Development and characterization of no-added-sugar cherry pudding

¹ Department of Biochemistry and nutrition, University of food technologies, 4002 Plovdiv, Bulgaria
² Department of Microbiology and biotechnology, University of food technologies, 4002 Plovdiv, Bulgaria

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

The aim of the study was to assess the physicochemical, biological, texture, and nutritional characteristics of puddings with reduced sugar content, utilizing lyophilized cherry fruit as a functional ingredient. The evaluation involved measuring ash and moisture levels, pH, titratable acidity, total soluble solids, water holding capacity, water activity, vitamin C concentration, colour spectra, antioxidant capacity, total phenolic content, total flavonoid content, and conducting a texture analysis to support the new formulation assessment. The freeze-dried cherry powder served not only as a natural sweetener but also as a natural colouring agent in the pudding formulation. The newly created products exhibited improved total phenolic content, total flavonoid content, and antioxidant activity. The no-added-sugar cherry pudding was noted for its increased moisture content (50.63±4.52%) and reduced water activity (from 0.989 to 0.974). Texture profiling was conducted using parameters such as hardness, work, adhesion, and adhesive force. The findings highlighted the potential use of lyophilized fruit powders in culinary applications.