ArticleFoods (Basel, Switzerland)2022
Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder.
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 4 papers.
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Who cites it
4 citing papers in PubMed.
- Organoleptic characteristics of high-protein snacks with novel and sustainable ingredients: Cricket flour and carob powder.Food science & nutrition · 2024Article
- Dietary Phenolic Compounds-Wellbeing and Perspective Applications.International journal of molecular sciences · 2024Review
- Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects.Food technology and biotechnology · 2023Article
- Simulated Gastrointestinal Digestion of Nutritive Raw Bars: Assessment of Nutrient Bioavailability.Foods (Basel, Switzerland) · 2023Article
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Authors and funding
4 authors.
Funding
Abstract
Changing nutritional demands, in combination with the global trend for snacking, sets a goal for preparing food products for direct consumption with certain beneficial properties. This study was designed to investigate the quality characteristics of raw vegan bonbons enriched with lyophilized peach powder. Three types of formulations were prepared in which 10%, 20%, and 30% of lyophilized peach powder were, respectively, added. The newly developed vegan products were characterized in terms of their physical (moisture, ash, color, water activity), microbiological, and nutritional characteristics. Their antioxidant activity, flavonoid, and phenolic content were also evaluated. Considering the content of the bonbons, the reported health claims indicate that they are sources of fiber, with no added sugar, and contain naturally occurring sugars. The color measurements demonstrated similarity in the values. This study showed that there is significant potential in the production of healthy snacks for direct consumption, with beneficial properties.
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Registered trials
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