Effects of Red Dragon Fruit Puree Application on Physicochemical Properties of Selected Bakery Products DOI Creative Commons
Ignasius Radix A.P. Jati, Erni Setijawaty, Ratna Chrismiari Purwestri

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(23), P. 11023 - 11023

Published: Nov. 27, 2024

Bakery products are a popular staple food made from wheat flour and other ingredients. Common bread-making methods include baking, steaming, frying. Recent trends focus on developing value-added bakery by incorporating various health-promoting ingredients like fruit. Dragon fruit can be used in bread formulations due to its high fiber, bioactive content, antioxidant activity. However, adding red dragon also challenging obtaining high-quality product because it will affect the physicochemical sensory properties. Therefore, this study aims investigate effects of different puree concentrations properties with Three were made: white bread, steamed buns, donuts. The 10%, 20%, 30%, 40%, 50%, 60%, respectively. treatment was repeated four times. Meanwhile, analyses included moisture specific volume, hardness, springiness, cohesiveness, color, phenolic, DPPH, superoxide radical scavenging activity, presence increased content (0.3% 2.1%), buns (1.75% 18.21%), donuts (2.30% 13.81%). decreased capability expand, which ranged 4.07 2.82 cm3/g for 3.14 2.78 3.47 2.87 donuts, resulting decrease volume. concentration plays an important role increasing hardness cohesiveness decreasing springiness. increase affects color parameters. Furthermore, maintain phenolic 15.25–59.11 mg GAE/100 g 17.98–59.82 11.56–46.33 dietary 1.32–2.03% 1.27–1.96%, 1.27–1.95%. higher contributes fiber content. could developed as functional food, reflected their tests revealed that panelists accept all three products.

Language: Английский

Geographical origin estimation of miniaturized samples of “Nova” mandarin juice based on multiple physicochemical and biochemical parameters conjointly with bootstrapping DOI

Apostolos-Panagiotis Kitsios,

Dimitrios G. Lazaridis,

Antonios S. Koutoulis

et al.

European Food Research and Technology, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 28, 2025

Language: Английский

Citations

1
Processing and Products DOI

Prinya Wongsa,

Sisir Mitra

CABI eBooks, Journal Year: 2024, Volume and Issue: unknown, P. 31 - 46

Published: April 30, 2024

Language: Английский

Citations

4
Potential of ultrasonication for the quality retention and microbial inactivation in beverages DOI
Yogesh Gat,

Kirtan Kotak,

Bharti Negi

et al.

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 95 - 123

Published: Jan. 1, 2025

Language: Английский

Citations

0
Influence of Preharvest sorbitol and calcium-sorbitol applications on the ripening process and anthocyanin biosynthesis in blood Orange (Citrus sinensis cv. Sanguinelli) DOI

A. Guirao,

Domingo Martı́nez-Romero,

A. Solana-Guilabert

et al.

Food Chemistry, Journal Year: 2025, Volume and Issue: unknown, P. 144105 - 144105

Published: March 1, 2025

Language: Английский

Citations

0
Understanding the potential of ultrasound as an innovative tool for microbial inactivation, functionalization of plant-based foods, and improvements of functional food potential DOI

Débora Pinhatari Ferreira,

Marciane Magnani, Francyeli Araújo Silva

et al.

Food Bioscience, Journal Year: 2023, Volume and Issue: 56, P. 103342 - 103342

Published: Nov. 11, 2023

Language: Английский

Citations

6
Comparing Physico-Chemical and Antioxidant Properties of White-Fleshed and Red-Fleshed Pitaya (Hylocereus spp.) Cultivars DOI
Ayşe Vildan Pepe, Civan Çelik, Fatma Yıldırım

et al.

Deleted Journal, Journal Year: 2024, Volume and Issue: 66(3), P. 797 - 802

Published: March 20, 2024

Pitaya (Hylocereus spp.) is one of the fruit species that are beneficial for human health due to their high antioxidant capacity and other bioactive compounds. In this study, it was aimed compare physico-chemical properties fruits white-fleshed undatus, cv. 'Vietnam White') red-fleshed polyrhizus, 'Royal Red') pitaya cultivars. For this, mature samples were taken from plants grown under plastic tunnel in Antalya/Turkiye, which subtropical climate. Then, weight, flesh peel length, width, firmness, skin, skin color (L*, a*, b*), total soluble solid (TSS), titratable acidity (TA), pH, phenolic, flavonoid determined. According obtained data, highest weight (298.06 g), length (100.58 mm), firmness (3.90 kg/cm2), (90.27 (3.58 L* (44.67) value TA content (0.39%) recorded White' cultivar, while phenolic (133.06 mg GAE/100 (63.13 catechin/100 g) (73.29%) determined Red' cultivar. As a result, study findings founded cultivar performed better than properties.

Language: Английский

Citations

1
Comparative Evaluation of Conventional and Emerging Maceration Techniques for Enhancing Bioactive Compounds in Aronia Juice DOI Creative Commons

Alema Puzovic,

Maja Mikulič-Petkovšek

Foods, Journal Year: 2024, Volume and Issue: 13(20), P. 3255 - 3255

Published: Oct. 13, 2024

Ultrasound and microwave maceration techniques have been utilised to lower production costs reduce processing time, while also preventing the degradation of nutrients like phenolics vitamin C preserving physical properties such as colour viscosity. In this study, effects several traditional (cold, enzymatic, thermal) innovative (ultrasonic microwave) methods on some quality parameters aronia juice were investigated. Microwave significantly impacted soluble solids content analysed juices resulted in noticeably darker samples compared controls, with

Language: Английский

Citations

1
Analysis of Sensory, Morphological and Biochemical Characteristics in Fruits of Different Red-Fleshed Pitaya (Hylocereus polyrhizus) Accessions DOI
Gülçe Ilhan

Erwerbs-Obstbau, Journal Year: 2023, Volume and Issue: 65(5), P. 1803 - 1810

Published: June 8, 2023

Language: Английский

Citations

2
Effects of Red Dragon Fruit Puree Application on Physicochemical Properties of Selected Bakery Products DOI Creative Commons
Ignasius Radix A.P. Jati, Erni Setijawaty, Ratna Chrismiari Purwestri

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(23), P. 11023 - 11023

Published: Nov. 27, 2024

Bakery products are a popular staple food made from wheat flour and other ingredients. Common bread-making methods include baking, steaming, frying. Recent trends focus on developing value-added bakery by incorporating various health-promoting ingredients like fruit. Dragon fruit can be used in bread formulations due to its high fiber, bioactive content, antioxidant activity. However, adding red dragon also challenging obtaining high-quality product because it will affect the physicochemical sensory properties. Therefore, this study aims investigate effects of different puree concentrations properties with Three were made: white bread, steamed buns, donuts. The 10%, 20%, 30%, 40%, 50%, 60%, respectively. treatment was repeated four times. Meanwhile, analyses included moisture specific volume, hardness, springiness, cohesiveness, color, phenolic, DPPH, superoxide radical scavenging activity, presence increased content (0.3% 2.1%), buns (1.75% 18.21%), donuts (2.30% 13.81%). decreased capability expand, which ranged 4.07 2.82 cm3/g for 3.14 2.78 3.47 2.87 donuts, resulting decrease volume. concentration plays an important role increasing hardness cohesiveness decreasing springiness. increase affects color parameters. Furthermore, maintain phenolic 15.25–59.11 mg GAE/100 g 17.98–59.82 11.56–46.33 dietary 1.32–2.03% 1.27–1.96%, 1.27–1.95%. higher contributes fiber content. could developed as functional food, reflected their tests revealed that panelists accept all three products.

Language: Английский

Citations

0