%0 Journal Article
%T Blueberry by
%A Ana Curutchet
%A Camila Tagliani
%A Claudia Perez
%A Patricia Arcia
%A Sonia Cozzano
%J Food Science and Technology International
%@ 1532-1738
%D 2018
%R 10.1177/1082013217748729
%X A by-product of blueberry juice industries was used as an ingredient to develop fiber-enriched cookies. The blueberry pomace, once ground and dried, was used as an ingredient in cookie formulation. A control cookie was elaborated as reference. Cookies were analyzed for composition and functional properties. The fiber content obtained in the fiber-enriched cookie allows it to be labeled as ¡°high fiber¡± in the European Union and as a ¡°source of fiber¡± in MERCOSUR. The fiber-enriched cookie presented highly increased values on the antioxidant capacity and the polyphenol content when compared against the control cookie. Sensory evaluation was performed. Acceptability of the fiber-enriched cookie reached a value of 5.3 in a nine-point hedonic scale. Further strategies should be necessary in order to achieve an acceptable product. Cookies were subjected to an in vitro digestive process. Results show that the cookies¡¯ phytochemicals are bioaccessible and potentially bioavailable. Therefore, eating this type of food would represent an increase in the amount of antioxidants ingested and redound to a health benefit. In addition to improving both nutritional and functional properties of cookies, the present development represents an innovative strategy for a more sustainable growth of fruit juice industries
%K Antioxidant fiber
%K cookies
%K functional food
%K consumer acceptability
%K bioaccessibility
%U https://journals.sagepub.com/doi/full/10.1177/1082013217748729