Product Development Study of Freeze-Dried Apples Enriched with Sea Buckthorn Juice and Calcium Lactate.

Enriched or fortified foods are typically linked to ultra-processed foods, limiting the choice of functional food in the market. Addressing the market potential, particularly the elder population with osteoporosis, the functional food industry should consider developing a healthy snack enriched with bioactive substances. This study aimed to produce freeze-dried Polish Gala apple with improved antioxidant properties and calcium content via impregnation or osmotic dehydration process.

Cookies Fortified with Butterfly Pea Flower Petals: Antioxidant Capacity, Nutritional Composition, and Sensory Profile.

This study aimed to fortify cookies to be functional food by adding flower (CT) at concentrations ranging from 0 to 8%. Sensory profiling identified 6% CT as optimal for organoleptic attributes. The addition of CT did not significantly impact protein, lipid, and ash content but decreased energy value and increased insoluble and soluble fibre levels.