N order to meet the current necessity of decreased sugar intakeN order to meet the

N order to meet the current necessity of decreased sugar intake
N order to meet the current necessity of reduced sugar intake and healthier nutrition generally. Two forms of formulations with lyophilized fruit and fruit pur have already been ready. Each procedures of preparation resulted in effective goods in line together with the trending healthier desserts. A limitation of the study is identified in the benefits being referenced to literature and not a reference sample resulting from the expected intense differences in colour, all round look, and studied parameters. All four formulations had distinct peachy aroma. The formulations ready with nectarine pur resulted in a improved sensory perception about their texture, and better water holding capacity. All formulations can be considered with a semi-liquid, creamy structure. The texture was smooth with no lumps. At this point, the formulation ready with lyophilized fruit and rice starch has by far the most promising results. The outcomes of the current study is often utilised in the preparation of novel desserts with added nutritional value. Additional exploration of your viewpoint of fruit-enriched puddings must be made so that you can strengthen their technological and health-promoting properties.Author Contributions: Conceptualization, A.P.; methodology, Z.G. and also a.P.; application, D.M. and Z.G.; validation, D.M., A.P. and Z.G.; formal evaluation, 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.; information 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. in addition to a.L.; visualization, A.P.; supervision, A.L.; project administration, D.M.; funding acquisition, D.M. along with a.L. All authors have study and agreed for the published version of 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 Overview Board Statement: Not applicable. Informed Consent Statement: Informed consent was obtained from all subjects involved in the study. Information Availability Statement: The data presented in this study are out there on request in the corresponding author. Acknowledgments: The authors would like to express their gratitude to Zhivondov in the Fruit Increasing Institute, Plovdiv (Bulgaria), and his team for kindly supplying the nectarine wide variety “Gergana” made use of to prepare the formulations, object of evaluation. Conflicts of Interest: The authors declare no conflict of interest.
foodsArticleFood Xanthan Polysaccharide Sulfation Approach with Sulfamic AcidAleksandr S. Kazachenko 1,2, , Natalya Yu. Vasilieva 1,2 , Valentina S. Borovkova 1,two , Olga Yu. Fetisova 2 , Noureddine Issaoui 3 , Yuriy N. Malyar 1,2 , Evgeniy V. Elsuf’ev two , Anton A. Compound 48/80 site Karacharov two , Andrey M. Skripnikov 1,2 , Angelina V. Miroshnikova 1,two , Anna S. Kazachenko 1 , Dmitry V. Zimonin 1,two 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 “Tenidap COX 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.