Addition of Combinedly Dehydrated Peach to the Cookies-Technological Quality Testing and Optimization

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...

Full description

Saved in:
Bibliographic Details
Published in:Foods 2022-04, Vol.11 (9), p.1258
Main Authors: Filipović, Vladimir, Lončar, Biljana, Filipović, Jelena, Nićetin, Milica, Knežević, Violeta, Šeregelj, Vanja, Košutić, Milenko, Bodroža Solarov, Marija
Format: Article
Language:English
Subjects:
Carotenoids
Cookies
Dehydration
Drinking water
Flour
Food science
Freeze drying
Fruits
lyophilization
Methods
Moisture content
Optimization
osmodehydration
Parameters
peach
Phenolic compounds
Phenols
Product quality
quality optimization
Sensory properties
Statistical methods
Sugar
Syrups & sweeteners
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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%.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods11091258