Filipović, VladimirLončar, BiljanaFilipović, JelenaNićetin, MilicaKnežević, VioletaŠergelj, VanjaKošutić, MilenkoBodroža Solarov, Marija2023-07-132023-07-132022-04-27http://oa.fins.uns.ac.rs/handle/123456789/212From the presented results, it can be concluded that different dehydration methods had statistically significantly different impacts on the nutritive characteristics of cookies, where molasses application in the osmotic treatment stage of the combined dehydration method had a positive effect on cookies with dehydrated peaches’ overall nutritive composition. Cookies with 10% of combinedly dehydrated peach addition nutritive quality indicates a significant increase in chemical, mineral, and phenol content, and antioxidative activity. Peaches’ combined dehydration method positively influenced certain cookies’ technological quality parameters (BWL, R/T, hardness) in comparison to cookies with the same amount of L peaches addition. The results of the descriptive sensory analysis showed that with the addition of up to 10% of dehydrated peaches to the cookie formulation, there was a positive effect on all sensory responses, providing a favorable peach note to overall taste and flavor. Correlation analysis results confirmed the positive effect of dehydrated peach addition to the cookies formulation on nutritive characteristics, while technological quality parameters were mostly negatively correlated. The results of the Z-score analysis indicated an optimal level of dehydrated peach addition regarding overall cookies quality (quantity of 15% of addition), proposing a new type of nutritively enriched cookie product as the main results of this research.Peach dehydrated by a combined method of osmodehydration and lyophilization is characterized by upgraded dehydration effectiveness and enhanced chemical and mineral matter content, and as such, is an interesting material to be applied to the cookies’ formulation. Incorporation of this material requires testing and optimization of the addition level from the aspect of overall technological quality in order to obtain a new cookie product. Obtained cookie samples with different levels of dehydrated peach addition were subjected to the nutritive and technology quality parameters testing. Cookies’ chemical, mineral matter, and phenolic compounds content, the antioxidative activity of nutritive parameters, and the physical, technological, textural, colour, and sensory characteristics of technological parameters were investigated. Obtained results showed that the addition of especially higher levels of dehydrated peach enhanced all nutritive, while simultaneously decreased most of the technological quality parameters. The statistical method of Z-score analysis was used to calculate the optimal level of dehydrated peach addition to the cookie formulation for obtaining the highest nutritive enrichment without excessive technological quality deterioration. The optimal addition of osmodehydrated and lyophilized peach to the cookie formulation was determined to be 15%.enpeach;cookiesosmodehydrationlyophilizationquality optimizationinfo:eu-repo/semantics/article