NEW TYPE OF COOKIE PRODUCT WITH DEHYDRATED PEACH

Abstract

Osmodehydrated and lyophilizated peach is characterized by upgraded dehydration effectiveness and enriched chemical and mineral matter content, and as such, is an interesting material to be added to the cookies’ formulation. Produced cookie samples with different levels of peach dehydrated by two different methods, were subjected to the nutritive and technology quality parameters testing. Obtained results showed that the addition of higher levels of dehydrated peach enhanced all nutritive, while simultaneously decreased most of the technological quality parameters. The optimal addition of osmodehydrated and lyophilized peach to the cookie formulation was determined to be 15%. Testing consumers’ attitude showed high appriciation of cookies with dehydrated peach sensory characteristics and high positive attitude towards presented new product thus pointing at its’ high potential for market acceptability.