Effect of berries pomace on physical and sensory properties of wheat cookies

Abstract

During food processing the food industry produces significant amounts of by-products which are usually used in animal feeding. Berries pomace, a by-product of juice industry, is a rich source of fibre and polyphenols. The aim of the present study was to determine the color, texture and sensory properties of wheat cookies enriched by 10, 15 and 20 addition of finely ground strawberries, raspberries and red currants pomace. The cookies were prepared with slight modification in standard AACC method (10-50D) using following ingredients – flour, sodium bicarbonate, salt, skim milk powder, shortening, sugar and water. Berries pomace was used to change 10, 15 and 20 of wheat flours. The dough was kneaded and sheeted to a uniform thickness of 0.5 cm and cut in rectangular of 2x7 cm. Cookies were baked at 170 °C for 15 minutes. Cookies made from wheat without pomace additives served as a control. Color of cookies was detected by spectrophotometer ColorFlex assessing the values of coordinates L*, a*, b*. The chroma (C*) and hue angle (h°) were also calculated. Hardness of the baked cookies was measured using a texture analyser TA.XT.Plus (UK). Cookies were subjected to sensory evaluation assessing color and appearance, aroma, taste, texture and overall acceptability. The control variant cookies displayed highest values for lightness (L- value) 68.29 NBS units, yellowness (b-value) 34.72 and the lowest for redness (a-value) 7.08. The highest a value was observed of cookies with 15 of raspberries pomace and the lowest of b value – cookies with 20 of raspberries pomace. The hardest were cookies with 10 of raspberries pomace. The best overall sensory acceptability showed cookies with 20 of all berries pomace additive and the worst - wheat cookies (control)