Development of baked goods incorporating freeze-dried rosehip and blackberry

Abstract

Introduction: Chile is a country rich in natural resources, among which the fruits grown in the southern part of the country stand out. These fruits are particularly notable for their richness in nutrients and compounds beneficial to health. Among these, rosehip and blackberry stand out, which are fruits with low visibility and can be used as ingredients in the production of baked goods. Objective: To develop baked goods (muffins) made from wheat flour with the addition of powdered native fruits, with the aim of promoting appreciation of these fruits, their availability on the market, and their consumption by the population. Materials and methods: Different concentrations of wheat flour substitution were tested, namely 10%, 20%, and 30%. To determine the most appropriate concentration, a sensory ranking test was conducted with consumers for muffins with rosehip and blackberry in the indicated concentrations. Results: Sensory tests showed that there were no significant differences in preference among the different rosehip formulations, with the 70:30 replacement formulation being selected. On the other hand, significant preferences were established in the blackberry samples, with the 80:20 formulation being the most preferred and selected for further analysis in this study. Conclusion: It is possible to produce baked goods with the incorporation of fruit powder in different concentrations within their ingredients, without modifying their organoleptic and sensory characteristics.