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

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)Vytauto Didžiojo universitetasŽemės ūkio akademij