Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

The aim of the present study is to analyse the effect of freeze-dried blackberry powder (BP) added in the range from 0% to 5% on the physical properties and some nutritional parameters of gluten-free crispbread. Batter added with BP had a significantly lower pH value, while the highest indicator of...

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Bibliographic Details
Published in:CYTA: journal of food 2019-01, Vol.17 (1), p.841-849
Main Authors: Różyło, Renata, Wójcik, Monika, Biernacka, Beata, Dziki, Dariusz
Format: Article
Language:English
Subjects:
Anthocyanins
Blackberry
Calcium
Color
colorante natural
crispbread
Divergence
Flavonoids
Freeze drying
Gluten
gluten-free
Iron
Magnesium
Manganese
Mineral composition
Minerals
natural colourant
pan crujiente
Parameters
Physical properties
Potassium
sin gluten
zarzamora
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Summary:The aim of the present study is to analyse the effect of freeze-dried blackberry powder (BP) added in the range from 0% to 5% on the physical properties and some nutritional parameters of gluten-free crispbread. Batter added with BP had a significantly lower pH value, while the highest indicator of batter divergence was observed in the batter without the addition of BP. Freeze-dried BP was characterised by the following colour parameters: L* = 42.87, a* = 15.91 and b* = −0.26. Lightness component (L*) of gluten-free crispbread decreased from 75.27 to 42.73, colour (b*) value decreased from 19.91 to 8.27 and redness (a*) value increased from 1.10 to 7.32 with the addition of BP at a range from 0% to 5%. Crispbreads prepared with BP (5%) also had significantly higher minerals including potassium, calcium, magnesium, iron and manganese in comparison to control crispbreads. In addition, BP caused an increase in total flavonoids, phenolics and anthocyanins content.
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2019.1660725