Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

Figures & data

Table 1. Formula of crispbreads with blackberry powder addition.

Tabla 1. Fórmula de pan crujiente con polvo de mora añadido.

Amount of freeze-dried blackberry addition(%)	Amount of rice flour addition (%)	Rapeseed oil (%)	Baking soda (%)	Salt (%)	Water (%)
0	100	2.5	0.5	0.3	170
1	99	2.5	0.5	0.3	170
2	98	2.5	0.5	0.3	170
3	97	2.5	0.5	0.3	170
4	96	2.5	0.5	0.3	170
5	95	2.5	0.5	0.3	170

Table 2. Color parameters of freeze-dried blackberry powder in comparison with chokeberry and elderberry powder.

Tabla 2. Parámetros de color del polvo de mora liofilizado en comparación con el polvo de aronia y saúco.

Color parameters	L*	a*	b*
Freeze-dried blackberry	42.87	15.91	−0.26
Freeze-dried chokeberry*	(41.01*)	(12.32*)	(−1.81*)
Freeze-dried elderberry*	(37.61*)	(4.21*)	(−4.53*)
Stand. dev.	0.12	0.03	0.01
	(0.09*)	(0.02*)	(0.09*)
	(0.14*)	(0.04*)	(0.16*)

* Results for freeze-dried chokeberry and elderberry powders already published (Różyło et al., 2019)

* Los resultados correspondientes a los polvos de aronia y de saúco liofilizados ya fueron publicados (Różyło et al., 2019)

Figure 1. pH: value (a) and indicator of batter delamination (b) of gluten-free batter with different amount of freeze-dried blackberry powder.

Figura 1. pH: valor (a) e indicador de la delaminación de la masa (b) de la masa sin gluten con diferentes cantidades de polvo de mora liofilizado.

Table 3. Color L*a*b* values and changes in color ∆E of batter and crispbreads caused by different amount of freeze-dried blackberry powder.

Tabla 3. Valores de color L*a*b* y cambios en el color ∆E de la masa y de los panes crujientes causados por la adición de diferentes cantidades de polvo de mora liofilizado.

Amount of freeze-dried blackberry addition (%)	L*	a*	b*	∆E
Batter
0	79.54 ± 0.341^i	−0.03 ± 0.001^a	7.64 ± 0.27^f	-
1	65.41 ± 0.765^g	3.85 ± 0.042^d	0.19 ± 0.36^e	16.64 ± 0.670^f
2	59.68 ± 0.503^f	5.39 ± 0.415^f	−1.26 ± 0.19^d	22.64 ± 0.489^e
3	55.43 ± 0.549^e	7.71 ± 0.339^h	−2.78 ± 0.58^c	27.60 ± 0.478^d
4	51.00 ± 0.542^d	9.50 ± 0.547^i	−3.65 ± 0.23^b	32.36 ± 0.517^b
5	49.32 ± 0.922^c	11.53 ± 0.492^j	−5.06 ± 0.53^a	34.98 ± 0.588^a
Crispbread
0	75.27 ± 0.201^h	1.10 ± 0.042^b	19.91 ± 0.601^k	–
1	59.97 ± 0.093^f	3.02 ± 0.243^c	12.52 ± 0.056^j	17.10 ± 0.590^f
2	55.58 ± 0.592^e	4.30 ± 0.119^e	11.71 ± 0.074^i	21.57 ± 0.565^e
3	48.49 ± 0.508^c	6.02 ± 0.306^g	10.64 ± 0.109^h	28.77 ± 0.477^c
4	46.00 ± 0.266^b	6.85 ± 0.524^g	8.42 ± 0.342^g	31.98 ± 0.580^b
5	42.73 ± 0.893^a	7.32 ± 0.286^gh	8.27 ± 0.298^fg	35.12 ± 0.769^a

Means with different letter are significantly different (α < 0.05).

Las medias con letras distintas son significativamente diferentes (α < 0.05).

Figure 2. Force of breaking crispbreads with different amount of freeze-dried blackberry powder.

Figura 2. Fuerza de rotura del pan crujiente con diferentes cantidades de polvo de mora liofilizado.

Table 4. Sensory evaluation of gluten-free crispbread with freeze-dried blackberry addition.

Tabla 4. Evaluación sensorial del pan crujiente sin gluten con mora liofilizada añadida.

Amount of blackberry addition (%)	Appearance	Taste	Flavour	Texture	Overall
0	8.7 ± 0.52^a	8.1 ± 0.50^b	8.2 ± 0.48^a	8.5 ± 0.25^a	8.7 ± 0.33^a
1	5.3 ± 0.21^c	6.0 ± 0.33^d	8.3 ± 0.36^a	8.4 ± 0.43^ab	6.2 ± 0.31^c
2	6.3 ± 0.27^b	7.7 ± 0.39^c	8.3 ± 0.41^a	8.3 ± 0.47^ab	6.8 ± 0.39^b
3	8.5 ± 0.49^a	8.3 ± 0.31^b	8.4 ± 0.40^a	8.3 ± 0.39^ab	8.2 ± 0.34^b
4	8.8 ± 0.51^a	8.7 ± 0.21^a	8.4 ± 0.37^a	8.3 ± 0.22^ab	8.6 ± 0.28^a
5	8.9 ± 0.42^a	8.9 ± 0.32^a	8.5 ± 0.23^a	8.2 ± 0.18^b	8.7 ± 0.25^a

Means with different letter are significantly different (α < 0.05).

Las medias con letras distintas son significativamente diferentes (α < 0.05).

Table 5. Mineral composition of blackberry freeze-dried powder and crispbreads.

Tabla 5. Composición mineral del polvo de moras liofilizado y el pan crujiente.

Kind of material	K (mg/kg)	Na (mg/kg)	Ca (mg/kg)	Mg (mg/kg)	Cu (mg/kg)	Mn (mg/kg)	Fe (mg/kg)	Zn (mg/kg)
Blackberry powder	10800 ± 725^a	41.7 ± 2.1^a	2020 ± 131^a	1230 ± 79^a	8.42 ± 0.43^a	59.2 ± 2.43^a	37.3 ± 2.0^a	14.7 ± 0.7^c
Crispbread with blackberry	1290 ± 83^b	1520 ± 87^b	328 ± 17^b	397 ± 24^b	5.48 ± 0.37^b	10.0 ± 0.7^b	14.5 ± 0.6^b	25.0 ± 1.4^b
Crispbread without fruits (Control)	822 ± 44^c	1450 ± 92^b	192 ± 8^c	342 ± 21^c	4.59 ± 0.25^c	8.96 ± 0.43^c	9.95 ± 0.4^c	33.1 ± 1.8^a

Means with different letter in the same column are significantly different (α < 0.05).

Las medias con letras distintas en la misma columna son significativamente diferentes (α < 0.05).

Table 6. Total flavonoids content, total phenolics content, and total monomeric anthocyanins in blackberry freeze-dried powder and crispbreads.

Tabla 6. Contenido total de flavonoides, contenido total de fenoles y antocianinas monoméricas totales en el polvo de mora liofilizado y el pan crujiente.

Kind of material	Total Flavonoids (calculated as quertistin) (mg QE/100g)	Total Phenolics (calculated as gallic acid) (mg GAE/100g)	Total Monomeric Anthocyanins (calculated as cyanidin-3 glucoside) (mg/100g)
Blackberry powder	40.0 ± 2.8^a	548 ± 6.35^a	147 ± 9.33^a
Crispbread with blackberry	3.0 ± 0.1^b	16.7 ± 2.12^b	7.2 ± 0.45^b
Crispbread without fruits (Control)	2.3 ± 0.1^c	3.3 ± 0.23^c	2.9 ± 0.13^c

Means with different letter are significantly different (α < 0.05).

Las medias con letras distintas son significativamente diferentes (α < 0.05).

Różyło, R., Wójcik, M., Dziki, D., Biernacka, B., Cacak-Pietrzak, G., Gawłowski, S., & Zdybel, A. (2019). Freeze-dried elderberry and chokeberry as natural colorants for gluten-free wafer sheets. International Agrophysics, 33(2), 217–225. doi:10.31545/intagr/109422

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