RESEARCH PAPER
Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets
1
Department of Food Engineering and Machines, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland
2
Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
3
Division of Cereal Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159C, 02-786 Warsaw, Poland
Acceptance date: 2018-11-15
Publication date: 2019-05-16
Int. Agrophys. 2019, 33(2): 217-225
KEYWORDS
TOPICS
ABSTRACT
Freeze-dried elderberry and chokeberry were proposed as natural colorants for gluten-free wafers. In addition to colour, other physical and sensorial properties of wafer sheets were also evaluated. The elderberry powder was significantly darker (L* equal 37.61) than the chokeberry powder (L* equal 41.01), and it was characterized by a considerably lower a* value (4.21 in comparison with 12.32). These powdered fruits were added in the range from 0 to 5 %. A new indicator of wafer batter delamination was developed, which can also be proposed for other liquids. Significant and favourable changes were noted in the colour of both batter and wafers, with an increased content of fruits from 1 to 5%. Gluten-free wafers with a 5% addition of fruits were characterized by L*, a*, b* values, respectively, equalling 35.73, 6.05 and 3.24 for elderberry, and 39.74, 7.15 and 5.05 for chokeberry. Wafers with a 5% addition of chokeberry and elderberry, in comparison to control wafers, had significantly higher contents of minerals, including iron, potassium, calcium, magnesium and sodium. The freeze-dried elderberry powder, as compared to the chokeberry powder, was found to significantly increase the content of these minerals. In addition, the total flavonoids content was higher in the wafers containing elderberry. Freeze-dried chokeberry and elderberry can be proposed as natural colorants and valuable functional components for wafers
CONFLICT OF INTEREST
The authors declare that they have no conflicts of interest pertaining to this study.
REFERENCES (41)
1.
Amchova P., Kotolova H., and Ruda-Kucerova J., 2015. Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3), 914-922. https://doi.org/10.1016/j.yrtp....
2.
Aydogdu A., Sumnu G., and Sahin S., 2018. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. J. Food Sci. Technol., 55(2), 667-677.
3.
Bélafi-Bakó K., Cserjési P., Beszédes S., Csanádi Z., and Hodúr C., 2012. Berry Pectins: Microwave-Assisted Extraction and Rheological Properties. Food and Bioprocess Technol., 5(3), 1100-1105.
4.
Bhatt S.M., and Gupta R.K., 2015. Bread (composite flour) formulation and study of its nutritive, phytochemical and functional properties. J. Pharmacognosy Phytochemistry, 4(2), 254-268.
5.
Casati C.B., Sánchez V., Baeza R., Magnani N., Evelson P., and Zamora M.C., 2012. Relationships between colour parameters, phenolic content and sensory changes of processed blueberry, elderberry and blackcurrant commercial juices. Int. J. Food Sci. Technol., 47, 1728-1736. https://doi.org/10.1111/j.1365....
6.
Charlebois D., 2007. Elderberry as a Medicinal Plant. In Issues in New Crops and New Uses (Eds J. Janick, A. Whipket). ASHS Press, Alexandr’ıa, Va.
7.
Cserjési P., Bélafi-Bakó K., Csanádi Z., Beszédes S., and Hodúr C., 2011. Simultaneous recovery of pectin and colorants from solid agro-wastes formed in processing of colorful berries. Progress in Agric. Eng. Sci., 7(8), 65-80. https://doi.org/10.1556/Progre....
8.
Delgado-Andrade C., Conde-Aguilera J.A., Haro A., de la Cueva S.P., and Rufian-Henares J.A., 2010. A combined procedure to evaluate the global antioxidant response of bread. J. Cereal Sci., 52(2), 239-246. https://doi.org/10.1016/j.jcs.....
9.
Dogan I.S., 2006. Factors affecting wafer sheet quality. Int. J. Food Sci. Technol., 41, 569-576. https://doi.org/10.1111/j.1365....
10.
Dogan I.S., Yildiz O., and Meral R., 2016. Optimization of corn, rice and buckwheat formulations for gluten-free wafer production. Food Sci. Technol. Int., 22, 5, 410-419.
11.
EN standards (EN 13804:2003; EN 15505:2008). Foodstuffs – Determination of trace elements. European Committee for Standardization, B-1050 Brussels.
12.
Espín J.C., Soler-Rivas C., Wichers H ., and García-Viguera C., 2000. Anthocyanin-based natural colorants: A new source of antiradical activity for foodstuff. J Agric. Food Chem., 48, 1588-1592, https://doi:10.1021/jf9911390.
13.
Franke A.A., Custer L.J., Arakaki C., and Murphy S.P., 2004. Vitamin C and flavonoid levels of fruits and vegetables consumed in Hawaii. J. Food Composition and Analysis, 17(1), 1-35. https://doi.org/10.1016/S0889-....
14.
Go S.K., Chia S.L., Tan C.P., and Chong G.H., 2017. Effects of multi-stage dehumidified-air drying on the polyphenol content of Hydrocotyle bonariensis. Int. Food Res. J., 24(2), 589-593.
15.
Gularte M.A., de la Hera E., Gómez M., and Rosell C.M., 2012. Effect of different fibers on batter and gluten-free layer cake properties. LWT – Food Sci. Technol., 48(2), 209-214. https://doi.org/10.1016/j.lwt.....
16.
Huber R. and Schoenlechner R., 2016. Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates – Part I: effect of starch and sugar components. Food Sci.d Nutrition, 5(3), 504-512. https://doi.org/10.1002/fsn3.4....
17.
Jakobek L., and Seruga M., 2012. Influence of anthocyanins, flavonols and phenolic acids on the antiradical activity of berries and small fruits. Int. J. Food Properties, 15,122-133. https://doi.org/10.1080/109429....
18.
Ksonzekova P., Mariychuk R., Eliasova A., Mudronova D., Csank T., Kiraly J., Marcincakova D., Pistl J., and Tkacikova L., 2016. In vitro study of biological activities of anthocyanin-rich berry extracts on porcine intestinal epithelial cells. J. Sci. Food Agric., 96(4), 1093-1100. https://doi.org/10.1002/jsfa.7....
19.
Lim H.S., Park S.H., Ghafoor K., Hwang S.Y. and Park J., 2011. Quality and antioxidant property of bread containing turmeric. Curcuma longa L. cultivated in South Korea. Food Chemistry, 112, 1577-1582. https://doi.org/10.1016/j.food....
20.
Martins Z.E. Pinto E., Almeida A.A., Pinho O., Ferreira I.M.P.L.V.O., 2017. Fibre fortification of wheat bread: impact on mineral composition and bioaccessibility. Food and Function, 8(5): 1979-1987. https://doi.org/10.1039/C7FO00....
21.
Matejicek A., Kaplan J., Matejickova J., Vespalcova M., and Cetkovska J., 2015. Comparison of substances in elderberry cultivars and wild elderberry. Acta Horticulturae, (1074), 105-109. https://doi.org/10.17660/ActaH...
22.
Mazza G. and Minitiati E., 1993. Introduction. In Anthocyanin in Fruits, vegetables, and grains. Boca raton, FL: CRC Press (Chapter 1).
23.
Mert S., Sahin S., and Sumnu G., 2015. Development of gluten-free wafer sheet formulations. LWT - Food Sci. Technol., (63)2, 1121-1127. https://doi.org/10.1016/j.lwt.....
24.
Petrut G.S., Muste S., Mureșan C., Păucean A., Mureşan A.E., and Nagy M., 2017. Chemical profiles and antioxidant activity of black elder (Sambucus nigra L.) - A Review. Bulletin UASVM Food Science and Technology, 74(1), 9-16. https://doi.org/10.15835/buasv....
25.
Piątkowska E., Kopeć A., and Leszczyńska T., 2011. Anthocyanins – their profile, occurrence, and impact on human organism (in Polish). Żywność. Nauka. Technologia Jakość, 4(77), 24-35.
26.
Polish Pharmacopoeia, 2002. Edition VI. Polish Pharmaceutical Society. Warsaw, Poland.
27.
Pozderović A., Popović K., Pichler A., and Jakobek L., 2016. Influence of processing parameters on permeate flow and retention of aroma and phenolic compounds in chokeberry juice concentrated by reverse osmosis. Cyta – J. Food, 14(3), 382-390.
28.
Rosell C.M., and Santos E., 2010. Impact of fibers on physical characteristics of fresh and staled bake off bread. J. Food Eng., 98(2), 283-291. https://doi.org/10.1016/j.jfoo....
29.
Różyło R., Rudy S., Krzykowski A., and Dziki D., 2015a. Novel application of freeze-dried amaranth sourdough in gluten-free bread production. J. Food Process Eng., 38, 135-143. https://doi.org/10.1111/jfpe.1....
30.
Różyło R., Dziki D., Gawlik-Dziki U., Cacak-Pietrzak G., Miś A. and Rudy S., 2015b. Physical properties of gluten-free bread caused by water addition. Int. Agrophys., 29, 353-364. https://doi.org/10.1515/intag-....
31.
Rudy S., Dziki D., Krzykowski A., Gawlik-Dziki U., Polak R., Różyło R., and Kulig R., 2015. Influence of pre-treatments and freeze-drying temperature on the process kinetics and selected physico-chemical properties of cranberries (Vaccinium macrocarpon Ait.). LWT - Food Sci. Technol., 63, 497-503. https://doi.org/10.1016/j.lwt.....
32.
Saikia S., Mahnot N. K., and Lata Mahanta C.L., 2015. Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying. Food Chemistry, 171, 144-152. https://doi.org/10.1016/j.food...
33.
Salamon I., Mariychuk R., Grulov D., 2015. Optimal extraction of pure anthocyanins from fruits of Sambucus nigra. Acta Horticulturae, (1061),73-78. https://doi.org/10.17660/ActaH....
34.
Sharma P., and Gujral H.S., 2014. Cookie making behavior of wheat-barley flour blends and effects on antioxidant properties. LWT - Food Sci. Technol., 55(1), 301-307. https://doi.org/10.1016/j.lwt.....
35.
Sidor A. and Gramza-Michałowska A., 2015. Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food – a review. J. Functional Foods, 18, 941-958. https://doi.org/10.1016/j.jff.....
36.
Sudha M.L., Srivastava A.K., Vetrimani R., and Leelavathi K., 2007. Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. J. Food Eng., 80(3), 922-930. https://doi.org/10.1016/j.jfoo....
37.
Szalóki-Dorkó L., Stéger-Máté M., and Abrankó L., 2015. Evaluation of colouring ability of main European elderberry (Sambucus nigra L.) varieties as potential resources of natural food colourants. Int. J. Food Sci. Technol., 50, 1317-1323. https://doi.org/10.1111/ijfs.1....
38.
Thi N.D. and Hwang E-S., 2016. Effects of drying methods on contents of bioactive compounds and antioxidant activities of black chokeberries (Aronia melanocarpa). Food Sci. Biotechnol., 25(1), 55-61. https://doi.org/10.1007/s10068....
39.
Tu Z-C., Zhang B-Z., and Wang H., 2017. Identification of glycated sites in ovalbumin under freeze-drying processing by liquid chromatography high-resolution mass spectrometry. Food Chemistry, 226, 1-7. https://doi.org/10.1016/j.food....
40.
Vatai T., Škerget M., and Knez Z., 2009. Extraction of phenolic compounds from elder berry and different grape marc varieties using organic solvents and/or supercritical carbon dioxide. J. Food Eng., 90(2), 246-254. https://doi.org/10.1016/j.jfoo....
41.
Vlachojannis C., Zimmermann B.F., and Chrubasik-Hausmann S., 2015. Quantification of anthocyanins in elderberry and chokeberry dietary supplements. Phytotherapy Res., 29, 561-565. https://doi.org/10.1002/ptr.52....
Share
RELATED ARTICLE
| eISSN: | 2300-8725 |
| ISSN: | 0236-8722 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
