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Volume 11
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10.3390/foods11091258
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Article

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

by
Vladimir Filipović
1,*,
Biljana Lončar
1,
Jelena Filipović
2,
Milica Nićetin
1,
Violeta Knežević
1,
Vanja Šeregelj
1,
Milenko Košutić
2 and
Marija Bodroža Solarov
2
1
Faculty of Technology, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia
2
Institute of Food Technology in Novi Sad, University of Novi Sad, Bul cara Lazara 1, 21000 Novi Sad, Serbia
*
Author to whom correspondence should be addressed.
Foods 2022, 11(9), 1258; https://doi.org/10.3390/foods11091258
Submission received: 11 March 2022 / Revised: 5 April 2022 / Accepted: 11 April 2022 / Published: 27 April 2022
(This article belongs to the Section Food Analytical Methods)
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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%.
Keywords: cookies; osmodehydration; lyophilization; peach; quality optimization cookies; osmodehydration; lyophilization; peach; quality optimization

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MDPI and ACS Style

Filipović, V.; Lončar, B.; Filipović, J.; Nićetin, M.; Knežević, V.; Šeregelj, V.; Košutić, M.; Bodroža Solarov, M. Addition of Combinedly Dehydrated Peach to the Cookies—Technological Quality Testing and Optimization. Foods 2022, 11, 1258. https://doi.org/10.3390/foods11091258

AMA Style

Filipović V, Lončar B, Filipović J, Nićetin M, Knežević V, Šeregelj V, Košutić M, Bodroža Solarov M. Addition of Combinedly Dehydrated Peach to the Cookies—Technological Quality Testing and Optimization. Foods. 2022; 11(9):1258. https://doi.org/10.3390/foods11091258

Chicago/Turabian Style

Filipović, Vladimir, Biljana Lončar, Jelena Filipović, Milica Nićetin, Violeta Knežević, Vanja Šeregelj, Milenko Košutić, and Marija Bodroža Solarov. 2022. "Addition of Combinedly Dehydrated Peach to the Cookies—Technological Quality Testing and Optimization" Foods 11, no. 9: 1258. https://doi.org/10.3390/foods11091258

APA Style

Filipović, V., Lončar, B., Filipović, J., Nićetin, M., Knežević, V., Šeregelj, V., Košutić, M., & Bodroža Solarov, M. (2022). Addition of Combinedly Dehydrated Peach to the Cookies—Technological Quality Testing and Optimization. Foods, 11(9), 1258. https://doi.org/10.3390/foods11091258

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