Filipović Vladimir, Lončar Biljana, Filipović Jelena, Nićetin Milica, Knežević Violeta, Šeregelj Vanja, Košutić Milenko, Bodroža Solarov Marija
Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia.
Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia.
Foods. 2022 Apr 27;11(9):1258. doi: 10.3390/foods11091258.
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%.
采用渗透脱水和冻干相结合的方法脱水的桃子，其脱水效果得到提升，化学物质和矿物质含量增加，因此是一种可用于饼干配方的有趣材料。加入这种材料需要从整体工艺质量方面对添加量进行测试和优化，以获得一种新的饼干产品。对添加不同水平脱水桃子的饼干样品进行营养和工艺质量参数测试。研究了饼干的化学物质、矿物质和酚类化合物含量、营养参数的抗氧化活性以及工艺参数的物理、工艺、质地、颜色和感官特性。所得结果表明，特别是添加较高水平的脱水桃子可提高所有营养成分，但同时会降低大多数工艺质量参数。采用Z分数分析统计方法来计算在饼干配方中添加脱水桃子的最佳水平，以在不过度降低工艺质量的情况下实现最高的营养强化。确定在饼干配方中渗透脱水和冻干桃子的最佳添加量为15%。
