Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties
- Blanco Canalis, María Soledad
- Baroni, María Verónica
- León, A. E.
- Ribotta, Pablo Daniel
DOIAbstract
The aim of this work was to identify and quantify the bioaccesible phenolic compounds and evaluate their relationship with the antioxidant properties of three different cookies formulated with 10.5% peach pulp incorporation and 50% fat or added-sucrose reduction. Peach pulp and dietary fiber were incorporated in cookie formulation and two levels of fat or sucrose were analyzed. Cookie quality was modified by fruit incorporation and reduction of fat and added-sucrose. Fruit incorporation changed the polyphenol profile and improved antioxidant properties. Most phenolic compounds quantified in both the extracts and the different stages of the simulated digestion were higher in the sucrose/fat reduced samples than in the control samples, which ...
Add to ORKG