%0 Journal Article
%T Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition
%A Beata Biernacka
%A Dariusz Dziki
%A Monika W¨®jcik
%A Renata R¨®£¿y£¿o
%J CyTA - Journal of Food
%D 2019
%R https://doi.org/10.1080/19476337.2019.1660725
%X ABSTRACT 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
%U https://www.tandfonline.com/doi/full/10.1080/19476337.2019.1660725