N order to meet the recent necessity of decreased sugar intake
N order to meet the recent necessity of reduced sugar intake and healthier nutrition normally. Two sorts of formulations with lyophilized fruit and fruit pur have been ready. Each methods of preparation resulted in productive merchandise in line with the trending healthier desserts. A limitation with the study is identified within the results becoming referenced to literature and not a reference sample as a result of the anticipated intense variations in colour, all round appearance, and studied parameters. All 4 formulations had distinct peachy aroma. The formulations ready with nectarine pur resulted within a much better sensory perception about their texture, and better water holding capacity. All formulations might be considered having a semi-liquid, creamy structure. The texture was Thromboxane B2 supplier smooth with no lumps. At this point, the formulation prepared with lyophilized fruit and rice starch has probably the most promising outcomes. The outcomes with the current study might be utilized within the preparation of novel desserts with added nutritional worth. Additional exploration in the viewpoint of fruit-enriched puddings should be produced in an effort to increase their technological and health-promoting properties.Author Contributions: Conceptualization, A.P.; methodology, Z.G. as well as a.P.; software, 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.; resources, 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. as well as a.L.; visualization, A.P.; supervision, A.L.; project administration, D.M.; funding acquisition, D.M. and also a.L. All authors have study and agreed to the published version on the manuscript. Funding: This operate was supported by the Bulgarian National Science Fund, project no. K-06H37/23. The APC was offered by the University of Padova prot. DOR2194135/21. Institutional Review Board Statement: Not applicable. Informed Consent Statement: Informed consent was obtained from all subjects involved in the study. Data Availability Statement: The data presented within this study are out there on request in the corresponding author. Acknowledgments: The authors would like to express their gratitude to Zhivondov from the Fruit Growing Institute, Plovdiv (Bulgaria), and his group for kindly providing the nectarine selection “Gergana” employed to prepare the formulations, object of analysis. Conflicts of Interest: The authors declare no conflict of interest.
foodsArticleFood Xanthan Polysaccharide Sulfation Process with Sulfamic AcidAleksandr S. Kazachenko 1,2, , Natalya Yu. Vasilieva 1,two , Valentina S. Borovkova 1,two , Olga Yu. Fetisova 2 , Noureddine Issaoui three , Yuriy N. Malyar 1,two , Evgeniy V. Elsuf’ev 2 , 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 Tenidap In Vitro Metals and Supplies 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.