
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  6. Mladenka Pestorić
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  7. Sonja Đilas
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Corresponding author

Correspondence to Bojana Šarić.

Additional information

1. Berry juice by-products were processed and utilized as food ingredients.

2. Novel gluten-free cookie with blueberry and raspberry pomace was formulated.

3. Cookie is high in fiber, phenolics, Fe, Ca, with good fatty acid profile, low in fat.

4. Improved contribution to dietary reference intakes was achieved.

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Šarić, B., Mišan, A., Mandić, A. et al. Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies. J Food Sci Technol 53, 1140–1150 (2016). https://doi.org/10.1007/s13197-015-2128-1

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  • DOI: https://doi.org/10.1007/s13197-015-2128-1

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