ArticleFoods (Basel, Switzerland)2022
Addition of Combinedly Dehydrated Peach to the Cookies-Technological Quality Testing and Optimization.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
10 citing papers in PubMed, 16 citations in OpenAlex.
- Fruit Pomace as a Functional Ingredient in Wheat Biscuits: Mineral Composition, Colour Characteristics, and Quality Evaluation of Peach Pomace-Enriched Biscuits.Molecules (Basel, Switzerland) · 2026Article
- Quality Evaluation and Multi-Criteria Optimization of Cookies Fortified with Lyophilized Black Goji.Foods (Basel, Switzerland) · 2026Article
- Quality Optimization and Evaluation of New Cookie Product with Celery Root Powder Addition.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Cookies Enriched with Osmodehydrated Wild Garlic from Nutritional and Sensory Aspects.Foods (Basel, Switzerland) · 2024Article
- Alternative flours from pulp melons (Heliyon · 2024Article
- Enhancing Cookie Formulations with Combined Dehydrated Peach: A Machine Learning Approach for Technological Quality Assessment and Optimization.Foods (Basel, Switzerland) · 2024Article
- The Development of Novel Functional Corn Flakes Produced from Different Types of Maize (Foods (Basel, Switzerland) · 2023Article
- Development and Characterization of Functional Cookies Enriched with Chestnut Shells Extract as Source of Bioactive Phenolic Compounds.Foods (Basel, Switzerland) · 2023Article
- Celery Root Phenols Content, Antioxidant Capacities and Their Correlations after Osmotic Dehydration in Molasses.Foods (Basel, Switzerland) · 2022Article
- Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 1 country.
Funding
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%.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.