Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Mihaylova, Dasha; Popova, Aneta; Goranova, Zhivka; Doykina, Pavlina

doi:10.3390/foods11111580

Cited by 5 publications

(4 citation statements)

References 51 publications

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“…A good indicator for this is the combination of higher "L" values in a combination with lower "c" values [24]. The "L" values may also increase with the addition of dry ingredients in general [25]. All studied samples present a combination of low "c" values, and higher "L" values.…”

Section: Resultsmentioning

confidence: 87%

Technological characteristics and nutritional value of powdered functional mixes

Doykina,

Mihaylova,

Popova

et al. 2024

BIO Web Conf.

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Commercially available functional blends are products that combine various ingredients to provide specific health benefits. They can be used in the food industry, cosmetics, pharmaceuticals and other fields. These mixes are usually in powdered form, making them easy to mix into drinks or incorporate into recipes. The ingredients in powdered functional mixes can vary widely depending on the specific product and its purpose. They often combine a range of vitamins, minerals, herbs, plant extracts and other bioactive compounds in a convenient form. The nutritional value of powdered functional mixes can vary depending on the specific ingredients included. They can contain essential vitamins and minerals such as vitamin C, vitamin D, iron, calcium. Some mixes may also include protein, fibre, omega-3 fatty acids, probiotics, among others. The present study aims at systematizing the commercially available combinations by highlighting their potential health benefits as well as their nutritional value. In addition, physico-chemical indicators (incl. colour characteristics, water activity, solubility, water-holding capacity, moisture and ash content) of selected functional mixtures and their most common applications will also be presented. Differences in all studied parameters have been established, i.e. aw ranging from 0.38 to 0.54 and vitamin C content (mg %) – from 0.36 to 12.25.

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Section: Resultsmentioning

confidence: 87%

Technological characteristics and nutritional value of powdered functional mixes

Doykina,

Mihaylova,

Popova

et al. 2024

BIO Web Conf.

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“…Due to the existing antimicrobial activity of polyphenols (see Section 3.3), extracts or freeze-dried plant powders become parts of recipes in order to provide better health and nutritional outcomes for the consumer [107,108]. Furthermore, several by-products like peels and kernels can be utilized as value-added ingredients to different baked goods [109].…”

Section: Developing New Food Products With Enhanced Polyphenol Contentmentioning

confidence: 99%

Dietary Phenolic Compounds—Wellbeing and Perspective Applications

Mihaylova,

Dimitrova-Dimova,

Popova

2024

IJMS

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Contemporary living is continuously leading to poor everyday choices resulting in the manifestation of various diseases. The benefits of plant-based nutrition are undeniable and research on the topic is rising. Modern man is now aware of the possibilities that plant nutrition can provide and is seeking ways to benefit from it. Dietary phenolic compounds are among the easily accessible beneficial substances that can exhibit antioxidant, anti-inflammatory, antitumor, antibacterial, antiviral, antifungal, antiparasitic, analgesic, anti-diabetic, anti-atherogenic, antiproliferative, as well as cardio-and neuroprotective activities. Several industries are exploring ways to incorporate biologically active substances in their produce. This review is concentrated on presenting current information about the dietary phenolic compounds and their contribution to maintaining good health. Additionally, this content will demonstrate the importance and prosperity of natural compounds for various fields, i.e., food industry, cosmetology, and biotechnology, among others.

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“…The water activity and microbial load of the samples was measured as described by Mihaylova et al (35).…”

Section: Water Activity and Microbial Countmentioning

confidence: 99%

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects

Mihaylova

Popova

Goranova

et al. 2023

Food Technol. Biotechnol. (Online)

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Research background. There is an increased interest of foods with added nutritional value. This study presents the opportunity for the reformulation of muffins using chia seeds and lyophilized peach powder in view of the emerging societal challenges regarding unhealthy eating patterns and food intolerances. Experimental approach. Two new formulations were developed eliminating the presence of eggs and altering the flour content and type. Physical characteristics, texture analysis, water activity, microbial load, antioxidant potential, and sensory profile aided in the evaluation of the newly developed products. Results and conclusions. The results indicate an inversely proportional relationship between the relative mass of the dough, and physical parameters (density, volume, and height) for all muffin formulations. The modification of the original recipe compared to the control sample led to decreased baking losses, increased total phenolic content, as well as enhanced nutritional value in terms of fibre content. The addition of chia seeds and peach powder led to positive sensory changes. The alteration of the original recipe resulted in significant effect on the colour, making the muffins darker and less yellow compared to the control sample. In terms of texture characteristics, the new formulations had a profile closer to the control. Novelty and scientific contribution. Recipe reformulation without deteriorating quality attributes is important to the food technology field. Reformulation should comply with the new expectations of the contemporary consumer. The study targets an approach where new products with enhanced functional characteristics are presented.

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Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Cited by 5 publications

References 51 publications

Technological characteristics and nutritional value of powdered functional mixes

Technological characteristics and nutritional value of powdered functional mixes

Dietary Phenolic Compounds—Wellbeing and Perspective Applications

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects

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