Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review

IF 2 4区 农林科学 Q2 AGRONOMY International Agrophysics Pub Date : 2023-07-12 DOI:10.31545/intagr/165803
A. Krajewska, D. Dziki
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引用次数: 0

Abstract

. Fruit fortification is a promising strategy for improving the nutritional and functional properties of shortbread biscuits, as fruit contains various bioactive compounds that pro - vide potential health benefits. This study aimed to investigate the contemporary patterns in incorporating dried and powdered fruit and their by-products into shortbread biscuits, with a focus on alterations in their physical properties such as geometrical charac - teristics, weight, colour and texture. Moreover, the methods used for obtaining fruit powders were discussed. The research was based on the analysis of papers published within the last six years, retrieved from Scopus, Web of Sciences, and Google Scholar data - bases. It has been found that drying and size reduction are crucial processes that determine the quality of fruit powders. Most importantly, the selection of the type, particle size, and quantity of the additive, as well as its processing conditions, are critical factors in achieving the desired physical characteristics of the final product. The addition of various fruits and their by-products affects the weight and geometric characteristics of the resulting biscuits. The colour of the fortified biscuits undergoes significant changes, with the brightness level typically being reduced and redness increas - ing. In particular, depending on the type of additive used, it can cause an increase or a decrease in shortbread hardness.
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果干和果粉及其副产品的物理特性研究进展
。水果强化是改善酥饼饼干营养和功能特性的一种有前途的策略,因为水果含有多种生物活性化合物,提供潜在的健康益处。本研究旨在探讨将干果和粉状水果及其副产品纳入酥饼饼干的当代模式,重点关注其物理特性的变化,如几何特征、重量、颜色和质地。并对果粉的制备方法进行了探讨。这项研究是基于对过去六年内发表的论文的分析,这些论文检索自Scopus、Web of Sciences和b谷歌Scholar数据库。研究发现,干燥和缩小尺寸是决定果粉质量的关键工序。最重要的是,添加剂的类型、粒度和数量的选择,以及它的加工条件,是实现最终产品所期望的物理特性的关键因素。各种水果及其副产品的加入会影响饼干的重量和几何特性。强化饼干的颜色发生了显著的变化,亮度通常会降低,而红色会增加。特别是,根据所使用添加剂的类型,它可以导致酥饼硬度的增加或减少。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
International Agrophysics
International Agrophysics 农林科学-农艺学
CiteScore
3.60
自引率
9.10%
发文量
27
审稿时长
3 months
期刊介绍: The journal is focused on the soil-plant-atmosphere system. The journal publishes original research and review papers on any subject regarding soil, plant and atmosphere and the interface in between. Manuscripts on postharvest processing and quality of crops are also welcomed. Particularly the journal is focused on the following areas: implications of agricultural land use, soil management and climate change on production of biomass and renewable energy, soil structure, cycling of carbon, water, heat and nutrients, biota, greenhouse gases and environment, soil-plant-atmosphere continuum and ways of its regulation to increase efficiency of water, energy and chemicals in agriculture, postharvest management and processing of agricultural and horticultural products in relation to food quality and safety, mathematical modeling of physical processes affecting environment quality, plant production and postharvest processing, advances in sensors and communication devices to measure and collect information about physical conditions in agricultural and natural environments. Papers accepted in the International Agrophysics should reveal substantial novelty and include thoughtful physical, biological and chemical interpretation and accurate description of the methods used. All manuscripts are initially checked on topic suitability and linguistic quality.
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