Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization
Abstract Blueberries are known for their antioxidant properties with high content of vitamins C and K, in addition to the presence of flavonoids and anthocyanins. Likewise, cocoa has fiber, vitamins A and B, and high antioxidant potential due to its epicatechins and catechins. Being widely consumed...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2026
|
| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) |
| Etiquetas: |
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| _version_ | 1881700513458683904 |
|---|---|
| author | Marcos Dipaz-Manuelo Sherly Nikita Mendoza-Quispe Silvia Pilco-Quesada |
| author_browse | Marcos Dipaz-Manuelo Sherly Nikita Mendoza-Quispe Silvia Pilco-Quesada |
| author_facet | Marcos Dipaz-Manuelo Sherly Nikita Mendoza-Quispe Silvia Pilco-Quesada |
| author_sort | Marcos Dipaz-Manuelo |
| collection | Producción científica |
| description | Abstract Blueberries are known for their antioxidant properties with high content of vitamins C and K, in addition to the presence of flavonoids and anthocyanins. Likewise, cocoa has fiber, vitamins A and B, and high antioxidant potential due to its epicatechins and catechins. Being widely consumed worldwide, the research objective is to develop functional biscuits incorporating blueberries, thus characterizing their phenolic compounds and antioxidant capacity. Nine treatments were prepared using a factorial 32 design: blueberry concentration (25%, 30%, and 35%) and cocoa concentration (5%, 10% and 15%). Proximal and physicochemical characterization of the raw materials was determined. The biscuits were mainly analyzed proximally, with total phenol content (TPC) determined by the Folin-Ciocalteau method and antioxidant capacity assessed by the ABTS method. The results showed that the raw materials had a synergistic effect to increase the protein content up to 7.69 g/100 g which was in treatment 5 (30% blueberry, 10% cocoa), treatment 3 (25% blueberry, 15% cocoa) which had the highest TPC with 40 mg EAG/g bs, and in antioxidant capacity in treatment 7 (35% blueberry, 5% cocoa) with 12.68 µM ET/g bs. Thus, it was shown that the incorporation of blueberries in cookies improved their functional properties that can cause health benefits. |
| format | Article |
| id | openalex:W7169801548 |
| institution | UPeU |
| language | English |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| record_format | dspace |
| spelling | openalex:W7169801548Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterizationMarcos Dipaz-ManueloSherly Nikita Mendoza-QuispeSilvia Pilco-Quesadafunctional biscuitsblueberrycocoa powderVaccinium corymbosumTheobroma cacaototal phenolic contentantioxidant capacityproximate compositionphysicochemical characterizationanthocyaninsepicatechinPhytochemicals and Antioxidant ActivitiesFood Nutrient Composition and Product DevelopmentSeed and Plant BiochemistryAbstract Blueberries are known for their antioxidant properties with high content of vitamins C and K, in addition to the presence of flavonoids and anthocyanins. Likewise, cocoa has fiber, vitamins A and B, and high antioxidant potential due to its epicatechins and catechins. Being widely consumed worldwide, the research objective is to develop functional biscuits incorporating blueberries, thus characterizing their phenolic compounds and antioxidant capacity. Nine treatments were prepared using a factorial 32 design: blueberry concentration (25%, 30%, and 35%) and cocoa concentration (5%, 10% and 15%). Proximal and physicochemical characterization of the raw materials was determined. The biscuits were mainly analyzed proximally, with total phenol content (TPC) determined by the Folin-Ciocalteau method and antioxidant capacity assessed by the ABTS method. The results showed that the raw materials had a synergistic effect to increase the protein content up to 7.69 g/100 g which was in treatment 5 (30% blueberry, 10% cocoa), treatment 3 (25% blueberry, 15% cocoa) which had the highest TPC with 40 mg EAG/g bs, and in antioxidant capacity in treatment 7 (35% blueberry, 5% cocoa) with 12.68 µM ET/g bs. Thus, it was shown that the incorporation of blueberries in cookies improved their functional properties that can cause health benefits.Articlehttps://doi.org/10.1590/1981-6723.1262025W7169801548enBrazilian journal of food technology/Brazilian Journal of Food Technology1516-72751519-09001981-67232026-01-01 |
| spellingShingle | functional biscuits blueberry cocoa powder Vaccinium corymbosum Theobroma cacao total phenolic content antioxidant capacity proximate composition physicochemical characterization anthocyanins epicatechin Phytochemicals and Antioxidant Activities Food Nutrient Composition and Product Development Seed and Plant Biochemistry Marcos Dipaz-Manuelo Sherly Nikita Mendoza-Quispe Silvia Pilco-Quesada Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization |
| title | Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization |
| title_full | Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization |
| title_fullStr | Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization |
| title_full_unstemmed | Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization |
| title_short | Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization |
| title_sort | functional cookies with blueberry juice vaccinium corymbosum and cocoa powder theobroma cacao proximate and physicochemical characterization |
| topic | functional biscuits blueberry cocoa powder Vaccinium corymbosum Theobroma cacao total phenolic content antioxidant capacity proximate composition physicochemical characterization anthocyanins epicatechin Phytochemicals and Antioxidant Activities Food Nutrient Composition and Product Development Seed and Plant Biochemistry |
| topic_facet | functional biscuits blueberry cocoa powder Vaccinium corymbosum Theobroma cacao total phenolic content antioxidant capacity proximate composition physicochemical characterization anthocyanins epicatechin Phytochemicals and Antioxidant Activities Food Nutrient Composition and Product Development Seed and Plant Biochemistry |
| url | https://doi.org/10.1590/1981-6723.1262025 |
| work_keys_str_mv | AT marcosdipazmanuelo functionalcookieswithblueberryjuicevacciniumcorymbosumandcocoapowdertheobromacacaoproximateandphysicochemicalcharacterization AT sherlynikitamendozaquispe functionalcookieswithblueberryjuicevacciniumcorymbosumandcocoapowdertheobromacacaoproximateandphysicochemicalcharacterization AT silviapilcoquesada functionalcookieswithblueberryjuicevacciniumcorymbosumandcocoapowdertheobromacacaoproximateandphysicochemicalcharacterization |