Skip to main content
SpringerLink
Log in

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

  • Review
  • Published:
Nutrire Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1

Similar content being viewed by others

Abbreviations

FAC:

phytic acid content

FVP:

fruit and vegetable powder

PPs:

polyphenols

References

  1. Salehi F, Kashaninejad M, Akbari E, Sobhani SM, Asadi F. J Texture Stud. 2016;47:34–9.

    Google Scholar 

  2. Vergara-Valencia N, Granados-Pérez E, Agama-Acevedo E, Tovar J, et al. LWT-Food Science and Technology. 2007;40:722–9.

    CAS  Google Scholar 

  3. Lai WT, Khong NMH, Lim SS, Hee YY, et al. Trends Food Sci Technol. 2017;59:148–60.

    CAS  Google Scholar 

  4. Caleja C, Barros L, Antonio AL, Oliveira MBPP, Ferreira ICFR. Food Chem. 2017;216:342–6.

    CAS  PubMed  Google Scholar 

  5. Padma Ishwarya S, Prabhasankar P. Food Biosci. 2013;4:68–80.

    CAS  Google Scholar 

  6. Krystyjan M, Gumul D, Ziobro R, Korus A. LWT Food Sci Technol. 2015;63:640–6.

    CAS  Google Scholar 

  7. Gambuś H, Gambuś F, Pastuszka D, Wrona P, et al. Int J Food Sci Nutr. 2009;60:31–50.

    PubMed  Google Scholar 

  8. Pasqualone A, Bianco AM, Paradiso VM, Summo C, et al. Food Res Int. 2014;65:385–93.

    CAS  Google Scholar 

  9. Salehi F. Int J Food Prop. 2019:1–12.

  10. Cassano A, Figoli A, Tagarelli A, Sindona G, Drioli E. Desalination. 2006;189:21–30.

    CAS  Google Scholar 

  11. Salehi F, Food Meas J. Charact. 2006-2012;2017:11.

    Google Scholar 

  12. Salehi F, Kashaninejad M, Jafarianlari A. Heat Mass Transf. 2017;53:1751–9.

    Google Scholar 

  13. Salehi F. International Journal of Fruit Science. 2019:1–17.

  14. Martins ZE, Pinho O, Ferreira IMPLVO. Trends Food Sci. Technol. 2017;67:106–28.

    CAS  Google Scholar 

  15. Salehi F, Kashaninejad M. International Journal of Fruit Science. 2018;18:394–409.

    Google Scholar 

  16. Potter R, Stojceska V, Plunkett A. LWT Food Sci Technol. 2013;51:537–44.

    CAS  Google Scholar 

  17. Mishra A, Devi M, Jha P. J Food Sci Technol. 2015;52:4423–31.

    CAS  PubMed  Google Scholar 

  18. Sharoba AM, Farrag MA, Abd El-Salam AM. J Agroaliment Process Technol. 2013;19:429–44.

    CAS  Google Scholar 

  19. Puvanenthiran A, Stevovitch-Rykner C, McCann TH, Day L. Food Res Int. 2014;62:701–8.

    CAS  Google Scholar 

  20. Kowalska H, Czajkowska K, Cichowska J, Lenart A. Trends Food Sci Technol. 2017;67:150–9.

    CAS  Google Scholar 

  21. Salehi F. J Package Technol Res. 2019;1:1–10.

    Google Scholar 

  22. Sharma KD, Karki S, Thakur NS, Attri S. J Food Sci Technol. 2012;49:22–32.

    CAS  PubMed  Google Scholar 

  23. McCann TH, Fabre F, Day L. Food Res Int. 2011;44:884–92.

    CAS  Google Scholar 

  24. Sudha ML, Dharmesh SM, Pynam H, Bhimangoude SV, et al. J Food Sci Technol. 2016;53:1909–18.

    CAS  PubMed  PubMed Central  Google Scholar 

  25. Amaya-Cruz DM, Rodríguez-Gonzalez S, Perez-Ramírez IF, Loarca-Pina G, et al. J Funct Foods. 2015;17:93–102.

    CAS  Google Scholar 

  26. Mildner-Szkudlarz S, Bajerska J. J Sci Food Agric. 2013;93:3271–8.

    CAS  PubMed  Google Scholar 

  27. Schieber A, Stintzing FC, Carle R. Trends Food Sci Technol. 2001;12:401–13.

    CAS  Google Scholar 

  28. O’Shea N, Arendt EK, Gallagher E. Innovative Food Sci Emerg Technol. 2012;16:1–10.

    Google Scholar 

  29. Ayala-Zavala JF, Vega-Vega V, Rosas-Domínguez C, Palafox-Carlos H, et al. Food Res Int. 2011;44:1866–74.

    CAS  Google Scholar 

  30. Elleuch M, Bedigian D, Roiseux O, Besbes S, et al. Food Chem. 2011;124:411–21.

    CAS  Google Scholar 

  31. Sangnark A, Noomhorm A. Food Res Int. 2004;37:66–74.

    CAS  Google Scholar 

  32. Serrem CA, de Kock HL, Taylor JRN. Int J Food Sci Tech. 2011;46:74–83.

    CAS  Google Scholar 

  33. Siddiq M, Nasir M, Ravi R, Butt M, et al. LWT-Food Science and Technology. 2009;42:464–70.

    CAS  Google Scholar 

  34. Jariyah J, Widjanarko S. B., Yunianta, Estiasih, T. Agriculture and Agricultural Science Procedia. 2016;9:518–24.

    Google Scholar 

  35. Ferreira MSL, Santos MCP, Moro TMA, Basto GJ, et al. Journal of Food Science and Technology-mysore. 2015;52:822–30.

    CAS  Google Scholar 

  36. Ayo JA, Ayo VA, Nkama I, Adewori R. Nigerian Food Journal. 2007;25:77–89.

    CAS  Google Scholar 

  37. Salehi F, Kashaninejad M. J. Food Meas. Charact. 2018;12:1203–10.

    Google Scholar 

  38. Legesse MB, Emire SA. African Journal of Food Science and Technology. 2012;3:193–203.

    Google Scholar 

  39. Ashoush IS, Gadallah MGE. World J Dairy Food Sci. 2011;6:35–42.

    Google Scholar 

  40. Bandyopadhyay K, Chakraborty C, Bhattacharyya S. Journal of Academia and Industrial Research. 2014;2:661–4.

    Google Scholar 

  41. Ajila CM, Leelavathi K, Prasada Rao UJS. J Cereal Sci. 2008;48:319–26.

    CAS  Google Scholar 

  42. Lu Y, Yeap Foo L. Food Chem. 2000;68:81–5.

    CAS  Google Scholar 

  43. Gorinstein S, Martin-Belloso O, Park YS, Haruenkit R, et al. Food Chem. 2001;74:309–15.

    CAS  Google Scholar 

  44. Sudha ML, Baskaran V, Leelavathi K. Food Chem. 2007;104:686–92.

    CAS  Google Scholar 

  45. Majzoobi M, Vosooghi Poor Z, Mesbahi G, Jamalian J, Farahnaky A. J Texture Stud. 2017;48:616–23.

    PubMed  Google Scholar 

  46. Mehrnia MA, Bashti A, Salehi F. Iranian Food Science and Technology Research Journal. 2017;12:758–66.

    Google Scholar 

  47. Chen H, Rubenthaler G, Leung H, Baranowski J. Cereal Chem. 1988;65:244–7.

    Google Scholar 

  48. Waghmare AG, Arya SA. J Food Process Preserv. 2014;38:1198–206.

    Google Scholar 

  49. Kohajdová Z, Karovičová J, Magala M, Kuchtová V. Chem Pap. 2014;68:1059–65.

    Google Scholar 

  50. Salehi F, Kashaninejad M. Dry Technol. 2014;32:720–7.

    CAS  Google Scholar 

  51. Salehi F, Kashaninejad M. J Food Sci Technol. 2015;52:7361–8.

    CAS  Google Scholar 

  52. Özboy-Özbaş Ö, Seker IT, Gökbulut I. Journal of Scientific and Engineering Research. 2018;5:256–62.

    Google Scholar 

  53. Heinonen MI. J Agric Food Chem. 1990;38:609–12.

    CAS  Google Scholar 

  54. Hernández-Ortega M, Kissangou G, Necoechea-Mondragón H, Sánchez-Pardo ME, Ortiz-Moreno A. Food Nutr Sci. 2013;4:1037.

    Google Scholar 

  55. Hefnawy HT, El-Shourbagy GA, Ramadan MF. J Food Meas Charact. 2016;10:576–83.

    Google Scholar 

  56. Salehi F. Heat Mass Transf. 2018;54:3421–6.

    CAS  Google Scholar 

  57. Akubor PI, Eze JI. Int J Biosci. 2012;2:19–27.

    Google Scholar 

  58. Gayas B, Shukla RN, Khan BM. Int J Sci Res Publ. 2012;2:1–5.

    Google Scholar 

  59. El-Hag, H., El-Tinay, A., Ahmed, A., University of Khartoum Journal of Agricultural Sciences (Sudan) 2001.

    Google Scholar 

  60. Baljeet SY, Ritika BY, Reena K. Int Food Res J. 2014;21:217–22.

    Google Scholar 

  61. Hosseini Ghaboos SH, Seyedain Ardabili SM, Kashaninejad M, Asadi G, Aalami M. J Food Sci Technol. 2016;53:2380–8.

    Google Scholar 

  62. Nawirska A, Figiel A, Kucharska AZ, Sokół-Łętowska A, Biesiada A. J Food Eng. 2009;94:14–20.

    Google Scholar 

  63. Mirhosseini H, Rashid NFA, Amid BT, Cheong KW, et al. LWT-Food Science and Technology. 2015;63:184–90.

    CAS  Google Scholar 

  64. Obradović V, Babić J, Šubarić D, Jozinović A, Ačkar Đ, Klarić I. Food Chem. 2015;183:136–43.

    PubMed  Google Scholar 

  65. Kulkarni AS, Joshi DC. Int Food Res J. 2013;20:587–91.

    CAS  Google Scholar 

  66. Vanamala J, Cobb G, Turner ND, Lupton JR, Yoo KS, Pike LM, et al. J Agric Food Chem. 2005;53:3980–5.

    CAS  PubMed  Google Scholar 

  67. Niu LY, Wu JH, Liao XJ, Chen F, et al. Agric Sci China. 2008;7:41–7.

    CAS  Google Scholar 

  68. Topuz A, Topakci M, Canakci M, Akinci I, Ozdemir F. J Food Eng. 2005;66:519–23.

    Google Scholar 

  69. Fernandez-Lopez J, Sendra-Nadal E, Navarro C, Sayas E, et al. Int J Food Sci Technol. 2009;44:748–56.

    CAS  Google Scholar 

  70. Larrea MA, Chang YK, Martinez-Bustos F. LWT- Food Science and Technology. 2005;38:213–20.

    CAS  Google Scholar 

  71. Kohajdová Z, Karovičová J, Jurasová M. Acta Aliment. 2013;42:1–8.

    Google Scholar 

  72. Ibrahium M, Hegazy A. Current Science International. 2014;3:26–33.

    Google Scholar 

  73. Alam N, Amin R, Khan A, Ara I, Shim MJ, Lee MW, et al. Mycobiology. 2008;36:228–32.

    CAS  PubMed  PubMed Central  Google Scholar 

  74. Salehi F, Kashaninejad M, Asadi F, Najafi A. J Food Sci Technol. 2016;53:1418–23.

    CAS  PubMed  PubMed Central  Google Scholar 

  75. Ng SH, Robert SD, Ahmad WANW, Ishak WRW. Food Chem. 2017;227:358–68.

    CAS  PubMed  Google Scholar 

  76. Bello M, Oluwamukomi MO, Enujiugha VN. Archives of Current Research International. 2017;9:1–11.

    Google Scholar 

  77. Farzana T. Mohajan, S. Food science & nutrition. 2015;3:363–9.

    CAS  Google Scholar 

  78. Singh J, Sindhu SC, Sindhu A, Yadav A. International Journal of Current Research. 2016;8:27155–9.

    CAS  Google Scholar 

  79. Gurak PD, De Bona GS, Tessaro IC, Marczak LDF. Food Res Int. 2014;62:786–92.

    CAS  Google Scholar 

  80. Alezandro MR, Dubé P, Desjardins Y, Lajolo FM, Genovese MI. Food Res Int. 2013;54:468–77.

    CAS  Google Scholar 

  81. Abe LT, Lajolo FM, Genovese MI. J Sci Food Agric. 2012;92:1679–87.

    CAS  PubMed  Google Scholar 

  82. Leite AV, Malta LG, Riccio MF, Eberlin MN, Pastore GM, Maróstica Júnior MR. J Agric Food Chem. 2011;59:2277–83.

    CAS  PubMed  Google Scholar 

  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.

  84. Bertagnolli S, Silveira MLR, Fogaça ADO, Umann L, Penna NG. Food Science and Technology. 2014;34:303–8.

    Google Scholar 

  85. Srivastava P, Indrani D, Singh RP. Int J Food Sci Nutr. 2014;65:827–33.

    CAS  PubMed  Google Scholar 

  86. Ismail T, Akhtar S, Riaz M, Ismail A. Int J Food Sci Nutr. 2014;65:661–6.

    CAS  PubMed  Google Scholar 

  87. Paul P, Bhattacharyya S. Int J Agric Food Sci. 2015:5.

  88. Gül H, Sen H. CyTA - Journal of Food. 2017;15:622–8.

    Google Scholar 

  89. Ranjitha J, Bhuvaneshwari G, Jagadeesh SL. Int J Curr Microbiol App Sci. 2018;7:3680–8.

    Google Scholar 

  90. Aksoylu Z, Çağindi Ö, Köse E. J Food Qual. 2015;38:164–74.

    CAS  Google Scholar 

  91. Smith MAL, Marley KA, Seigler D, Singletary KW, Meline B. J Food Sci. 2000;65:352–6.

    CAS  Google Scholar 

  92. Nindo CI, Tang J, Powers JR, Takhar PS. LWT Food Sci Technol. 2007;40:292–9.

    CAS  Google Scholar 

  93. Youdim KA, Shukitt-Hale B, Mackinnon S, Kalt W, Joseph JA. Biochim Biophys Acta. 2000;1523:117–22.

    CAS  PubMed  Google Scholar 

  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. Bail S, Stuebiger G, Krist S, Unterweger H, Buchbauer G. Food Chem. 2008;108:1122–32.

    CAS  PubMed  Google Scholar 

  96. Faraji Kafshgari S, Falah Shojaee M. Akbaryan. Innovative Food Technologies: M. j; 2014. p. 85–93.

    Google Scholar 

  97. Acun S, Gül H. Quality Assurance and Safety of Crops & Foods. 2013;6:81–8.

    Google Scholar 

  98. Bhat MA, Bhat A. J Food Process Technol. 2013;4:4–9.

    Google Scholar 

  99. El-Sharnouby GA, Aleid SM, Al-Otaibi MM. Food Nutr Sci. 2012;3:322–8.

    CAS  Google Scholar 

  100. Özboy-Özbaş Ö, Seker IT, Gökbulut I. Food Sci Biotechnol. 2010;19:979–86.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Biosystems Engineering, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran

    Fakhreddin Salehi

Authors
  1. Fakhreddin Salehi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Fakhreddin Salehi.

Ethics declarations

Conflict of interest

The author declares that he has no conflict of interest.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Salehi, F. Recent applications of powdered fruits and vegetables as novel ingredients in biscuits: a review. Nutrire 45, 1 (2020). https://doi.org/10.1186/s41110-019-0103-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • DOI: https://doi.org/10.1186/s41110-019-0103-8

Keywords

Search

Navigation