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

Abstract

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%.

Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization

“…The percentage of dehydrated peach addition was the most influential parameter, with negative influences on L* (−69.92%) and b* (−69.98%) while positively influencing a* (+50.00%) and ΔE (+77.00%). Drying treatments had the opposite effect on L*and a*, and these findings are in accordance with the results of Filipović et al [ 21 ]. Salehi and Aghajanzadeh [ 45 ] highlighted that muffins incorporating varying amounts of peach dietary fiber (2%–10%) exhibited increased levels of moisture, protein, and minerals, along with fewer calories compared with the control sample.…”

“…For all 32 of the observed responses, ANN models were conducted separately. The results of mathematical modeling for logical representation and better illustration were organized into six groups: the first group included the basic chemical compositions of the cookie samples (contents of protein, carbohydrate, starch, sugar, fat, cellulose, and ash); the second covered selected mineral contents (K, Ca, Mg, and Fe); the third group represented moisture content, baking weight loss, diameter, thickness, T/R ratio, and hardness; the fourth group included the color characteristics of the cookie samples (L*, a*, b*, and ΔE); the fifth group covered the sensorial properties of the cookie samples (color intensity, surface appearance, taste, smell, sensory hardness, and, fracturability); and finally the sixth group represented the antioxidant properties of the observed samples (total polyphenol content, total carotenoid content, antioxidative activity by DPPH, antioxidative activity by ABTS, and RP-reduction potential) [ 21 ].…”

“…As a logical extension of prior investigations, we utilized experimental data from our previous study [ 21 ]. In brief, cookie samples featuring varying levels of dehydrated peach addition were tested for their chemical, mineral matter, and phenolic compound contents, the antioxidative activity of nutritive parameters, and the physical, technological, textural, color, and sensory characteristics of the technological quality.…”

“…The input parameters for these models were the percentage of dehydrated peach addition and the method of preparation of the dehydrated peach, which included both the lyophilization method and lyophilization with osmotic pretreatment in sugar beet molasses. The data for the modeling were taken from our previously published paper [ 21 ] as a continuation of the research.…”

Alternative flours from pulp melons (Cucumis melo L.): Seasonality influence on physical, chemical, technological parameters, and utilization in bakery product

“…Varastegani et al [ 28 ] found 2.62 %, 3.30 %, and 3.84 % ash values, respectively, for biscuit formulations containing 15, 30 and 50 % papaya pulp flour. The same pattern of increase in protein content was also noticed, and some studies with bakery products made with fruit flours demonstrated a positive effect [ 91 ]. According to Normative Instruction No.…”