Peach dehydrated by a combined method of osmodehydration and lyophilization is characterized by upgraded dehydration effectiveness and enhanced chemical and mineral matter content, and as such, is an interesting material to be applied to the cookies' formulation. Incorporation of this material requires testing and optimization of the addition level from the aspect of overall technological quality in order to obtain a new cookie product. Obtained cookie samples with different levels of dehydrated peach addition were subjected to the nutritive and technology quality parameters testing. Cookies' chemical, mineral matter, and phenolic compounds content, the antioxidative activity of nutritive parameters, and the physical, technological, textural, colour, and sensory characteristics of technological parameters were investigated. Obtained results showed that the addition of especially higher levels of dehydrated peach enhanced all nutritive, while simultaneously decreased most of the technological quality parameters. The statistical method of Z-score analysis was used to calculate the optimal level of dehydrated peach addition to the cookie formulation for obtaining the highest nutritive enrichment without excessive technological quality deterioration. The optimal addition of osmodehydrated and lyophilized peach to the cookie formulation was determined to be 15%.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9099911 | PMC |
| http://dx.doi.org/10.3390/foods11091258 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Effect of osmotic dehydration with binary/ternary sugar solutes on macro-& micro-structure, chromaticity and thermal stability of dehydrated peach slices prepared by heat pump drying.
Food Chem
March 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address:
The binary solution (sucrose/erythritol solution) and ternary solution (compound sucrose/erythritol with maltitol/fructooligosaccharide) were prepared as osmotic dehydration (OD) pretreatment before hot-pump-dried (HPD). Based on the analysis of OD solutions, the analysis of quality of dehydrated yellow peach slices (DYPS) were emphasized on the soluble sugar content, macro-µ-structure and thermal stability. Following with sucrose and maltitol (SM)-OD pretreatment, DYPS showed the decreased free sugar content and improved cohesiveness (0.
View Article and Find Full Text PDFAmazon Fruits as Healthy Ingredients in Muscle Food Products: A Review.
Foods
July 2024
Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru.
When looking for new ingredients to process red meat, poultry, and fish products, it is essential to consider using vegetable resources that can replace traditional ingredients such as animal fat and synthetic antioxidants that may harm health. The Amazon, home to hundreds of edible fruit species, can be a viable alternative for new ingredients in processing muscle food products. These fruits have gained interest for their use as natural antioxidants, fat replacers, colorants, and extenders.
View Article and Find Full Text PDFEffect of Refractance Window and oven drying on physicochemical and sensory properties of peach ( L.) surplus.
Front Nutr
April 2024
Food Engineering Department, Universidad de Cartagena, Cartagena de Indias, Colombia.
Currently, approximately 34% of fruit is lost and wasted in emerging economies due to inefficient post-harvest processes, technological shortcomings, lesser valorization of surpluses, and byproducts. Peach ( L.) is a fruit with a good yearly growth rate but higher postharvest losses in Colombia.
View Article and Find Full Text PDFTextural formation of instant controlled pressure drop-dried peach chips: Investigation of the electrical, thermal, and textural properties of predried peach slices with osmotic dehydration pretreatment.
Food Chem
August 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. Electronic address:
In this study, the effect of osmotic dehydration (OD) pretreatment with various sugar (erythritol, glucose, and trehalose) on the quality of hot-air-predried peach slices was investigated, particularly focusing on electrical properties, texture, thermal stability, and cell wall strength. Furthermore, the correlation between the properties of predried peach slices and the texture of the instant controlled pressure drop (DIC) dried peach chips was explored. OD pretreatments improved the stability and integrity of the cell wall and cell membrane of pre-dried peach slices, which inhibited the excessive expansion of samples during DIC drying.
View Article and Find Full Text PDFEffect of osmotic dehydration combined with vacuum freeze-drying treatment on characteristic aroma components of peach slices.
Food Chem X
June 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Hot air drying (HD), vacuum freeze drying (FD), and pilot-scale freeze drying (PSFD) are extensively used to prepare peach slices. However, the aroma of hot air drying and vacuum freeze-drying is yet to be addressed. In this study, HS-SPME-GC-MS was used to characterize and quantify the volatile compounds in peach slices.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!