The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch

It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients....

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Autores principales:	Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Dorina Petkova, Pavlina Doykina, Anna Lante
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	puddings starch nectarine novel ingredient sensory properties rheology Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/99162dba68d14d97aed342f6625f1141
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spelling	oai:doaj.org-article:99162dba68d14d97aed342f6625f11412021-11-25T17:32:40ZThe Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch10.3390/foods101125632304-8158https://doaj.org/article/99162dba68d14d97aed342f6625f11412021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2563https://doaj.org/toc/2304-8158It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety “Gergana”, used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.Dasha MihaylovaAneta PopovaZhivka GoranovaDorina PetkovaPavlina DoykinaAnna LanteMDPI AGarticlepuddingsstarchnectarinenovel ingredientsensory propertiesrheologyChemical technologyTP1-1185ENFoods, Vol 10, Iss 2563, p 2563 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	puddings starch nectarine novel ingredient sensory properties rheology Chemical technology TP1-1185
spellingShingle	puddings starch nectarine novel ingredient sensory properties rheology Chemical technology TP1-1185 Dasha Mihaylova Aneta Popova Zhivka Goranova Dorina Petkova Pavlina Doykina Anna Lante The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
description	It has been long recognized that fruits are healthy diet compounds as they are excellent sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic acids, etc.). The diversification of the consumer’s taste calls for an expansion of food options and novel ingredients. Puddings are a well-known food choice introduced in the human diet at a very early age because of their easy and high digestion. Four formulations with two types of starch (corn and rice) were selected as object of analysis. Nectarines were incorporated as a purée, and lyophilized powder. The nectarine variety “Gergana”, used for the preparations, is a local variety with proven beneficial properties. The study aimed at analyzing the physical (moisture, ash, color, water-holding capacity, water activity, density and syneresis), textural (firmness, gumminess, cohesiveness, springiness, and chewiness), nutritional, and sensory characteristics of the nectarine-enriched puddings. The outcomes obtained from this study provided significant information about the possible application of the formulations in the children’s daily menus. All four formulations had distinct peachy aroma. The formulations prepared with nectarine purée resulted in a better sensory perception about their texture, and better water-holding capacity. At this point, the formulation prepared with lyophilized fruit and rice starch has the most promising results. Sufficient evidence leads to further exploration of the perspective of fruit-enriched puddings in order to improve their technological and health-promoting properties.
format	article
author	Dasha Mihaylova Aneta Popova Zhivka Goranova Dorina Petkova Pavlina Doykina Anna Lante
author_facet	Dasha Mihaylova Aneta Popova Zhivka Goranova Dorina Petkova Pavlina Doykina Anna Lante
author_sort	Dasha Mihaylova
title	The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
title_short	The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
title_full	The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
title_fullStr	The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
title_full_unstemmed	The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
title_sort	perspective of nectarine fruit as a sugar substituent in puddings prepared with corn and rice starch
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/99162dba68d14d97aed342f6625f1141
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The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch

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