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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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11 .   Development and characterization of biscuits based on sea buckthorn and blueberries by-products

Authors: Elena Andruța Mureșan, Simona Chiș, Constantin Gheorghe Cerbu, Simona Man, Anamaria Pop, Romina Marc, Vlad Mureșan, Sevastița Muste

Volume 25, Issue 2;
Pages: 59-63; 2019
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The fruits of blueberry and sea buckthorn are commonly used in food industry and phytotherapy. The aim of the study was develop and characterize a new ingredient derived from sea buckthorn and blueberries by-products, with a complex of nutrients, fibers and vitamins, in the form of powder, which can be used in biscuit-type products. The total phenolic content, antioxidative activity of blueberry and sea buckthorn by-products were determined using spectrophotometric methods. Physico-chemical methods have been used to determine dry matter, fat, alkalinity and mineral substances. The dried powder obtained from blueberries and sea buckthorn by-products is recommended as a new ingredient for digestive biscuit-type products, the mixture of whole wheat flour and ground oat flakes from the conventional composition being succesfulluy substituted by 10% by-product powder.

Keywords: blueberry, sea buckthorn, by-products, biscuits

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