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Among all fruits, the papaya ranks among the most significant, occupying fourth place in terms of marketing volumes. The papaya encounters various deterioration issues throughout the marketing chain, which results in the loss of bioactive phytochemicals in the fruit's pulp. Making puree is the best way to make papaya pulp last longer, but processing can break down antioxidants like phenolic compounds (which are mostly stored in cell vacuoles) and carotenoids (which are stored in chromoplasts). The flash vacuum expansion process (FVE) promotes an expansion of the water present in the vacuoles, which generates cell rupture and consequently, the release of intracellular components. Because cell rupture is promoted from within the cell, the expulsion of bioactive compounds is more efficient and can therefore increase their bioaccessibility. Our results show that the FVE process increased the antioxidant capacity of the purees (measured by TEAC, FRAP, and DPPH assays) before and during digestion. Our results show that the FVE process significantly enhances the bioaccessibility and stability of antioxidant compounds, providing a clear advantage over the conventional method. Fruit purees generated by FVE can be an ingredient that increases the functionality of foods (juices, nectars, purees, ice creams, and yogurt) aimed at people with digestive problems, baby food, or the use of fruits with low commercial value. [ABSTRACT FROM AUTHOR]

Abstract The present study aimed to extend refrigerated stability of locally grown avocado fruit by applying High Hydrostatic Pressure (HHP) treatment. HHP was applied at 600 MPa for 3 min to avocado puree and stored at 4 °C for 28 days. Physicochemical (colour CIE L*, a*, b*, total oil amount, chlorophyll, pH, moisture) and microbiological (mesophilic, yeast-mould) analyses were performed at seven-day intervals on both control (untreated) and HHP-treated sample packs. It could be judged that HHP treatment effectively controlled the colour indices, preventing undesired changes during the cold storage period of avocado puree. In conclusion, this study demonstrated that HHP-processed avocado puree exhibited stability for 28 days compared to unprocessed puree at 4 °C. The shelf-life stability of avocado puree under chilled conditions was extended from 7 to 28 days. Graphical Abstract

Among all fruits, the papaya ranks among the most significant, occupying fourth place in terms of marketing volumes. The papaya encounters various deterioration issues throughout the marketing chain, which results in the loss of bioactive phytochemicals in the fruit’s pulp. Making puree is the best way to make papaya pulp last longer, but processing can break down antioxidants like phenolic compounds (which are mostly stored in cell vacuoles) and carotenoids (which are stored in chromoplasts). The flash vacuum expansion process (FVE) promotes an expansion of the water present in the vacuoles, which generates cell rupture and consequently, the release of intracellular components. Because cell rupture is promoted from within the cell, the expulsion of bioactive compounds is more efficient and can therefore increase their bioaccessibility. Our results show that the FVE process increased the antioxidant capacity of the purees (measured by TEAC, FRAP, and DPPH assays) before and during digestion. Our results show that the FVE process significantly enhances the bioaccessibility and stability of antioxidant compounds, providing a clear advantage over the conventional method. Fruit purees generated by FVE can be an ingredient that increases the functionality of foods (juices, nectars, purees, ice creams, and yogurt) aimed at people with digestive problems, baby food, or the use of fruits with low commercial value.

Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes. [ABSTRACT FROM AUTHOR]

The talas banana is the superior local fruit of South Kalimantan. Talas bananas are still utilized in a few of applications and are mostly consumed fresh. Talas bananas have a particular aroma that no other banana has. This study aimed to analyze the effect of heating time, temperature, and size reduction on talas banana puree's sensory and chemical quality. The heating temperatures used were 70, 90, and 121oC. The heating time for 70 and 90oC was 15, 20, and 25 minutes, while for 121oC was 2, 4, and 6 minutes. The effect of size reduction was coarse texture (30 seconds) and fine texture (1 minute). Talas banana puree was analyzed by scoring test (color, texture, aroma, and taste) and chemical test (moisture content, pH, total dissolved solids, total titrated acid, reducing sugar content, and protein content). Data were analyzed using Analysis of Variance (ANOVA) with a nested factorial randomized block design at temperature with a further test was Duncan's test with α=5%. Sensory quality data were analyzed by the Kruskal Wallis test at α=5%, followed by the Tukey test at α= 5%. Talas banana puree is light yellow, close to the soft, banana aroma, and sweet taste. The best results for talas banana puree were obtained at 70oC with a 15-minute heating time and a 1-minute size reduction, 90oC with a 15-minute heating time and a 1-minute size reduction, and 121oC with a 6-minute heating time and a 1-minute size reduction.

Ipomoea batatas L. represents one of the most important tuber crops, after potato, and could be a real aid in preventing food insecurity, and malnutrition or sustaining a healthier lifestyle. Four thermal treatments were used to process the raw sweet potatoes into ready-to-eat products: boiling, steaming and steaming coupled with ohmic heating at two different voltage gradients (17.5 V/cm and 20 V/cm). Proximate composition, phytochemicals content, color parameters, viscosity, and texture as the main quality properties of the orange sweet potato purees were determined. The sample processed through steaming coupled with ohmic heating registered higher values for the total phenolic content (4.60±0.30 - 5.15±0.15 mg GAE/g DW) and total flavonoids content (7.07±0.41 - 7.66±0.88 mg EQ/g DW), compared to the control sample (4.33±0.28 mg GAE/g DW for the and 4.52±0.30 mg EQ/g DW, respectively), when determining the phytochemical profile. Among all the applied heat treatments, the mastication process was significantly improved when combining steaming with ohmic heating. These results are promising for developing new ready-to-eat products containing high nutritive tubers. [ABSTRACT FROM AUTHOR]

Ice cream is a product of high sensory acceptance because of the countless flavor options and their combination. It has become one of the most popular desserts and its production is increasing year by year and highly accepted by children, adolescents, adults, as well as the elderly public. A number of studies have been carried out in developing new functional ice creams with ingredients such as fruits like avocado, dragon fruit, banana, passion, guava, lemon and soursop. The present study was, therefore, carried out to assess the possibility of producing homemade ice cream with enhanced nutritional value with mustard green leaves. This research explored the utilization of powdered and fresh mustard green leaves in the form of puree as nutritional enrichment for homemade ice cream. Homemade ice cream ingredients in this experiment consisted of 100 g solids and 150 ml water. The solids consisted of 74 g full cream milk powder, 15 g sugar, 10 g skimmed milk powder, 0.5 g emulsifier, and 0,5 g Carboxy Methyl Cellulose. Mustard green powder was added in accordance to treatments, namely 3%, 6%, 9% and 12% from the 100 g solids. Whereas mustard green puree were added as replacement of 100 ml water from the total of 150 ml water in the formula. Control treatment was made with no mustard green powder or puree. The chemical and physical characteristics were determined in three replicates using randomized completely blocked design. Data was submitted to Analysis of Variance (ANOVA) and further tested using Honestly Significant Difference (HSD). Based on the results of this study, the addition of mustard green powder and puree on homemade ice cream had significant increase in ash content, total chlorophyll, melting rate, viscosity, and yellowness, but a decrease in overrun, lightness, and redness. The higher the concentration of mustard green powder or puree, the higher the increase of ash content, total chlorophyll, melting rate, viscosity and yellowness. On the other hand, the higher the concentration of mustard green powder or puree the higher the decrease of overrun, lightness, and redness. Mustard green powder gave higher ash content and total chlorophyll than the puree, but mustard green puree gave brighter colour indicated by higher lightness, greenness, and yellowness. [ABSTRACT FROM AUTHOR]

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Abstract Background As a result of the high prevalence of dysphagia in aged care facilities, demand for pureed diets is increasing. One of the biggest challenges for pureed diets is the reduced nutritional density due to the cooking process, such as when blending or softening with liquid. This study aimed to investigate the impact of innovative energy and protein-enriched meat puree on the nutrition intake and nutritional status of aged care residents requiring pureed diets. Methods This is a single-blinded randomised controlled trial conducted in two aged care facilities using a crossover design. Twenty-two residents aged 83.2 ± 7.3 years participated in a 12-week study. Participants were blocked randomised into two groups and received a 6-week of either control (unaltered freshly made pureed diets by facilities) or intervention diet, followed by a 2-week washout and then 6-week of alternative treatment. During the intervention, freshly made meat pureed portions were swapped to hydrolysed meat, which contained 144 -392 kcal and 5.6–6.8 g more energy and protein per 100 g. Nutrition intake was collected using a validated visual estimation method over 24 h on two non-consecutive days during the control and intervention phases. A two-tailed t-test was used to compare the significance. Results The intervention diet significantly increased energy (147 ± 285 kcal, p = .02), protein (4 ± 7 g, p = .04), and fat (3 ± 8 g, p = .07) intake in comparison to the control diet. Nutritional status was improved by the end of the intervention as evidenced by a higher nutritional assessment score using Mini-Nutritional Assessment – Short Form (9.1 ± 1.8) and a weight gain of 1.3 ± 1.7 g, p = .04. No significant differences were found in body composition using bioelectrical impedance analysis, calf circumference and mid-upper arm circumference. Though handgrip strength did not differ at the end of control and intervention, significance was found between the changes in control and intervention period. Plasma branched-chain amino acid increased significantly with hydrolysed meat consumption. Conclusions As a dietary enrichment, hydrolysed meat is a promising intervention for pureed diet consumers in aged care facilities, improving residents’ dietary intake and reducing malnutrition risk. Future larger multicentre studies with longer intervention periods are required to confirm the effectiveness and residents’ acceptance. Trial registration Australian New Zealand Clinical Trials Registry (ACTRN12622000888763).

Apple and apple derivatives (e.g., juices, puree) are the most important foodstuffs contaminated with patulin (PAT) in the human diet. To routinely monitor these foodstuffs and ensure that the PAT levels are below the maximum permitted levels, a method using liquid chromatography combined with tandem mass spectrometry (LC-MS/MS) has been developed. Afterwards, the method was successfully validated, reaching quantification limits of 1.2 μg/L for apple juice and cider, and 2.1 μg/kg for puree. Recovery experiments were performed with samples fortified with PAT in the range of 25–75 μg/L for juice/cider and 25–75 μg/kg for puree. The results show overall average recovery rates of 85% (RSDr = 13.1%) and 86% (RSDr = 2.6%) with maximum extended uncertainty (Umax, k = 2) of 34 and 35% for apple juice/cider and puree, respectively. Next, the validated method was applied to 103 juices, 42 purees and 10 ciders purchased on the Belgian market in 2021. PAT was not found in the cider samples, but it was present in 54.4% of the tested apple juices (up to 191.1 μg/L) and 7.1% of the puree samples (up to 35.9 μg/kg). When comparing the results to the maximum levels set by Regulation EC n° 1881/2006 (i.e., 50 μg/L for juices and 25 μg/kg for puree for adults, and 10 μg/kg for infants and young children), exceedances were observed in five apple juices and one puree sample, for infants and young children. Using these data, a potential risk assessment for consumers can be suggested, and it is found that the quality of apple juices and purees sold in Belgium needs further regular surveillance. [ABSTRACT FROM AUTHOR]

Fruit puree is one of the most popular semi-finished products. Rose hips have a wide range of positive effects on the human body due to the biologically active substances they contain. The research objective was to assess the quality rosehip puree produced using a mechano-acoustic homogenizer and to define its shelf life. The study featured several samples of puree made of fresh or dried rose hips. The experiment involved two types of processing methods: traditional and mechano-acoustic. The analysis was based on standard methods. The mechano-acoustic homogenizer made it possible to combine several technological operations: grinding, homogenization, deodorization, and disinfection. The processing conditions were as follows: exposure intensity – 100–500 W/kg, time – 15–30 min, temperature – 50–65°C, disinfection time – 20–60 s, disinfection temperature – 95–97°C. Both fresh and dried rose hips puree samples produced with the help of a mechano-acoustic homogenizer had the best sensory properties, which exceeded those of the control samples by 9% for appearance, 15% for color, 21% for smell, and 30% for texture and taste. The test samples were by 10% richer in sugars, proteins, free organic acids, and minerals. They contained more biologically active substances: dietary fiber and β-carotene – by an average of 10%, phenolic substances – 20%, ascorbic acid – 40%. According to the sensory, physical, chemical, and microbiological indicators, the shelf life of rose hip puree produced using mechano-acoustic equipment was 24 months in glass packaging. The mechano-acoustic homogenizer method optimized the technological operation, and the finished product had more nutrients and better quality indicators than those of puree obtained by traditional technologies. The rose hip puree retained its quality characteristics for 24 months at ≤ 25°C and humidity ≤ 75% in glass jars in a dark place.

This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the processing and development of technologies for obtaining fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. At the same time, the absolute novelty in the Republic of Kazakhstan has been established for the development of technologies for the production of fruit and vegetable jams, purees, juices from fruits and vegetables (apples, carrots, table beets, etc.) enriched with pectin extract from secondary raw materials of the sugar industry. As a result of the research carried out, 3 zoned apple varieties were selected for the development of technology for the production of jam, puree and juices with functional, bioecological and natural health properties, in particular, Golden Delicious, Star-Crimson, Idared, 1 - carrot varieties: Alau, 1 beet varietу: "Bordeaux", 1 plum variety: "Stanley" and 2 varieties of currants: "Golden", "Altai", which, according to the content of the pectin extract, will make it possible to make more acceptable compositions of them in order to achieve an effective balanced composition of the target product for biologically active substances.

Large variability exists in ingredient selection and preparation of home prepared infant purees and there is a lack of data on nutritional quality in comparison to commercially prepared purees. This work had two aims. Study 1 compared the nutritional value of commercially prepared and home prepared infant purees. Food profiles from national food composition databases were used as a proxy for home prepared puree and served as the benchmark for the commercially prepared infant purees. Study 2 focused on a subset of produce that underwent molecular weight analysis to determine differences in carbohydrate profiles. Eighty-eight percent of the measurable micronutrients fell within or above the home prepared norm range with micronutrients falling below the range explained by differences in soil and growing conditions. Physicochemical characterization showed similar carbohydrate profiles with >90% of the carbohydrate fraction in the water extract constituted by low molecular weight sugars for purees produced with home preparation and commercial preparation. The estimated glycemic load (eGL) showed comparable potential impact on blood sugar levels with all purees having a low eGL (<10 glucose equivalent). In conclusion, these data suggest that both preparations provide similar micronutrient density and carbohydrate profiles. [ABSTRACT FROM AUTHOR]

Mango and mangosteen are commercially important tropical fruits with a short shelf life. Fruit processing is one of the alternatives to extend the shelf life of these fruits. Purée is one of the processed products of fresh fruit. In this research, the quality of mango and mangosteen purée was analyzed. Titratable acidity (TA) and total soluble solids (TSS) were predicted using non-destructive near-infrared (NIR) spectroscopy. A partial least squares regression (PLSR) model was developed based on the NIR spectra with a wavelength ranging from 800 to 2500 nm. The PLSR model returned a coefficient of determination (r2) and a ratio of prediction to deviation (RPD) of 0.955 and 4.7 for TSS, and 0.784 and 2.2 for TA, in the mango purée. Similarly, the best model was selected for the TSS prediction in the mangosteen purée through PLSR, with an r2, a root mean square error of cross-validation (RMSECV), and RPD of 0.799, 0.3% malic acid, and 2.2, respectively. The results show the possible application of NIR spectroscopy in the product processing line, although a larger number of samples with wide variation in future studies are needed as an input to update the model, in order to obtain a more robust model. [ABSTRACT FROM AUTHOR]

Background: As a result of the high prevalence of dysphagia in aged care facilities, demand for pureed diets is increasing. One of the biggest challenges for pureed diets is the reduced nutritional density due to the cooking process, such as when blending or softening with liquid. This study aimed to investigate the impact of innovative energy and protein-enriched meat puree on the nutrition intake and nutritional status of aged care residents requiring pureed diets.Methods: This is a single-blinded randomised controlled trial conducted in two aged care facilities using a crossover design. Twenty-two residents aged 83.2 ± 7.3 years participated in a 12-week study. Participants were blocked randomised into two groups and received a 6-week of either control (unaltered freshly made pureed diets by facilities) or intervention diet, followed by a 2-week washout and then 6-week of alternative treatment. During the intervention, freshly made meat pureed portions were swapped to hydrolysed meat, which contained 144 -392 kcal and 5.6-6.8 g more energy and protein per 100 g. Nutrition intake was collected using a validated visual estimation method over 24 h on two non-consecutive days during the control and intervention phases. A two-tailed t-test was used to compare the significance.Results: The intervention diet significantly increased energy (147 ± 285 kcal, p = .02), protein (4 ± 7 g, p = .04), and fat (3 ± 8 g, p = .07) intake in comparison to the control diet. Nutritional status was improved by the end of the intervention as evidenced by a higher nutritional assessment score using Mini-Nutritional Assessment - Short Form (9.1 ± 1.8) and a weight gain of 1.3 ± 1.7 g, p = .04. No significant differences were found in body composition using bioelectrical impedance analysis, calf circumference and mid-upper arm circumference. Though handgrip strength did not differ at the end of control and intervention, significance was found between the changes in control and intervention period. Plasma branched-chain amino acid increased significantly with hydrolysed meat consumption.Conclusions: As a dietary enrichment, hydrolysed meat is a promising intervention for pureed diet consumers in aged care facilities, improving residents' dietary intake and reducing malnutrition risk. Future larger multicentre studies with longer intervention periods are required to confirm the effectiveness and residents' acceptance.Trial Registration: Australian New Zealand Clinical Trials Registry (ACTRN12622000888763). [ABSTRACT FROM AUTHOR]

Background. Baby food products contain the necessary components for life and elements that are unsafe for health, particularly the radioactive isotopes of strontium-90 and cesium-137. Radiation from isotopes ingested at such an early age can lead to irreversible damage to organs and tissues, negatively affecting a person’s later life. Materials and methods. As an object of research, we selected specialized ready-to-eat baby food products from canned fish to fruit and milk purees sold and produced in the Republic. We analyze baby food products for compliance with the specific activity indicators of strontium-90 and cesium-137 with the internal hygienic standard of the Republic of Belarus GN 10-117-99 and the technical regulation of the Customs Union «On food safety» (TR TS 021/2011). We study the specific activities of cesium-137 and strontium-90 using RKG-AT1320 and MSK-AT1315, respectively. In addition, we undertake statistical analysis using the Statistica package, where we determine the coefficient of variation of an indicator within a product and the variance of the available values. Results. In 14 types of baby food, we found the following features: the specific activities of cesium-137 varied from 1,2 Bq/kg in Beef Puree to 7,0 in Peach Puree, which, in our opinion, is due to a decrease in the content of radionuclide during its migration in food chains: plant → animal, as well as technological features of product preparation. Specific activities of strontium-90 varied from 1 Bq/kg in Banana and Strawberry Puree with Cream to 1,85 Bq/kg in Reduced Apple-Rosehip Juice. We also noted that within the species «Puree of banana and strawberry with a cream», the values also change in a wide range for the specific activity of strontium-90 from 1 Bq/kg to 1.8 Bq/kg. Errors in the determination procedure can explain this fact since the product is thermally concentrated. Statistical analysis showed that the smallest coefficient of variation was in «Prune puree» – 3,18%, and the highest in «Salmon puree» – 75%. The high coefficient of variation in «Salmon puree» is due to the diversity of the fodder base for salmon. On the other hand, the low value of the coefficient of variation in «Prune puree» is caused by the uniformity of the growing conditions of prunes. Conclusion. The analyzed specialized baby food products comply with the republican normative act GN 10-117-99 and the EAEU standard TR CU 021/2011.

The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40 °C, and 60 °C, with a constant pressure of 63 Pa in the FD chamber. The strawberry samples were cut into slices (CS) and pulped (PS) before drying. The drying kinetics was best described using the Midilli or logistic model depending on the strawberry grinding method used and the FD temperature. The FD of strawberries significantly increased the lightness, redness, and yellowness of the dried fruit. The FD temperature and pretreatment methods had little influence on the total phenolic content (TPC) and AA. The lowest TPC was found in strawberry pulps after dehydration at 60 °C, and the highest TPC was observed in strawberry slices dehydrated at the same temperature (18.54 and 22.04 mg of gallic acid equivalent per gram of dry mass, respectively). Furthermore, the ascorbic acid content in dried strawberries was higher for the samples freeze-dried at a higher temperature. [ABSTRACT FROM AUTHOR]

Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering their nutritional characteristics. Hence, this study aimed to process free sugar pumpkin and quince puree using a combination of freezing (−15 °C) and cooking at 95 °C for 20 min. Four variants of purees were obtained by using different combinations between pumpkin and quince (pumpkin puree, quince puree, and pumpkin and quince puree in ratios of 1:1 and 3:1). The samples were characterized in terms of complex interconnected analysis, which could provide further information for the added-value products. Thus, highest values of β-carotene content were attributed to pumpkin puree (P −5.34 ± 0.05 mg/g DW) and pumpkin and quince puree 3:1 (PQ 3:1 −3.78 ± 0.014 mg/g DW). These findings are also supported by the values of ABTS inhibition, which was registered as 71.32% for the P sample and 76.25% for the PQ 3:1 sample. The textural analysis revealed firmness values of 1.27 N for pumpkin puree and 2.33 N for quince puree. Moreover, the structural changes were minimum, while the cellular structure and some tissues were preserved intact. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the genotoxic potential of the fruit and seed powder, fruit puree, and aqueous extracts of Morinda citrifolia (Rubiaceae, noni). The genotoxic potential of the noni substances was evaluated using in vitro Ames, in vitro chromosomal aberration, and in vivo micronucleus tests. All test procedures were conducted per Organization for Economic Cooperation and Development guidelines, and good laboratory practice. None of the noni fruit test substances showed genotoxic signs up to 5000 and 2000 μg/plate in the Ames and micronucleus tests, respectively. In the chromosomal aberration test, neither the fruit puree nor aqueous extract showed structural and numerical aberrations up to 5000 and 4650 μg/mL, respectively, irrespective of metabolic activation, in both 6 h and 24 h treatment groups. The safe ranges of noni fruit and seed powders were up to 2500 and 2100 μg/mL, respectively, in the 6 h treatment group and up to 1600–4100 and 370–450 μg/mL, respectively, in both 6 h and 24 h treatment groups in the presence of metabolic activation. Noni fruit and seeds were safe in terms of genotoxicity under our experimental conditions. Our data are the first to provide valuable genotoxic information on Morinda citrifolia. [ABSTRACT FROM AUTHOR]

Orange fleshed sweet potato (OFSP) is rich in provitamin A carotenoids and can thus be utilized to tackle Vitamin A deficiency (VAD) in Sub-Saharan Africa (SSA). Puree with high amounts of β-carotene processed from OFSP roots is currently being incorporated in baked products such as bread, cakes, biscuits, and buns. The objective of this study was to evaluate the nutritional composition of OFSP puree supplemented food products, that is, bread, buns, flakes, cakes, biscuits, muffins, soft cookies, golden biscuits and whole wheat flour bread. The composite products made from OFSP puree were analyzed for β-carotene content and proximate analysis. The highest concentration of β-carotene (19.86 mg/100g) was obtained in OFSP flakes. The concentration in buns with 20% puree was 0.58 mg/100g, while bread with 35% puree had a concentration of 3.02 mg/100g. Biscuits, cookies and cakes with high puree of 40% had β-carotene concentrations of 2.39, 1.83, and 2.30 mg/100g respectively. These concentrations are lower than in bread with 35% puree, and we see different proportions of ingredients and other factors such as cooking method, duration of cooking also play a major role in the final β-carotene concentration of the products. The total Retinol Activity Equivalents (RAE) for the OFSP products were significantly different with bread (35% puree) having a higher concentration of 216.67 µg/100g and OFSP buns (20% puree) having a lower concentration of 41.19 µg/100g. Orange fleshed sweet potato flakes had the highest concentration of 1443.2 µg/100g and whole wheat flour bread having the least of 6.9 µg/100g. The moisture content, total ash, crude fiber, crude fat, crude protein, and carbohydrate content of the OFSP products varied between 2.4-29.7%, 0.7-2.4%, 1.0-4.5%, 0.7-18.1%, 5.1-7.9% and 50.7-83.7%, respectively. The findings of this study show that different proportions of OFSP puree: wheat flour is not the only determinant on the final β-carotene concentration of the different OFSP products, the type and quantity of ingredients used, cooking time and method also contribute to the VA content. Diversification of OFSP food products helps increase its consumption and its added value. [ABSTRACT FROM AUTHOR]

Tomatoes are the most consumed vegetables worldwide and a valuable source of several antioxidants. The consumption of tomato products from appropriate cultivars after suitable processing methods may significantly improve human diet. The purpose of this study was investigating the variations in the contents of the main antioxidants present in tomato fruits, in the new Cuban breeds and yellow varieties, as well as their changes during the processing to tomato puree and ketchup. The quality evaluation comprised the detection of lycopene, ascorbic acid and total phenolics and the analysis of their contribution to antioxidant capacity in selected tomato genotypes. Heating (90–100 °C/15 min) enhanced the content of lycopene and total phenolics in puree, resulting in an increment in antioxidant capacity, despite the reduction in ascorbic acid as a result of concentration processes. The conducted experiments revealed that cultivars 'Vyta' and 'Cima' are very suitable for industrial purposes due to their high dry-matter content of more than 9% fresh mass and high biological value. With respect to serving size, the best sources of antioxidants are fresh tomatoes, followed closely by tomato puree, irrespective of cultivar. However, the differences are mainly due to the edible portion size (200 g for fresh tomatoes and 60 mL for puree, respectively). [ABSTRACT FROM AUTHOR]

Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6–32.7%, 9.9–10.6%, 5.0–5.5%, 1.9–3.2%, 1.4–1.8%, and 79.1–80.9%, respectively. β-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total β-carotene in OFSP bread ranged from 1.9–5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread. [ABSTRACT FROM AUTHOR]

Relevance. This article presents the results of a study of the process of sucrose inversion in vegetable and fruit monocomponent purees with and without sucrose under the influence of ultrasonic action on them.Methods. For the study, experimental samples of carrot, pumpkin and Apple puree of two types were made – a monocomponent natural puree (without sugar) and puree with the addition of 5% sucrose (by weight). The main part of the study was to study the depth of sucrose inversion in experimental samples, depending on the specified parameters of ultrasound exposure at a frequency of 21.6 kHz for 30 minutes on a laboratory cavitation unit in a flow-through cyclic mode.Results. It was found that in all experimental samples, the amount of total reducing sugars increased significantly compared to the values obtained in control samples that were not subjected to ultrasonic treatment. So, in natural apple puree (without adding sucrose) after ultrasound exposure, an increase in total reducing sugars was detected by 9.3%, and in experimental samples of apple puree with added sucrose – by 10.9%, in relation to control samples, which is 1.2 times higher than in natural puree. In samples of carrot puree (without adding sucrose), the increase in total reducing sugars was 6.7%, and in puree with added sucrose, the increase was 12.2%, which is 1.8 times higher than the inversion in puree without sugar. In samples of pumpkin puree without sugar, the increase in reducing sugars was 4.2%, and in samples with added sucrose – 9.9%, i.e. 2.4 times higher than in samples without sugar.These data allow us to conclude that ultrasound exposure can intensify the inversion of sucrose with an increase in the number of reducing sugars, and this process takes place more deeply in products containing added sucrose.

Mango and mangosteen are commercially important tropical fruits with a short shelf life. Fruit processing is one of the alternatives to extend the shelf life of these fruits. Purée is one of the processed products of fresh fruit. In this research, the quality of mango and mangosteen purée was analyzed. Titratable acidity (TA) and total soluble solids (TSS) were predicted using non-destructive near-infrared (NIR) spectroscopy. A partial least squares regression (PLSR) model was developed based on the NIR spectra with a wavelength ranging from 800 to 2500 nm. The PLSR model returned a coefficient of determination (r2) and a ratio of prediction to deviation (RPD) of 0.955 and 4.7 for TSS, and 0.784 and 2.2 for TA, in the mango purée. Similarly, the best model was selected for the TSS prediction in the mangosteen purée through PLSR, with an r2, a root mean square error of cross-validation (RMSECV), and RPD of 0.799, 0.3% malic acid, and 2.2, respectively. The results show the possible application of NIR spectroscopy in the product processing line, although a larger number of samples with wide variation in future studies are needed as an input to update the model, in order to obtain a more robust model.

Introduction. The aim of the work was to study the effect of oat β-glucan on the viscosity-speed indicators of mixtures and physicochemical characteristics of milk-vegetable ice cream. Materials and methods. Milk-vegetable ice cream with a mass fraction of fat 3% and oat β-glucan in the amount of 0.5-1.0% with a stabilization system and without, as well as control samples of classic milk ice cream, were prepared. Rotational viscometry and well-known methods for studying the resistance to melting, overrun and ice cream dispersion of the air phase were used. Results and discussion. The structuring ability of β-glucan in ice cream with low fat and dry matter content was studied. The effective viscosity of ice cream mixtures with β-glucan in the amount of 0.5-1.0% is in the range of recommended values. Mixtures of milk ice cream with β-glucan are characterized by thixotropic ability, which is confirmed by the high degree of restoration of the destroyed structure. Combined use of β-glucan and fermented vegetable puree containing soluble pectin and softened vegetable fibers could significantly improve the viscosity-speed indicators of mixtures: the effective viscosity increases by 11.5-15.9%, the degree of recovery in on average - by 10%. Low-fat milk-vegetable ice cream with a β-glucan content of 0-1.0% acquires a creamy consistency. The increase in overrun and resistance to melting of ice cream with β-glucan is due to the formation of a specific secondary foam microstructure that is characterized by the presence of an additional framework of microbubbles, which wraps larger air inclusions and gives them additional mechanical stability during heating. Thus, it was proved that β-glucan is a universal ingredient that can, in addition to enrichment, perform a structuring and stabilizing function in the composition of low-fat milk-vegetable ice cream. Conclusions. Studies prove the feasibility of using oat β-glucan in the amount of 0.75-1.0% in the composition of low-fat milk-vegetable ice cream. [ABSTRACT FROM AUTHOR]

In this study purees were prepared from the three different varieties of sweet pepper (red var. Inspiration, yellow var. Bachata and green var. Indra). The effect of storage on the chemical [water activity, pH, non-enzymatic browning (NEB) index and color], bioactive (total phenols, flavonoids, antioxidant activity, ascorbic acid and carotenoids) and microbiological (total plate count and mold yeast count) quality of the purees were observed at the interval of 15 days for 75 days. Antioxidant activity of purees was assessed in terms of DPPH, metal chelating activity and reducing power assay. The non-significant (p < 0.05) changes were observed in the water activity and pH of purees upto 30 days of storage. The NEB index was high in green puree as compared to the others at the end of storage period.There was minor change in the color of purees during storage. Bioactive compounds retention was higher in red (90%) followed by yellow (82%) and green (70%) sweet pepper puree. The purees had microbial stability after the 75 days of storage. This study suggests that shelf life of sweet peppers can be enhanced in the form of purees with maximum retention of bioactive compounds. [ABSTRACT FROM AUTHOR]

Ice-cream is one of the most consumed dairy products. However, the commercial ice-cream product is low in natural antioxidants, dietary fibers, and minerals. Therefore, highly nutritious papaya can be incorporated into ice-cream. This study aims to produce ice-cream using papaya puree (20-80% w/v) and spray-dried papaya powder (20-80% w/v). The sensory properties (QDA and nine points hedonic scale), and physicochemical and proximate analysis of the ice-cream were performed. From sensory evaluation, ice-cream formulated with 20% (v/v) papaya puree gained the highest rate on overall acceptability and was most preferred among the formulated papaya ice-creams. Meanwhile, ice-cream formulated with 20% (v/v) papaya puree contains 23.53 ± 2.33% moisture, 2.30 ± 0.10% protein, 0.88 ± 0.06% ash, and 3.04 ± 0.81% fat. Therefore, ice-cream formulated with 20% (v/v) papaya puree might be suitable and more accepted by the consumers and may have a potential marketable value. [ABSTRACT FROM AUTHOR]

Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and gave purees with 27-65% higher concentrations of total carotenoids, but did not affect vitamin C and total phenolics (TP). High-pressure homogenization (HPH) reduced the size of the particles in the purees, leading to lighter and more yellow purees. Vitamin C, total carotenoids, and TP were not affected by HPH. Storage explained most of the variation in vitamin C, TP, and chromaticity, i.e. they decreased during storage, especially at the highest storage temperature. To obtain higher yield and products with higher concentrations of bioactive compounds, heat treatment prior to further processing is recommended. HPH can be used to alter the physical properties and color of the product.

Two main sources of fibers and bioactive compounds represented by pumpkin (Cucurbita maxima L.) and quince (Cydonia oblonga Mill.) were selected for the present study. The current changes in consumers behavior oblige manufacturers to develop new assortments of ready-to-eat products, considering their nutritional characteristics. Hence, this study aimed to process free sugar pumpkin and quince puree using a combination of freezing (−15 °C) and cooking at 95 °C for 20 min. Four variants of purees were obtained by using different combinations between pumpkin and quince (pumpkin puree, quince puree, and pumpkin and quince puree in ratios of 1:1 and 3:1). The samples were characterized in terms of complex interconnected analysis, which could provide further information for the added-value products. Thus, highest values of β-carotene content were attributed to pumpkin puree (P −5.34 ± 0.05 mg/g DW) and pumpkin and quince puree 3:1 (PQ 3:1 −3.78 ± 0.014 mg/g DW). These findings are also supported by the values of ABTS inhibition, which was registered as 71.32% for the P sample and 76.25% for the PQ 3:1 sample. The textural analysis revealed firmness values of 1.27 N for pumpkin puree and 2.33 N for quince puree. Moreover, the structural changes were minimum, while the cellular structure and some tissues were preserved intact.

Tomatoes are the most consumed vegetables worldwide and a valuable source of several antioxidants. The consumption of tomato products from appropriate cultivars after suitable processing methods may significantly improve human diet. The purpose of this study was investigating the variations in the contents of the main antioxidants present in tomato fruits, in the new Cuban breeds and yellow varieties, as well as their changes during the processing to tomato puree and ketchup. The quality evaluation comprised the detection of lycopene, ascorbic acid and total phenolics and the analysis of their contribution to antioxidant capacity in selected tomato genotypes. Heating (90–100 °C/15 min) enhanced the content of lycopene and total phenolics in puree, resulting in an increment in antioxidant capacity, despite the reduction in ascorbic acid as a result of concentration processes. The conducted experiments revealed that cultivars ‘Vyta’ and ‘Cima’ are very suitable for industrial purposes due to their high dry-matter content of more than 9% fresh mass and high biological value. With respect to serving size, the best sources of antioxidants are fresh tomatoes, followed closely by tomato puree, irrespective of cultivar. However, the differences are mainly due to the edible portion size (200 g for fresh tomatoes and 60 mL for puree, respectively).

Partial substitution of wheat flour with orange-fleshed sweet potato (OFSP) purée in bread can increase vitamin A intake among consumers. The study investigated the influence of wheat flour substitution with 20–50% of OFSP purée on proximate composition, color, β-carotene, water activity, and microbial keeping quality. The moisture content, crude protein, crude fat, total ash, crude fiber, and carbohydrate in bread ranged from 28.6–32.7%, 9.9–10.6%, 5.0–5.5%, 1.9–3.2%, 1.4–1.8%, and 79.1–80.9%, respectively. β-carotene, total ash, and crude fiber contents in bread, and Hunter color values a*, b*, chroma, and ∆E significantly increased with the addition of OFSP purée. Total viable counts (TVC), yeast, and molds in bread ranged from 2.82–3.64 log10 cfu/g and 1.48–2.16 log10 cfu/g, respectively, on the last day of storage. Water activity, TVC, and fungal counts were low in sweet potato composite bread as compared to white bread. Total β-carotene in OFSP bread ranged from 1.9–5.4 mg/100 g (on dry weight). One hundred grams of bread portion enriched with 40% and 50% OFSP purée provides more than 50% of vitamin A dietary requirements to children aged 4–8 years. Incorporation of up to 50% OFSP purée in wheat flour produces a relatively shelf-stable, nutritious, and health-promoting functional bread.

Bread is consumed by most Ghanaians. Wheat flour and refined sugar are the main raw materials in bread making. These key raw materials are imported, thereby causing the local currency to consistently lose value. Therefore, developing bread recipes with locally available raw materials such as root and tuber crops is of the essence. The study assessed bread consumption patterns in Ghana; potential consumer preference for orange-fleshed sweetpotato (OFSP) puree-wheat flour composite bread; consumers' willingness to buy and bakers' willingness to bake this composite bread. Cross-sectional surveys were conducted in four regions of Ghana: Accra, Ashanti, Northern, and Upper East regions; data were collected using a semi-structured questionnaire. Consumers (n = 651) and bakers (n = 77) were randomly selected to participate in the study. Data were analyzed using descriptive scores procedure in IBM Statistical Package for the Social Sciences version 20. Almost all the consumer-respondents (96.50%; n = 628) indicated that they eat bread. Based on the frequency of bread consumption, 54% of respondents consumed bread daily, 18% once a week and 28% twice or more per week. The preferred bread types across the regions were: tea, butter, and "sugar" bread. Respondents across the regions consumed at least one type of bread with tea bread being the most consumed in the Upper East (n = 153; 39.30%) and Northern (n = 58; 38%) regions. However, butter bread was the most consumed in the Greater Accra (n =17; 36%) while consumerrespondents in the Ashanti region (n = 24; 38.70%) indicated they consume more than one type. The least consumed bread type across all the regions was composite and bran (brown) bread types. The consumers' willingness to buy the OFSP-based bread further increased by 8.3% when they were informed about the nutritional benefits of OFSPbased bread. Thus, the OFSP-based wheat flour composite bread could have a higher potential of being adopted into the Ghanaian community irrespective of regional demarcation to increase dietary intake of vitamin A. This would contribute to efforts to find a sustainable way of increasing dietary intake of vitamin A, particularly children in Ghana. [ABSTRACT FROM AUTHOR]

Research in Rwanda demonstrated that orange-fleshed sweetpotato (OFSP) purée (steamed, mashed roots) was an economically viable, vitamin A enhancing ingredient in baked products when the purée was produced and used in the same bakery. Having a storable, packaged OFSP purée produced by a firm to supply bakers is an alternative model. Vacuum-packed OFSP purée with preservatives with a four-month shelf-life at 23°C was developed by the International Potato Center under laboratory conditions in 2015. Turning it into a commercial reality required developing a public-private partnership to establish an OFSP purée-bread value chain. The phases in developing the chain are described. Cost-benefit assessment focuses on two points along the chain: the farmers producing roots for the purée factory and purée production. The first OFSP bread began to be marketed in six Tuskys’ stores in June 2015 at a premium price (5 Ksh above its regular bread), reaching 20 stores by August 2016. OFSP bread was well-received by consumers. Purée production became profitable (18% profit margin) when we shifted from using peeled to unpeeled roots--the new product being a “high fiber” purée. Commercial OFSP purée production has been improved and is poised for profitable, larger-scale output.

Pureed form of leaves (Hibiscus sabdariffa L. (Roselle)) was taken for physicochemical and rheological analysis at temperatures and TSS range of 278 K - 318 K and 3 - 5 °Brix respectively. The steady-state rheological analysis was performed with a shear rate of 1 - 100 s-1. Different rheological models are tried; Power-law was best fitted with the experimental data (R2 ≥0.98). Temperature dependence of viscosity was found out using an Arrhenius-type relationship at a shear rate of 10, 50, 100 s-1 IR analysis was done to know the influence of functional groups on rheological properties of purees. Consistency index (K) of puree increases with increase in TSS content but at a fixed TSS, there is a decrease in K with an increase in temperatures but the opposite was observed for flow behavior index (n). Puree showed a shear thinning behavior with an increment in temperature level and puree having 5 °Brix (8.37) has higher activation energy (kJ.mol-1) than 3 °Brix (6.32).

We propose the application of pulsed electric fields (PEF) to carrots to obtain derived products with increased phenolic and carotenoid bioaccessibility. For this purpose, juices, purees, and oil-added purees were obtained from whole PEF-treated carrots (five pulses of 3.5 kV cm−1; 0.61 kJ kg−1). In order to obtain shelf-stable products, the effect of a thermal treatment (70 °C for 10 min) was also studied. Carrot juices exhibited the highest carotenoid (43.4 mg/100 g fresh weight) and phenolic (322 mg kg−1 dry weight) contents. However, caffeic and coumaric acid derivatives were highly sensitive to PEF. The phenolic bioaccessibility reached 100% in purees obtained from the PEF-treated carrots, whereas the further thermally treated oil-added purees exhibited the greatest carotenoid bioaccessibility (7.8%). The increase in carotenoid bioaccessibility could be related to their better release and solubilization into micelles. The results suggest that food matrix aspects apart from particle size (e.g., pectin characteristics) are involved in phenolic bioaccessibility.

With the increasing number of older adults, the elderly-friendly food market has been rapidly growing. The physicochemical and antioxidant properties of soymilk-based banana-blueberry-puree with and without flaxseed-based (XanFlax) and xanthan-gum-based (brand G) thickeners were compared as a potential senior food. Samples included a control, three treatments with XanFlax (1%, 3%, and 5%), and three treatments with brand G (1.35%, 2.7%, and 5.4%). The physicochemical (color, sugar, salinity, pH, viscosity, and hardness) and antioxidant properties [DPPH, ABTS, reducing power (RP), and total polyphenol content (TPC)] were compared. The chromaticity values (L*, a*, and b*) and pHs were similar among all treatments and the control, but the salinity of brand G showed statistical differences (p < 0.05). All samples met the Korean Industrial Standards for senior foods in terms of viscosity and hardness, while samples with brand G were harder and more viscous than those with XanFlax and the control (p < 0.001). XanFlax samples had greater ABTS radical scavenging activities than the control and brand G samples (p < 0.001). Although, the developed puree can be a possible senior food product without the addition of thickeners, XanFlax might be applied as a non-xanthan gum-based viscosity thickener with antioxidant functions for senior-friendly foods.

Bioactive compounds and physical properties of sea buckthorn purees at production and after storage at 2°C and 18°C for 3 months were investigated. Heat treatment of the berries prior to sieving increased yield of the purees from 80% to 84%, and gave purees with 27-65% higher concentrations of total carotenoids, but did not affect vitamin C and total phenolics (TP). High-pressure homogenization (HPH) reduced the size of the particles in the purees, leading to lighter and more yellow purees. Vitamin C, total carotenoids, and TP were not affected by HPH. Storage explained most of the variation in vitamin C, TP, and chromaticity, i.e. they decreased during storage, especially at the highest storage temperature. To obtain higher yield and products with higher concentrations of bioactive compounds, heat treatment prior to further processing is recommended. HPH can be used to alter the physical properties and color of the product. [ABSTRACT FROM AUTHOR]

Rheological properties must be assessed for the processing and handling of different pastes and purees. Cox Merz rule was applied and variation in dynamic and steady-state properties with temperature (283-358K) was evaluated for Gongura leaves puree. Mathematical models were applied in relation to experimentally obtain TSS and density and it was concluded that the linear correlation was best suited. With an increment in TSS and decrement in temperature, there is an increment in the density of the puree. HB model was found to be best fitted and described the flow behavior of the puree, within the temperature range (R² > 0.98). In the frequency range (1-50 Hz), the product shows weak gel behavior. Modified Cox Merz rule can be useful where it was revealed that the steady-state viscosity is identical to complex viscosity raised to power α. [ABSTRACT FROM AUTHOR]

BACKGROUND: Red raspberries (Rubus idaeus L.) contain varied nutrients and phytochemicals important for healthy aging. Processing berries extends their shelf-life and culinary applications, although information on nutritional content among processed forms are limited. OBJECTIVE: The main objective of the project was to conduct a market basket study to characterize nutrient content and variation in processed red raspberry (RRB) products (i.e., individually quick frozen (IQF), purée, concentrates). Secondary objectives were to provide new data to the USDA nutrient composition database on processed RRB, which is now complete, and to evaluate RRB forms relative to regulatory (US FDA) criteria for food labeling based on Dietary Reference Intake (DRI) recommendations expressed as % Daily Values (DV). METHODS: Processed raspberry product samples were obtained in 2017 from retail outlets, processing plants and distributors, in and outside the USA. Samples were analyzed by pre-qualified laboratories using pre-approved AOAC methods and validated HPLC methods. RESULTS: Nutrient variance in domestic compared to imported product was observed, but on average IQF and purée with seeds are excellent sources of dietary fiber based on FDA criteria of providing ≥20% DV, IQF and purée are good (10–19% DV) sources of copper, thiamin, riboflavin and folate, and all forms were excellent or good sources of vitamin C and manganese. IQF and puréed red raspberries may also be considered a valuable fruit source of lutein/zeaxanthin. CONCLUSIONS: Processed RRB are nutrient rich options for including in a diet for healthy aging. [ABSTRACT FROM AUTHOR]

With age, difficulties with masticating and swallowing means food consistency and structure must be modified, such as puréeing food. However, elderly consumers have reported that puréed food’s taste lacks appeal. This study shows how puréeing food changes the recognition and dynamics of flavors and new strategies to improve them. Further, to measure the identification and dynamics of flavor, a new sensory method was investigated that combined Free Choice and Temporal Order of Sensation (Free-TOS). Three dishes (macaroni, pizza, and potato salad), their purées, and three pasta purées with added flavors (cheese and dry-cured ham; added directly or as an oil in water emulsion or using two types of emulsions (oil in water and water in oil) were assessed by three groups of 60 consumers using Free-TOS. Results showed that in the purée the frequency of mentioned sensations decreased compared with the dish, as it was more difficult to identify flavors. Adding flavors in powder form only allowed a cheese/ham flavor identification, but in the purées with emulsions, it was possible to identify the dry-cured ham flavor. Therefore, this study showed that the Free-TOS method does not need a predetermined attribute list and registers the actual identified flavors and their order of appearance.

This study was focused on a comparative analysis of two drying methods, such as convective and infrared drying, on the red beetroot purées with lactic acid bacteria, as a strategy for tailoring the health benefits of the selected plant. For both varieties, the total betalain contents varied from 13.95 ± 0.14 mg/g dry weight in Beta vulgaris var. cylindra when compared with 11.09 ± 0.03 mg/g dry weight in Beta vulgaris var. vulgaris, whereas significant differences were found in total phenolic and flavonoid contents. Significant drying induced changes were found in selected bioactives, in terms of total betalains, flavonoids, and polyphenols, which influenced the antioxidant activities of the purées, structure, and color parameters. In general, infrared technology was more protective, leading to an increase of 20% in flavonoids content. One logarithmic decrease in cell viability was observed in all powders samples. After the in vitro digestion, the betalains decreased, in both gastric and intestinal simulated juices, with a more pronounced profile in infrared processed purées. Textural and rheological analysis of the dried purées highlighted that the infrared drying is milder compared to the conventional one, allowing us to obtain powders with enhanced functional properties, in terms of bioactives content, cell viability, color, and structural and rheological behavior.

The aim of this work was to compare different cooking–drying methods to obtain dehydrated baby purees. Flours of quinoa and amaranth (native and germinated) were used to formulate them. Dry powders (DPs) were obtained by lyophilization (LD), convection (CD), and extrusion (ED). Proximal composition, particle size and morphology, water absorption capacity, and solubility were evaluated in DPs. Color, texture profile (TP), and sensory characteristics were determined in fresh pure and rehydrated powders (RPs). The LD particles were smaller and homogeneous; CD showed collapsed particles, and ED presented agglomerated particles. Different drying methods influenced the rehydration properties of DPs, as well as the color, TP, and sensory evaluation of RPs. The best method to obtain dehydrated baby purees was extrusion.

Pureed form of leaves (Hibiscus sabdariffa L. (Roselle)) was taken for physicochemical and rheological analysis at temperatures and TSS range of 278 K - 318 K and 3 - 5 °Brix respectively. The steady-state rheological analysis was performed with a shear rate of 1 - 100 s-1. Different rheological models are tried; Power-law was best fitted with the experimental data (R² ≥0.98). Temperature dependence of viscosity was found out using an Arrhenius-type relationship at a shear rate of 10, 50, 100 s-1 IR analysis was done to know the influence of functional groups on rheological properties of purees. Consistency index (K) of puree increases with increase in TSS content but at a fixed TSS, there is a decrease in K with an increase in temperatures but the opposite was observed for flow behavior index (n). Puree showed a shear thinning behavior with an increment in temperature level and puree having 5 °Brix (8.37) has higher activation energy (kJ.mol-1) than 3 °Brix (6.32). [ABSTRACT FROM AUTHOR]

Introduction. The modern assortment of ice cream on milk base with vegetable fillers has been analyzed. The choice of vegetable raw material as a promising functional and technological ingredient in composition of milk ice cream is substantiated. Materials and methods. Object of research - ice cream technology. The subject of the study - vegetable puree from beet and broccoli fresh and heat-treated, ice cream and milkvegetable blends. The cryoscopic temperature of the blends was determined with the aid of a measuring complex, dynamic viscosity by Geppler viscometer, resistance to melting - the melting time of hardened ice cream samples, the air bubbles size - the microscopy of soft ice cream samples in the chamber Goryaev, ice cream overrun - by the weight method. Results and discussion. Scientifically confirmed the expediency of using in composition of the milk ice cream vegetable puree with a high content of soluble pectin due to thermoacid hydrolysis protopectin. The possibility of partial replacement of the stabilizer of the structure on pectin containing puree is established, which, in addition to the structural function, acts as a natural dye and a taste-aromatic ingredient, enriches the product with a complex of carbohydrates and minerals. By the magnitude of dynamic viscosity coefficient, rational regimes of maturating milkvegetable blends with different ratios between the milk and vegetable component were substantiated. It has been established that functional and technological vegetable puree in the amount of 10-20% practically does not affect the cryoscopic temperature of ice cream blends, which makes it possible to apply commonly accepted freeze modes to obtain a product of guaranteed quality. Conclusions. A new kind of dairy ice cream with concentrate vegetable puree of high nutritional value can be recommended for widespread introduction in accordance with the classical technological scheme of production with refinement of maturating regimes. [ABSTRACT FROM AUTHOR]

Introduction. Studies have been carried out to determine the impact of technological processing, in particular, on the processes of blanching and deaeration on the chemical composition of cranberry marsh puree. Materials and methods. Puree of marsh cranberry was investigated for identification of bioflavonoid; methods of high-performance liquid chromatography, electron spectrometry, gas chromatography with mass detector of initial and hydrolyzed samples were used. Results and discussion. It was established that as a result of technological reprocessing of cranberry into puree, the amount of ascorbic acid decreased by 13.5 times; the content of phenolic substances in puree from cranberry fruits is 983 mg%, anthocyanins - 160 mg%; the content of water-soluble pectin is increased to 3.0%, which is associated with partial hydrolysis of protopectin, fiber - 3.1% of the mass fraction of dry matter of puree. In puree from cranberries, 36.6% of sugars are contained in the mass fraction of dry matter of puree, of which 28.8% are reductive, namely glucose and fructose, the increase of which is due to partial acid hydrolysis of sucrose during the processing of berries in puree. In puree, the presence of anthocyanin compounds found in the original sample is in a bound state with citric acid, as well as mono-oxycarboxylic acids. A number of organic acids have been identified: 3-hydroxybutyric acid; ferulic acid; amber, apple, citric acids. When processing cranberry into puree, it preserves natural preservatives contained in fresh berries. Thus, in cranberry puree there is benzoic acid in the amount of 122.2 mg%±15% and a small amount of sorbic acid is available up to 2.5 mg%. The positive effect of cranberry on growth retardation of the yeast of the genus Candida was investigated. Conclusions. Cranberry puree is a natural source of biologically active substances and natural preservatives and is recommended for use in long-term storage functional foods. [ABSTRACT FROM AUTHOR]

Coriander, one of the most widely utilized herb, is a short duration herb having very short shelf life. The present investigation involved development of an innovative process for enhancing the utilization and the availability of this herb. This process involves pretreatment, blanching and freezing to form ready to use frozen coriander puree tablets. Coriander was subjected to different pretreatments viz. T1: 0.25% potassium metabisulphite, T2: 0.5% citric acid and T3: 0.2% potassium metabisulphite + 0.1% magnesium chloride + 0.1% sodium bicarbonate. The pretreated coriander was blanched in hot water for 2 min and processed into puree having total soluble solids (TSS) as 2.5, 3.5 and 4.5°Brix. Pretreatments significantly affected the all quality parameters except moisture content. TSS had non significant effect on a* value, chroma, pH ascorbic acid and total flavonoid content of processed coriander puree. Coriander puree obtained with T1 pretreatment exhibited better quality than with other pretreatments. T1 pretreated and blanched puree was then frozen in silicon moulds using air blast freezing and deep freezing. Frozen puree tablets were evaluated for quality. The best quality coriander puree obtained from T1 pretreated, blanched puree having TSS 4.5°Brix frozen by continuous air-blast freezing (at a conveyor speed of 4.40 × 10−3m/s) comparable results to deep freezing having. All quality parameters, except pH, were significantly affected by TSS level of puree as well as different freezing treatments. [ABSTRACT FROM AUTHOR]

Abstrak Penelitian ini bertujuan mendapatkan kombinasi antara konsentrasi sodium metabisulfit yang digunakan dalam larutan perendaman dan penambahan maltodekstrin untuk menghasilkan puree bawang merah terbaik secara organoleptik. Selanjutnya analisa sifat fisik dan residu sulfit dilakukan pada hasil kombinasi terbaik tersebut. Dengan menggunakan Rancangan Acak Kelompok, faktor konsentrasi sodium metabisulfit yang digunakan untuk perendaman bawang merah yaitu 400, 500, dan 600 ppm. Adapun faktor penambahan maltodekstrin yang digunakan sebanyak 0,4, 0,5 dan 0,6% (b/b). Analisa menunjukkan bahwa hasil terbaik diperoleh dari kombinasi perlakuan perendaman sodium metabisulfit dengan konsentrasi 400 ppm dan penambahan maltodekstrin sebanyak 0,4% b/b. Hasil terbaik tersebut mempunyai beberapa karakteristik fisik yaitu rendemen 94,8%, kadar air produk jadi 86,22%, total padatan 13,58% dan viskositas 133,086 cp. Hasil analisa residu sulfit menunjukkan konsentrasi sebesar 73,53 ppm. Kata kunci: Bawang Merah, Maltodekstrin, Puree, Sodium Metabisulfit Abstract The aim of this research was to find out the combination of sodium metabisulphite concentration was applied in the soaking solution and additional of maltodextrin in order to yield the shallot puree with the best organoleptic characteristic. For further, the analysis of physical characteristic and sulfite residue will be performed toward the result. Using Group Randomized Design, the factor of concentrations amount of sodium metabisulphite in the solution was used to soak the shallots were 400, 500 and 600 ppm. While the maltodextrin additions were 0.4%, 0.5% and 0.6% (w/w). The analysis demonstrated that the best product was resulted by combination of treatments of soaking with 400 ppm sodium metabisulphite solution and adding of 0.4% (w/w) maltodextrin. Physical characteristic of that result was indicated by several parameters, those were 94.8% of yield, 86.22%of moisture,13.58%of total solid, and 133.086 cp of viscocity. It also showed the sulfate residue in amount of 73.53 ppm. Keywords: Maltodextrin, Puree, Shallot, Sodium Metabisulphite