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Maintaining quality of harvested fruit and vegetables is a challenge. The study investigated the effects of two lipid and lipid/hydrocolloid based coatings on maintaining post harvest quality of green bell peppers. Quality characteristics measured during the 4‐week storage period included: respiratory rate, moisture content (weight loss), chlorophyll content, puncture force, ascorbic acid (AA) and dehydroascorbic acid (DHA) contents. No significant differences (P>0.05) between uncoated and coated peppers were noted for respiration rate, puncture force, chlorophyll content, and AA. Significant differences (P<0.05) were found in moisture content and DHA content in the uncoated and coated peppers. Continued research is needed in creating more sophisticated bilayer coatings to enhance product shelf‐life.

Utilization of a protein‐based fat substitute (100% replacement) in a muffin with and without added fungal protease, fungal amylase and/or bacterial amylase was compared with a full fat counterpart. The enzymes were evaluated independently and in combination with each other. Physical tests indicated no significant differences (P>0.05) among any of the variations in volume, crumb L and crust L and b values. The full fat muffin was significantly (P<0.05) more tender, lower in moisture, and more yellow of crumb when compared with the other variations. The 100% fat substituted muffin with enzymes, generally, had a lower moisture content, lower volume, decreased staling rate, and decreased crumb firmness when compared with the 100% fat substituted muffin without enzymes.

Three selected carbohydrate‐based fat replacers which were derived from pectin, gums, and oat bran (Slendid, Kel‐Lite BK and TrimChoice‐5, respectively) were used at a fixed rate in biscuits while shortening was reduced at 33, 66 and 100%. The principal effects of each fat substitute on biscuit quality varied with the fat substitute type and level of fat. Generally, fat substitute usage produced a significant (p < 0.05) increase in moisture content, as well as a light crust color. Variations in volume and crumb firmness were associated with the type of fat substitute and level of fat. Sensory data were found to be in agreement with the analytical data for moistness, crust color and crumb firmness. Crumb size decreased and bitterness was detected in biscuits as fat levels decreased regardless of the type of fat substitute.