N order to meet the current necessity of reduced sugar intake
N order to meet the current necessity of reduced sugar intake and healthier nutrition generally. Two types of formulations with lyophilized fruit and fruit pur happen to be prepared. Each techniques of preparation resulted in prosperous goods in line with all the trending healthier desserts. A limitation with the study is identified within the benefits being referenced to literature and not a reference sample as a result of the anticipated intense variations in color, overall look, and studied parameters. All 4 formulations had distinct peachy aroma. The formulations prepared with nectarine pur resulted inside a improved sensory perception about their texture, and better water holding capacity. All formulations is usually deemed having a semi-liquid, creamy structure. The texture was smooth with no lumps. At this point, the formulation prepared with lyophilized fruit and rice starch has probably the most promising outcomes. The outcomes of the current study could be applied in the preparation of novel desserts with added nutritional value. Additional exploration in the viewpoint of fruit-enriched puddings ought to be created to be able to strengthen their technological and health-promoting properties.Author Contributions: Conceptualization, A.P.; methodology, Z.G. in addition to a.P.; software program, D.M. and Z.G.; validation, D.M., A.P. and Z.G.; formal analysis, P.D., A.P., D.M., Z.G. and D.P.; investigation, P.D., A.P., D.M., Z.G. and D.P.; sources, A.P. and D.M.; data curation, A.P.; D.M. and Z.G.; writing– original draft preparation, A.P. and D.M.; writing–review and editing, P.D., A.P., D.M., Z.G., D.P. along with a.L.; visualization, A.P.; supervision, A.L.; project administration, D.M.; funding acquisition, D.M. plus a.L. All authors have study and agreed towards the published version in the manuscript. Funding: This work was supported by the Bulgarian National Science Fund, project no. K-06H37/23. The APC was provided by the University of Padova prot. DOR2194135/21. Institutional Overview Board Statement: Not applicable. Informed Consent Statement: Informed consent was obtained from all subjects involved inside the study. Data Availability Statement: The information presented in this study are offered on request from the corresponding author. Acknowledgments: The authors would like to express their gratitude to Zhivondov in the Fruit Expanding Institute, Plovdiv (Bulgaria), and his team for kindly supplying the nectarine range “Gergana” utilised to prepare the formulations, object of analysis. Conflicts of Interest: The authors declare no conflict of interest.
foodsArticleFood Xanthan Polysaccharide Sulfation Approach with Sulfamic AcidAleksandr S. Charybdotoxin Description Kazachenko 1,two, , Natalya Yu. Vasilieva 1,2 , Valentina S. Borovkova 1,two , Olga Yu. Fetisova 2 , Noureddine Issaoui 3 , Yuriy N. Tenidap Immunology/Inflammation Malyar 1,two , Evgeniy V. Elsuf’ev two , Anton A. Karacharov two , Andrey M. Skripnikov 1,2 , Angelina V. Miroshnikova 1,two , Anna S. Kazachenko 1 , Dmitry V. Zimonin 1,2 and Vladislav A. Ionin 1,Institute of Non-Ferrous Metals and Components Science, Siberian Federal University, pr. Svobodny 79, 660041 Krasnoyarsk, Russia; [email protected] (N.Y.V.); [email protected] (V.S.B.); [email protected] (Y.N.M.); [email protected] (A.M.S.); [email protected] (A.V.M.); [email protected] (A.S.K.); [email protected] (D.V.Z.); [email protected] (V.A.I.) FRC “Krasnoyarsk Science Center”, Institute of Chemistry and Chemical Technology, Siberian Branch, Russian Academy of Sciences, Akademgorodok 50/24, 660036 Krasnoyarsk, Russia; [email protected] (O.Y.