title: Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies.
abstract: Successful valorisation of raspberry and blueberry pomace was achieved through their application, as dried and ground powders, in the formulation of value-added gluten-free cookies. Simplex-lattice mixture design approach was applied to obtain the product with the best sensory properties, nutritional profile and antioxidant activity. The highest desirability of 90.0 % was accomplished with the substitution of gluten-free flour mixture with 28.2 % of blueberry and 1.8 % of raspberry pomace. The model was verified. Optimized cookies had similar protein (3.72 %) and carbohydrate (66.7 %) contents as gluten-containing counterparts used for comparison, but significantly lower fat content (10.97 %). Daily portion of the optimized cookies meets: 5.00 % and 7.73 % of dietary reference intakes (DRIs) for linoleic acid, 23.6 % and 34.3 % of DRIs for α-linolenic acid and 10.3 % and 15.6 % of DRIs for dietary fibers, for male and female adults, respectively. The nutritional profile of the optimized formulation makes it comparable with added-value gluten-containing counterparts.
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
authors.forename: Bojana
authors.initials: B
authors.lastname: Šarić
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
authors.forename: Aleksandra
authors.initials: A
authors.lastname: Mišan
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
authors.forename: Anamarija
authors.initials: A
authors.lastname: Mandić
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
authors.forename: Nataša
authors.initials: N
authors.lastname: Nedeljković
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
authors.forename: Milica
authors.initials: M
authors.lastname: Pojić
authors.affiliation: Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
authors.forename: Mladenka
authors.initials: M
authors.lastname: Pestorić
authors.affiliation: Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia.
authors.forename: Sonja
authors.initials: S
authors.lastname: Đilas
keywords: Blueberry; Gluten-free cookies; Mixture design; Pomace; Raspberry