Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects
Author(s)
Date Issued
2024
Type
article
Volume
59
Issue
10
Start Page
7560
End Page
7569
Abstract
The consumer is looking for foods that can satisfy the need to combine nutrition and well-being, not only balanced in their composition but also endowed with properties that can improve, or at least maintain, a good state of health. The study aims to enrich the short-crust pastry with raspberry powder as a base for breakfast biscuits, increasing its antioxidant properties. Optimizing the extent of integration with raspberry powder helped avoid interference with the cross-linking process of the gluten mesh. The reformulation of shortbread cookies was compared with that of non-enriched biscuits to define chemical composition, antioxidant potential, and sensory profile. A consumer test helped to evaluate the acceptability of the new formulations. The results indicate that the integration with the optimal identified percent-age of raspberry powder, by-products of juice production, represents an excellent matrix to increase the health properties of shortbread cookies, improving functionality and sensory acceptability.
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