Mihaylova Dasha, Popova Aneta, Goranova Zhivka, Petkova Dorina, Doykina Pavlina, Lante Anna
Department of Biotechnology, Technological Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Department of Catering and Nutrition, Economics Faculty, University of Food Technologies, 4002 Plovdiv, Bulgaria.
Foods. 2021 Oct 24;10(11):2563. doi: 10.3390/foods10112563.
It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer's taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety "Gergana", used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children's daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.
长期以来，人们一直认为水果是健康的饮食成分，因为它们是有益健康的生物活性成分（多酚、矿物质、维生素、有机酸等）的优质来源。消费者口味的多样化要求扩大食品选择和新型成分。布丁是一种很早就被引入人类饮食的知名食品选择，因为它们易于消化且消化率高。选择了含有两种淀粉（玉米淀粉和大米淀粉）的四种配方作为分析对象。油桃被制成泥状和冻干粉末加入其中。用于制作的油桃品种“Gergana”是一种具有已证实有益特性的本地品种。该研究旨在分析富含油桃的布丁的物理特性（水分、灰分、颜色、持水能力、水分活度、密度和析水率）、质地特性（硬度、黏性、内聚性、弹性和咀嚼性）、营养特性和感官特性。这项研究的结果为这些配方在儿童日常菜单中的可能应用提供了重要信息。所有四种配方都有明显的桃子香气。用油桃泥制作的配方在质地方面有更好的感官感受，并且持水能力更好。此时，用冻干水果和大米淀粉制作的配方有最有前景的结果。有充分的证据促使人们进一步探索富含水果的布丁的前景，以改善它们的技术特性和促进健康的特性。
