Nutrition value of baked meat products fortified with lyophilized dragon fruit (Hylocereus undatus)
September 24, 2023 | Foods |
Conducted by the University of Life Sciences in Lublin, Poland, this study explores the nutritional impact of incorporating lyophilized dragon fruit pulp into baked pork meat products. Examining doses ranging from 0.5% to 4%, the research evaluates changes in chemical composition, essential mineral content, fatty acid profile, and product characteristics during 21 days of refrigerated storage. The results reveal that higher lyophilizate doses, specifically 2.5% and 4%, significantly enhance the nutritional profile of meat products, elevating concentrations of vital minerals like calcium, magnesium, potassium, and iron. Notably, these improvements occur without altering the fundamental chemical composition, except for increased fat and carbohydrate content in the 4% lyophilizate sample. The study suggests that incorporating 4.0% lyophilized dragon fruit pulp holds promise for augmenting the nutritional value of pork meat products. Read more
Viewed Articles
September 24, 2023 | Foods |Conducted by the University of Life Sciences in Lublin, Poland, this study explores the nutritional impact of incorporating lyophilized dragon fruit pulp into baked pork me
Read More
January 10, 2025 | Current Functional Foods |A study on the Garcinia genus, a significant group of evergreen trees from the family Clusiaceae, was conducted by researchers from the ICAR-Indian Institu
February 26, 2025 | Foods |The influence of various processing methods on the quality of red dragon fruit juice (RDFJ) was examined in a study conducted by Hainan University, China. The researchers co
March 20, 2024 | Current Functional Foods |Researchers from Symbiosis International in India and the University of Pittsburgh School of Medicine in the USA conducted a review to investigate the therap
January 07, 2025 | Nutrients |Investigating the plant-based foods of Borneo, the world’s third-largest island shared by Malaysia, Indonesia, and Brunei, researchers from Universiti Malaysia Sabah, Mal
March 20, 2024 | Journal of Food Science |Researchers from Universiti Putra Malaysia, Malaysia; Mbeya University of Science and Technology, Tanzania; and KIIT University, India, conducted a review foc