부산대학교 도서관

The industrial by-product of blueberry juice, a source of fibre with antioxidant capacity was used to develop cookies. Once dried and ground the blueberries by-product, its composition and functional properties were analyzed and used to develop fibre enriched cookies. A central composite design was used to optimize the cookie formulation maximizing antioxidant and total polyphenol content varying fibre content (3-9 g/100 g), baking temperature (160-180 °C) and dough thickness (0.5-1.0 cm). Antioxidant capacity and total polyphenol content showed both a similar behaviour, increasing when fibre content increases. The increasing of dough thickness and baking temperature decreases the antioxidant capacity and total polyphenol content. Cookie with 9% fibre, 180 °C baking temperature and 0.50 cm dough thickness and cookie with 9% of fibre, 170°C baking temperature and 0.75 cm dough thickness showed maximum antioxidant capacity and polyphenol content with no significant differences between them; both cookies can be labelled using a fibre claim.