Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Changing nutritional demands, in combination with the global trend for snacking, sets a goal for preparing food products for direct consumption with certain beneficial properties. This study was designed to investigate the quality characteristics of raw vegan bonbons enriched with lyophilized peach...

Full description

Bibliographic Details
Main Authors:	Dasha Mihaylova, Aneta Popova, Zhivka Goranova, Pavlina Doykina
Format:	Article
Language:	English
Published:	MDPI AG 2022-05-01
Series:	Foods
Subjects:	health enhancing raw snack health claims healthy ingredients
Online Access:	https://www.mdpi.com/2304-8158/11/11/1580

Similar Items

Characterization of Muffins Reformulated with Chia and Lyophilized Peach Powder in Terms of Some Technological and Sensory Aspects§
by: Dasha Mihaylova, et al.
Published: (2023-01-01)

The Perspective of Nectarine Fruit as a Sugar Substituent in Puddings Prepared with Corn and Rice Starch
by: Dasha Mihaylova, et al.
Published: (2021-10-01)

Characterization of Fruit Sorbet Matrices with Added Value from <i>Zizyphus jujuba</i> and <i>Stevia rebaudiana</i>
by: Teodora Petkova, et al.
Published: (2022-09-01)

The Perspective of Nectarine Fruit as a Functional Ingredient of Puddings Prepared with Corn and Rice Starch
by: Dasha Mihaylova, et al.
Published: (2021-10-01)

The nutrient quality and labelling of ready-to-eat snack foods with health and/or nutrition claims
by: Andrea Susan Bursey, et al.
Published: (2021-07-01)

School Food Environment Promotion Program: Applying the Socio-ecological Approach
by: Fatemeh Bakhtari Aghdam, et al.
Published: (2018-01-01)

Edukasi Zat Aditif Makanan dan Jajanan Sehat Pada Pelajar
by: Haris Muzakir, et al.
Published: (2023-08-01)

Mother’s Behavior Regarding Preparation of Healthy Breakfast and Snacks for Children: A School-based Intervention Research
by: Sakineh Rakhshanderou, et al.
Published: (2022-04-01)

Technological characteristics and nutritional value of powdered functional mixes
by: Doykina Pavlina, et al.
Published: (2024-01-01)

Research-Gap-Spotting in Plum–Apricot Hybrids—Bioactive Compounds, Antioxidant Activities, and Health Beneficial Properties
by: Aneta Popova, et al.
Published: (2023-05-01)

Ethnopharmacology and phytochemistry of some representatives of the genus Prunus
by: Aneta Popova, et al.
Published: (2022-09-01)

Investigation and analysis of the approval, addition frequency, function, and suitable population of health food containing prebiotics in China from 1996 to 2022
by: CHEN Huihui, et al.
Published: (2023-11-01)

Snacking pattern of college students in Saudi Arabia: a cross-sectional study
by: Israa M. Shatwan, et al.
Published: (2022-05-01)

Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein
by: Kaisa Vehmas, et al.
Published: (2020-10-01)

The development of technology and research of quality indicators of nachos from non-traditional raw materials
by: A. Zh. Orazov, et al.
Published: (2023-04-01)

Development and Innovation in Cooked Ham Produced in Spain
by: Cristian B. Arenas, et al.
Published: (2023-03-01)

Consumers’ Purchasing Decisions for Confectionery and Savoury Snack Food Items on and off Promotion
by: Aimee McPoland, et al.
Published: (2020-03-01)

REGULATION OF FUNCTIONAL FOODS IN UKRAINE AND THE WORLD. PROSPECTS FOR THE USE OF POSTBIOTICS AS FUNCTIONAL INGREDIENTS
by: A. Kapustian, et al.
Published: (2023-10-01)

The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum
by: Aline Iamin Gomide, et al.
Published: (2022-07-01)

The impact of coaches providing healthy snacks at junior sport training
by: Regina Belski, et al.
Published: (2017-12-01)

Sosialisasi Keamanan Jajanan Makanan Terhadap Kesehatan Ibu-Ibu PKK Jorong Tanjung Barulak, Nagari Kubang Kabupaten 50 Kota
by: Helga Yermadona, et al.
Published: (2022-06-01)

Associations between eating habits and glycemic control and obesity in Japanese workers with type 2 diabetes mellitus
by: Gouda M, et al.
Published: (2018-10-01)

Healthy Snacks and Drinks for Toddlers: A Qualitative Study of Caregivers’ Understanding of Expert Recommendations and Perceived Barriers to Adherence
by: Jennifer L. Harris, et al.
Published: (2023-02-01)

Snack frequency, size, and energy density are associated with diet quality among US adolescents
by: Gina L Tripicchio, et al.
Published: (2023-11-01)

USAGE OF FOOD HEALTH CLAIMS AND RELATED CONSUMER UNDERSTANDING
by: Naima KHURSHID, et al.
Published: (2014-11-01)

Faktor Determinan Pemilihan Makanan Jajanan pada Siswa Sekolah Dasar
by: Yohanes Kristianto, et al.
Published: (2013-06-01)

The practice of health claims examining
Published: (2007)

Using coupons to encourage healthier child snack purchases in corner stores: results from the CHOMPS study
by: Megan E. Mayer, et al.
Published: (2024-01-01)

Online Parenting Intervention for Children’s Eating and Mealtime Behaviors: Protocol of a Randomized Controlled Trial
by: Vatsna Rathore, et al.
Published: (2022-05-01)

Cambios en el patrón de consumo de alimentos en escolares chilenos con la implementación de un kiosco saludable
by: Nelly Bustos, et al.

Ready-to-Eat Innovative Legumes Snack: The Influence of Nutritional Ingredients and Labelling Claims in Italian Consumers’ Choice and Willingness-to-Pay
by: Alessandro Petrontino, et al.
Published: (2023-04-01)

Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
by: Catrin Tyl, et al.
Published: (2021-08-01)

Alfalfa Leaf Powder and its Potential Utilisation in Raw Vegan Chocolate
by: Raluca ȚIPLEA, et al.
Published: (2019-06-01)

Impact of a Series of Educational Talks Taught by Health Professionals to Promote Healthy Snack Choices among Children
by: Víctor Arufe Giráldez, et al.
Published: (2021-03-01)

Effect of onion waste powder on the rheological characteristics, sensory attributes, and antioxidant properties of mayonnaise
by: Tsvetko Prokopov, et al.
Published: (2023-06-01)

Pattern Recognition of Varieties of Peach Fruit and Pulp from Their Volatile Components and Metabolic Profile Using HS-SPME-GC/MS Combined with Multivariable Statistical Analysis
by: Dasha Mihaylova, et al.
Published: (2022-11-01)

Selection of the Processing Method for Green Banana Chips from Barraganete and Dominico Varieties Using Multivariate Techniques
by: Liliana M. Chamorro-Hernandez, et al.
Published: (2024-03-01)

MENINGKATKAN PERILAKU KONSUMSI JAJANAN SEHAT PADA ANAK SEKOLAH MELALUI MEDIA AUDIO VISUAL
by: Lulut R. Siwi, et al.
Published: (2019-01-01)

Snacking and weight status in Malaysian Chinese primary school children
by: Shu Hwa Ong, et al.
Published: (2023-09-01)

Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine
by: Jovana Kojić, et al.
Published: (2022-02-01)