Cheesecake Customized Using Juice and By-Products from Prickly Pears: A Case Study of Recycling and Environmental Impact Evaluation.

ABSTRACT: Due to the increasing concern about the negative impact of the modern food system and the need to design foods to improve their healthiness and sustainability, in the current study, a fortified cheesecake was developed by using juice, peels, and pomace from prickly pears, which are fruit by-products rich in active compounds. After proper dehydration and being ground to produce a fine powder, some traditional ingredients were substituted with fruit juice and by-products. The water content loss during dehydration and the energy consumed per g of dehydrated by-product were assessed using a proper mathematical approach. A sensory evaluation was carried out using a panel test, thus verifying that the new dessert made with prickly pears was comparable to the traditional one; both recorded high s

SUBMITTER: Le Rose A 

PROVIDER: S-EPMC11988937 | biostudies-literature | 2025 Mar

REPOSITORIES: biostudies-literature