Shortbread cookies reformulation by raspberry powder enrichment: functional and sensory aspects

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. Optimising 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 percentage 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.