Advertisement

Nutrire

, 45:1 | Cite as

Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review

  • Fakhreddin SalehiEmail author
Review
  • 3 Downloads

Abstract

Purpose

Bakery products such as cookies and biscuits are widely consumed all over the world and the enrichment of these products with vitamins, mineral, natural colourants, polyphenols (PPs) and fibres may be achieved through the incorporation of rich sources.

Methods

Powered fruits and vegetables are one of these sources, which have great potential. This paper reviews the effect of dried fruit and vegetable powder (FVP) including mango, apple, carrot, pumpkin, jaboticaba, guava, pomegranate, blueberry, grape, orange, mushroom and grapefruit on the rheological, physicochemical, textural and quality characteristics of biscuits.

Results

Dried blueberry is the rich source of total phenol, fat, minerals and dietary fibre, and dried carrot and pumpkin could enrich biscuits with β-carotene and crude fibre. In addition, mushroom and pomegranate powders are the richest source of protein, fibre and mineral content, and mango powder could enrich biscuits with fibres, minerals, carotenoid and PPs. Addition of dried FVP contributes to the higher content of vitamins, mineral, PPs, crude fibre and phenol content in the biscuits.

Conclusions

The physicochemical and textural properties of biscuits were affected by the replacement of wheat flour with fruit or vegetable powder. Due to the nature of the fruit and vegetable fibre, functionally, they hold such properties as increased water binding and holding, thickening and gelling.

Keywords

β-Carotene Dietary fibre Mango Physicochemical properties Pomegranate 

Abbreviations

FAC

phytic acid content

FVP

fruit and vegetable powder

PPs

polyphenols

Notes

Compliance with ethical standards

Conflict of interest

The author declares that he has no conflict of interest.

References

  1. 1.
    Salehi F, Kashaninejad M, Akbari E, Sobhani SM, Asadi F. J Texture Stud. 2016;47:34–9.Google Scholar
  2. 2.
    Vergara-Valencia N, Granados-Pérez E, Agama-Acevedo E, Tovar J, et al. LWT-Food Science and Technology. 2007;40:722–9.Google Scholar
  3. 3.
    Lai WT, Khong NMH, Lim SS, Hee YY, et al. Trends Food Sci Technol. 2017;59:148–60.Google Scholar
  4. 4.
    Caleja C, Barros L, Antonio AL, Oliveira MBPP, Ferreira ICFR. Food Chem. 2017;216:342–6.PubMedGoogle Scholar
  5. 5.
    Padma Ishwarya S, Prabhasankar P. Food Biosci. 2013;4:68–80.Google Scholar
  6. 6.
    Krystyjan M, Gumul D, Ziobro R, Korus A. LWT Food Sci Technol. 2015;63:640–6.Google Scholar
  7. 7.
    Gambuś H, Gambuś F, Pastuszka D, Wrona P, et al. Int J Food Sci Nutr. 2009;60:31–50.PubMedGoogle Scholar
  8. 8.
    Pasqualone A, Bianco AM, Paradiso VM, Summo C, et al. Food Res Int. 2014;65:385–93.Google Scholar
  9. 9.
    Salehi F. Int J Food Prop. 2019:1–12.Google Scholar
  10. 10.
    Cassano A, Figoli A, Tagarelli A, Sindona G, Drioli E. Desalination. 2006;189:21–30.Google Scholar
  11. 11.
    Salehi F, Food Meas J. Charact. 2006-2012;2017:11.Google Scholar
  12. 12.
    Salehi F, Kashaninejad M, Jafarianlari A. Heat Mass Transf. 2017;53:1751–9.Google Scholar
  13. 13.
    Salehi F. International Journal of Fruit Science. 2019:1–17.Google Scholar
  14. 14.
    Martins ZE, Pinho O, Ferreira IMPLVO. Trends Food Sci. Technol. 2017;67:106–28.Google Scholar
  15. 15.
    Salehi F, Kashaninejad M. International Journal of Fruit Science. 2018;18:394–409.Google Scholar
  16. 16.
    Potter R, Stojceska V, Plunkett A. LWT Food Sci Technol. 2013;51:537–44.Google Scholar
  17. 17.
    Mishra A, Devi M, Jha P. J Food Sci Technol. 2015;52:4423–31.PubMedGoogle Scholar
  18. 18.
    Sharoba AM, Farrag MA, Abd El-Salam AM. J Agroaliment Process Technol. 2013;19:429–44.Google Scholar
  19. 19.
    Puvanenthiran A, Stevovitch-Rykner C, McCann TH, Day L. Food Res Int. 2014;62:701–8.Google Scholar
  20. 20.
    Kowalska H, Czajkowska K, Cichowska J, Lenart A. Trends Food Sci Technol. 2017;67:150–9.Google Scholar
  21. 21.
    Salehi F. J Package Technol Res. 2019;1:1–10.Google Scholar
  22. 22.
    Sharma KD, Karki S, Thakur NS, Attri S. J Food Sci Technol. 2012;49:22–32.PubMedGoogle Scholar
  23. 23.
    McCann TH, Fabre F, Day L. Food Res Int. 2011;44:884–92.Google Scholar
  24. 24.
    Sudha ML, Dharmesh SM, Pynam H, Bhimangoude SV, et al. J Food Sci Technol. 2016;53:1909–18.PubMedPubMedCentralGoogle Scholar
  25. 25.
    Amaya-Cruz DM, Rodríguez-Gonzalez S, Perez-Ramírez IF, Loarca-Pina G, et al. J Funct Foods. 2015;17:93–102.Google Scholar
  26. 26.
    Mildner-Szkudlarz S, Bajerska J. J Sci Food Agric. 2013;93:3271–8.PubMedGoogle Scholar
  27. 27.
    Schieber A, Stintzing FC, Carle R. Trends Food Sci Technol. 2001;12:401–13.Google Scholar
  28. 28.
    O’Shea N, Arendt EK, Gallagher E. Innovative Food Sci Emerg Technol. 2012;16:1–10.Google Scholar
  29. 29.
    Ayala-Zavala JF, Vega-Vega V, Rosas-Domínguez C, Palafox-Carlos H, et al. Food Res Int. 2011;44:1866–74.Google Scholar
  30. 30.
    Elleuch M, Bedigian D, Roiseux O, Besbes S, et al. Food Chem. 2011;124:411–21.Google Scholar
  31. 31.
    Sangnark A, Noomhorm A. Food Res Int. 2004;37:66–74.Google Scholar
  32. 32.
    Serrem CA, de Kock HL, Taylor JRN. Int J Food Sci Tech. 2011;46:74–83.Google Scholar
  33. 33.
    Siddiq M, Nasir M, Ravi R, Butt M, et al. LWT-Food Science and Technology. 2009;42:464–70.Google Scholar
  34. 34.
    Jariyah J, Widjanarko S. B., Yunianta, Estiasih, T. Agriculture and Agricultural Science Procedia. 2016;9:518–24.Google Scholar
  35. 35.
    Ferreira MSL, Santos MCP, Moro TMA, Basto GJ, et al. Journal of Food Science and Technology-mysore. 2015;52:822–30.Google Scholar
  36. 36.
    Ayo JA, Ayo VA, Nkama I, Adewori R. Nigerian Food Journal. 2007;25:77–89.Google Scholar
  37. 37.
    Salehi F, Kashaninejad M. J. Food Meas. Charact. 2018;12:1203–10.Google Scholar
  38. 38.
    Legesse MB, Emire SA. African Journal of Food Science and Technology. 2012;3:193–203.Google Scholar
  39. 39.
    Ashoush IS, Gadallah MGE. World J Dairy Food Sci. 2011;6:35–42.Google Scholar
  40. 40.
    Bandyopadhyay K, Chakraborty C, Bhattacharyya S. Journal of Academia and Industrial Research. 2014;2:661–4.Google Scholar
  41. 41.
    Ajila CM, Leelavathi K, Prasada Rao UJS. J Cereal Sci. 2008;48:319–26.Google Scholar
  42. 42.
    Lu Y, Yeap Foo L. Food Chem. 2000;68:81–5.Google Scholar
  43. 43.
    Gorinstein S, Martin-Belloso O, Park YS, Haruenkit R, et al. Food Chem. 2001;74:309–15.Google Scholar
  44. 44.
    Sudha ML, Baskaran V, Leelavathi K. Food Chem. 2007;104:686–92.Google Scholar
  45. 45.
    Majzoobi M, Vosooghi Poor Z, Mesbahi G, Jamalian J, Farahnaky A. J Texture Stud. 2017;48:616–23.PubMedGoogle Scholar
  46. 46.
    Mehrnia MA, Bashti A, Salehi F. Iranian Food Science and Technology Research Journal. 2017;12:758–66.Google Scholar
  47. 47.
    Chen H, Rubenthaler G, Leung H, Baranowski J. Cereal Chem. 1988;65:244–7.Google Scholar
  48. 48.
    Waghmare AG, Arya SA. J Food Process Preserv. 2014;38:1198–206.Google Scholar
  49. 49.
    Kohajdová Z, Karovičová J, Magala M, Kuchtová V. Chem Pap. 2014;68:1059–65.Google Scholar
  50. 50.
    Salehi F, Kashaninejad M. Dry Technol. 2014;32:720–7.Google Scholar
  51. 51.
    Salehi F, Kashaninejad M. J Food Sci Technol. 2015;52:7361–8.Google Scholar
  52. 52.
    Özboy-Özbaş Ö, Seker IT, Gökbulut I. Journal of Scientific and Engineering Research. 2018;5:256–62.Google Scholar
  53. 53.
    Heinonen MI. J Agric Food Chem. 1990;38:609–12.Google Scholar
  54. 54.
    Hernández-Ortega M, Kissangou G, Necoechea-Mondragón H, Sánchez-Pardo ME, Ortiz-Moreno A. Food Nutr Sci. 2013;4:1037.Google Scholar
  55. 55.
    Hefnawy HT, El-Shourbagy GA, Ramadan MF. J Food Meas Charact. 2016;10:576–83.Google Scholar
  56. 56.
    Salehi F. Heat Mass Transf. 2018;54:3421–6.Google Scholar
  57. 57.
    Akubor PI, Eze JI. Int J Biosci. 2012;2:19–27.Google Scholar
  58. 58.
    Gayas B, Shukla RN, Khan BM. Int J Sci Res Publ. 2012;2:1–5.Google Scholar
  59. 59.
    El-Hag, H., El-Tinay, A., Ahmed, A., University of Khartoum Journal of Agricultural Sciences (Sudan) 2001.Google Scholar
  60. 60.
    Baljeet SY, Ritika BY, Reena K. Int Food Res J. 2014;21:217–22.Google Scholar
  61. 61.
    Hosseini Ghaboos SH, Seyedain Ardabili SM, Kashaninejad M, Asadi G, Aalami M. J Food Sci Technol. 2016;53:2380–8.Google Scholar
  62. 62.
    Nawirska A, Figiel A, Kucharska AZ, Sokół-Łętowska A, Biesiada A. J Food Eng. 2009;94:14–20.Google Scholar
  63. 63.
    Mirhosseini H, Rashid NFA, Amid BT, Cheong KW, et al. LWT-Food Science and Technology. 2015;63:184–90.Google Scholar
  64. 64.
    Obradović V, Babić J, Šubarić D, Jozinović A, Ačkar Đ, Klarić I. Food Chem. 2015;183:136–43.PubMedGoogle Scholar
  65. 65.
    Kulkarni AS, Joshi DC. Int Food Res J. 2013;20:587–91.Google Scholar
  66. 66.
    Vanamala J, Cobb G, Turner ND, Lupton JR, Yoo KS, Pike LM, et al. J Agric Food Chem. 2005;53:3980–5.PubMedGoogle Scholar
  67. 67.
    Niu LY, Wu JH, Liao XJ, Chen F, et al. Agric Sci China. 2008;7:41–7.Google Scholar
  68. 68.
    Topuz A, Topakci M, Canakci M, Akinci I, Ozdemir F. J Food Eng. 2005;66:519–23.Google Scholar
  69. 69.
    Fernandez-Lopez J, Sendra-Nadal E, Navarro C, Sayas E, et al. Int J Food Sci Technol. 2009;44:748–56.Google Scholar
  70. 70.
    Larrea MA, Chang YK, Martinez-Bustos F. LWT- Food Science and Technology. 2005;38:213–20.Google Scholar
  71. 71.
    Kohajdová Z, Karovičová J, Jurasová M. Acta Aliment. 2013;42:1–8.Google Scholar
  72. 72.
    Ibrahium M, Hegazy A. Current Science International. 2014;3:26–33.Google Scholar
  73. 73.
    Alam N, Amin R, Khan A, Ara I, Shim MJ, Lee MW, et al. Mycobiology. 2008;36:228–32.PubMedPubMedCentralGoogle Scholar
  74. 74.
    Salehi F, Kashaninejad M, Asadi F, Najafi A. J Food Sci Technol. 2016;53:1418–23.PubMedPubMedCentralGoogle Scholar
  75. 75.
    Ng SH, Robert SD, Ahmad WANW, Ishak WRW. Food Chem. 2017;227:358–68.PubMedGoogle Scholar
  76. 76.
    Bello M, Oluwamukomi MO, Enujiugha VN. Archives of Current Research International. 2017;9:1–11.Google Scholar
  77. 77.
    Farzana T. Mohajan, S. Food science & nutrition. 2015;3:363–9.Google Scholar
  78. 78.
    Singh J, Sindhu SC, Sindhu A, Yadav A. International Journal of Current Research. 2016;8:27155–9.Google Scholar
  79. 79.
    Gurak PD, De Bona GS, Tessaro IC, Marczak LDF. Food Res Int. 2014;62:786–92.Google Scholar
  80. 80.
    Alezandro MR, Dubé P, Desjardins Y, Lajolo FM, Genovese MI. Food Res Int. 2013;54:468–77.Google Scholar
  81. 81.
    Abe LT, Lajolo FM, Genovese MI. J Sci Food Agric. 2012;92:1679–87.PubMedGoogle Scholar
  82. 82.
    Leite AV, Malta LG, Riccio MF, Eberlin MN, Pastore GM, Maróstica Júnior MR. J Agric Food Chem. 2011;59:2277–83.PubMedGoogle Scholar
  83. 83.
    Lenquiste, S. A., Batista, Â. G., Marineli, R. d. S., Dragano, N. R. V., Maróstica, M. R., Food Res. Int. 2012, 49, 153–160.Google Scholar
  84. 84.
    Bertagnolli S, Silveira MLR, Fogaça ADO, Umann L, Penna NG. Food Science and Technology. 2014;34:303–8.Google Scholar
  85. 85.
    Srivastava P, Indrani D, Singh RP. Int J Food Sci Nutr. 2014;65:827–33.PubMedGoogle Scholar
  86. 86.
    Ismail T, Akhtar S, Riaz M, Ismail A. Int J Food Sci Nutr. 2014;65:661–6.PubMedGoogle Scholar
  87. 87.
    Paul P, Bhattacharyya S. Int J Agric Food Sci. 2015:5.Google Scholar
  88. 88.
    Gül H, Sen H. CyTA - Journal of Food. 2017;15:622–8.Google Scholar
  89. 89.
    Ranjitha J, Bhuvaneshwari G, Jagadeesh SL. Int J Curr Microbiol App Sci. 2018;7:3680–8.Google Scholar
  90. 90.
    Aksoylu Z, Çağindi Ö, Köse E. J Food Qual. 2015;38:164–74.Google Scholar
  91. 91.
    Smith MAL, Marley KA, Seigler D, Singletary KW, Meline B. J Food Sci. 2000;65:352–6.Google Scholar
  92. 92.
    Nindo CI, Tang J, Powers JR, Takhar PS. LWT Food Sci Technol. 2007;40:292–9.Google Scholar
  93. 93.
    Youdim KA, Shukitt-Hale B, Mackinnon S, Kalt W, Joseph JA. Biochim Biophys Acta. 2000;1523:117–22.PubMedGoogle Scholar
  94. 94.
    Mišan A, Šarić B, Nedeljković N, Pestorić M, et al. International Journal of Agricultural and Biosystems Engineering. 2014;8:340–3.Google Scholar
  95. 95.
    Bail S, Stuebiger G, Krist S, Unterweger H, Buchbauer G. Food Chem. 2008;108:1122–32.PubMedGoogle Scholar
  96. 96.
    Faraji Kafshgari S, Falah Shojaee M. Akbaryan. Innovative Food Technologies: M. j; 2014. p. 85–93.Google Scholar
  97. 97.
    Acun S, Gül H. Quality Assurance and Safety of Crops & Foods. 2013;6:81–8.Google Scholar
  98. 98.
    Bhat MA, Bhat A. J Food Process Technol. 2013;4:4–9.Google Scholar
  99. 99.
    El-Sharnouby GA, Aleid SM, Al-Otaibi MM. Food Nutr Sci. 2012;3:322–8.Google Scholar
  100. 100.
    Özboy-Özbaş Ö, Seker IT, Gökbulut I. Food Sci Biotechnol. 2010;19:979–86.Google Scholar

Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  1. 1.Department of Biosystems Engineering, Faculty of AgricultureBu-Ali Sina UniversityHamedanIran

Personalised recommendations