Functional cookies with Blueberry juice (Vaccinium corymbosum) and Cocoa powder (Theobroma cacao): proximate and physicochemical characterization

Dipaz-Manuelo M.; Mendoza-Quispe S.N.; Pilco-Quesada S. · Brazilian Journal of Food Technology (2026) · DOI: 10.1590/1981-6723.1262025

Resumen

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.

Instituciones: Universidad Peruana Unión