Fruit Leather Research Articles

Is there any difference in fast food consumption between children with different obesity status in Ardabil-Iran?

ObjectiveChanging your lifestyle today has led to changing dietary patterns and greater use of fast foods. This causes changes in the health status of individuals in the community that need to be examined. The purpose of this study was to examine and compare the fast food consumption in children with different obesity status in Ardabil primary schools. MethodsThis descriptive and analytical study was done among 600 children 7–12 years old. Demographic and anthropometric information were obtained using Questionnaires and anthropometric measurements. Data were analyzed using logestic regression and T-test. ResultsThe mean age of children in this study was 8.35 ± 1.28. About 400 (66.7%) children had normal weight and 33 (5.5%) children were obese. Approximately 20% (115 subject) had malnutrition or were at risk of malnutrition. The average daily calorie intake of students was 1665.2 ± 100.31 kcal. There was a significant difference in intake of sausages between children with different body mass index. (p < 0.05). Intake of sausage, fruit leather, gummi candy, chips and puffcorn in malnourished children were more than other students (p < 0.05). The amount of consumption of sausages and Pizza in children that had 5 family numbers, were more than other students (p < 0.05). ConclusionThere is a significant difference in the amount of fast foods consumed between children with difference obesity status. The fast food consumption in households with large family number is more than other households.

Characterization of phytochemicals, minerals and in vitro medicinal activities of bael (Aeglemarmelos L.) pulp and differently dried edible leathers

Aegle marmelos (L.) is a seasonal fruit that contains significant amounts of bioactives like, phenolic acids (gallic acids, 2,3-dihydroxy benzoic acid, chlorogenic acid, p-coumaric acid, vanillic acid), flavonoid (rutin), organic acids (oxalic acid, tartaric acid, malic acid, lactic acid, acetic acid, citric acid, propionic acid, succinic acid, fumaric acid), vitamin C, vitamin B group (thiamine, niacin, pyridoxine, pantothenic acid, biotin, cobalamins, riboflavin), tocopherols (α-tocopherol, β-tocopherol, γ-tocopherol, δ-tocopherol), carotenes (α-carotene, β-carotene, γ-carotene, δ-carotene) and also rich in essential minerals (potassium, calcium, phosphorus, sodium, iron, copper, manganese). This study provides a comprehensive composition analysis (determined using RP-HPLC and Energy Dispersive X-Ray Fluorescence (EDXRF) Spectroscopy). In vitro medicinal activities (antioxidant activity, anti-inflammatory activity, anti-diabetic activity) are quantified for different bael samples. The study also investigates the changes of these bioactive components with freeze, sun, hot air, and microwave drying. The study gives a proper vision to preserve the nutraceutically rich pulp by converting it into fruit leather.

Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather

Aims: To study the effect different packaging materials on shelf-life and quality of blended fruit leather.&#x0D; Place of Study: The present investigation was carried out at the Department of Post-Harvest Technology and Agri. Engineering, Indian Institute of Horticultural Research (IIHR), Bengaluru.&#x0D; Methodology: Guava variety ‘Allahabad Safeda’ and papaya variety ‘Taiwan Red Lady’ fruit leathers were prepared by blending their pulp at different ratios of 100:0, 80:20, 60:40, 50:50, 40:60, 20:80 and 0:100 respectively. Citric acid at 0.3% and KMS (Potassium meta-bisulphite) at 600 ppm was added to the blended pulp and TSS was adjusted to 20°B. The pulp according to treatments were then dried in a cabinet drier at 55 to 60°C till the desired moisture content (approx. 15%) was achieved.&#x0D; Results: Blended guava-papaya (40:60) leather was found best among the treatments in terms of better nutritional and sensory characteristics at initial and also during the subsequent storage periods. The prepared fruit leathers that were packed in biaxially oriented polypropylene showed better results with better nutrient retention (ascorbic acid 90.1 mg/100 g and carotenoids 947.2 µg/100 g) and higher organoleptic score (70.03 overall acceptability out of 100) to those packed in punnets (ascorbic acid 73.2 mg/100 g, and carotenoids 893.0 µg/100 g) during the storage period of 4 months. The microbial examination also revealed that all the samples were found to be safe from the consumption point of view till the end of four months of storage. &#x0D; Conclusion: The blended fruit leather can be a good source of various heath promoting phytochemical nutrients with a unique taste and acceptability having a storage stability for safe consumption till 4 months.

Combination of Pineapple and Okra on Chemical and Sensory Characteristics of Fruit Leather

The purpose of this research was to get the best combination of pineapple and okra on chemical and sensory characteristics of fruit leather. This research was conducted experimentally by using a complete randomized design (CRD) which consist of four treatments and four replicates. The treatments were ratios of pineapple and okra pulp, such as NO1 (50:50), NO2 (60:40), NO3 (70:30), and NO4 (80:20). Data obtained were statistically analyzed by using Analysis of Variance and continued with Duncan’s New Multiple Range test at 5% level. The results showed that the ratio of pineapple and okra pulp significantly affected moisture content, ash content, pH, fiber content, dissolved total solid, sensory test on color, flavor, taste, and texture of the fruit leather. The best treatment in this research was NO4 (80:20) with 6.07% moisture content, 0.70% ash content, 4.4 pH, 4.75% fiber content, and 56.04 °brix total solid. The results of descriptive test showed that the fruit leather had brown color (3.1), pineapple scented (3.67), pineapple taste (3.57), little chewy texture (2.67) and overall assessment hedonically was favored by panelists (3.78).

UJI ORGANOLEPTIK PADA FRUIT LEATHER BUAH NANAS SUBGRADE DENGAN SUHU PENGERINGAN YANG BERBEDA

Fruits are agricultural commodities that have high economic value. Pineapple is one of Indonesia's superior tropical fruit. Pineapple can be processed into various products such as juice, sweets, and fruit leather. Fruit leather is a kind of dried candy that can be used as a form of commercial processing on an industrial scale, shaped like a thin sheet of paper with a thickness of 2mm - 3mm. Fruit leather is made from fruit flesh that has been crushed and dried. The purpose of this study was to determine the organoleptic test of 3 differences in drying temperature (60oC, 70oC, 80oC) which included the aroma, taste, texture and color of the subgrade pineapple fruit leather. This study uses a completely randomized design (CRD) method. Data analysis was performed using the one-way Analysis of Variant or (ANOVA) method of analysis with Duncan's further tests. Subgrade pineapple leather with different drying temperature treatment that is 60oC, 70oC, 80oC produces different fruit leather. The final result on fruit leather with a drying temperature of 60oC looks smooth and not too dry. As for the temperature of 70oC the surface texture looks a bit rough but still good. The temperature of 80oC has a rough texture and feels dry. The highest yield was found at the treatment temperature of 60 ° C with a final value of 99.2% of the material, and the lowest value was found at the treatment temperature of 80 ° C with the final value of the material 98.2%. Based on the results of this study, the best treatment was obtained at a temperature of 60oC subgrade pineapple puree. The temperature of 60 ° C in the organoleptic test is characteristic of light brown color and is preferred, the texture is chewy and somewhat preferred, the aroma and taste are preferred, and are the products most favored by panelists.

PENAMBAHAN PENAMBAHAN PEKTIN, GULA, DAN ASAM SITRAT DALAM PEMBUATAN SELAI DAN MARMALADE BUAH-BUAHAN

Quality degradation due to the process of respiration as well as physical, chemical and biological damage to the fruit is very undesirable because it caused indirectly shorten the shelf life of the fruit. Damaged fruit will have a low selling value. Various attempts were made to overcome these problems including of fruit chips, sweets, to fruit leather. In addition to these methods, fruit can also be processed into bread spread ingredients such as jam and marmalade. Jam is a thick or semi-solid food product made from crushed or chopped of fruit with added some sugar. Marmalade is a semi-solid food product made from fruit juice, sugar, citric acid, and includes pieces of fruit or fruit skin. Marmalade is generally made from citrus fruits, but nowadays marmalades are also made from other fruits. Both of jam and marmalade products involve the heating process and the use of high concentrations of sugar as a preservative. Several factors that influence the making of jam and marmalade include pectin, sugar, water and the presence of acids which are very influential in gel formation.

Enrichment of Mango Fruit Leathers with Natal Plum (Carissa macrocarpa) Improves Their Phytochemical Content and Antioxidant Properties.

Natal plum fruit (Carissa macrocarpa) is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food diversification and sustaining food security in the Southern African region. Agro-processing of indigenous are practiced adopted by the rural African communities in order to reduce the postharvest wastage of fruit commodities. In the current study, Natal plum was added to mango pulp at different ratios (mango and Natal plum (5:1, 3:1, 2:1)) to develop a healthy-functional snack (fruit leather). The effects of added Natal plum on the availability of antioxidant constituents and in vitro antioxidant properties of a mango-based fruit leather were evaluated by comparing with mango fruit leather. Fruit leather containing mango and Natal plum (2:1) retained the highest content of cyanidin-3-O-glucoside chloride, cyanidin- 3-O-β-sambubioside, epicatechin, apigenin, kaempferol, luteolin, quercetin-3-O-rhamnosyl glucoside, catechin, quinic, and chlorogenic acids, and in vitro antioxidant activity. Proximate analysis showed that 100 g of fruit leather (2:1) contained 63.51 g carbohydrate, 40.85 g total sugar, 0.36 g fat, and 269.88 cal. Therefore, enrichment of mango fruit leather with Natal plum (2:1) increases its phytochemical content and dietary phytochemical intake, especially for school children and adolescents.

Pengaruh Buah Kundur (Benincasa hispida) dan Buah Nanas (Ananas comosus L. Merr) Rasio Serta Konsentrasi Gula Terhadap Mutu Fruit Leather

&lt;p&gt;Fruit leather is a flesh of fruit that has been crushed and dried at 50-60oC. The study aimed to determine the effect of ratio of gourd and pineapple and the addition of sugar in the production of fruit leather. The variables were analyzed for chemistry analysis and organoleptic response. Chemical analyzes performed were water content analysis and fiber content. Organoleptic responses include color, aroma, texture, and flavor. The data was analyzed by Randomized Completely Design with two factorial. The ratio of kundur and pineapple (K) those are 80:20%, 70:30%, 60:40% while (G) those are 20%, 30% and 40%. The result of this study showed that the ratio of the concentration of kundur and pineapple 80:20% while the concentration of sugar 30% (K1G2) produced fruit leather of the highest quality with a moisture content of 8.15%, fiber content of 1.882, and organoleptic response of texture 3.80 (like) , color 3,71 (like), aroma 3,58 (like), flavor 3,91 (like).&lt;/p&gt;

Combination of Pineapple and Okra on Chemical and Sensory Characteristics of Fruit Leather

Combination of Pineapple and Okra on Chemical and Sensory Characteristics of Fruit Leather

Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes

The effect of thermal treatment (60 °C for 0–45 min) on the flow behavior of wild olive (Elaeagnus latifolia) pulp, and the sensory and textural properties of the developed fruit leather were investigated. The suitability of Cross, Carreau and Carreau-Yasuda models was examined to explain the flow behavior of olive pulp; Carreau model with high correlation coefficients (r = 0.985–0.998, p ≤ 0.01) was the best. The experimental yield stress and apparent viscosity of thermally treated pulp were higher than that of native pulp. The leather obtained after 15min of heat treatment followed by drying of pulp exhibited high peak force (0.87 N), failure energy (2.35 mJ) and elongation (20.5%). The cluster analysis concerning the attributes of the pulp and leather indicated that the apparent viscosity and elongation possessed a poor inter-relation. The physicochemical properties showed that the prepared leathers contained high amounts of phenolic compounds. Thermal treatment of olive pulp is thus a feasible method to prepare health-benefitting fruit leather.

Preparation of Fruit Leather and Fortification with Moringa oleifera

Fruits play a major role in human diet. They are indispensible sources of vitamins, minerals and crude fibers. Fruit leathers are tasty and convenient, on the go snacks with high level of acceptability. They are food products consisting of fruit pulp, sugars, pectin and preservatives which are dehydrated at a temperature of 50°C. Here, Malus domestica (Apples) and Ficus carica (figs) were chosen as the base ingredients of the leather, in ratio of 25:75, 50:50, 75:25 were considered out of which the 75:25 ratio was found to have optimum organoleptic acceptability. Moringa oleifera, a native plant of India, is often considered as a modern day super food because of the plethora of nutrients present, an excellent source of calcium, iron, vitamins, minerals and antioxidants. Due to these benefits, Moringa oleifera has been chosen as the fortifying agent. Different concentrations of this fortificant-1g, 2.5g, 5g and 7.5g were taken and 2.5g were found to be most favorable. By incorporating this fortificant into the fruit leathers, it improved the nutritional value of the product. The chemical, physical and microbial parametric analysis along with storage tests were carried out and the results were recorded. The fortified fruit leather was found to be rich in calcium, which is a highly essential mineral in maintaining bone health.

Utilization of soft type wild jackfruit as fruit leather : a step towards economic security of the tribal women in Odisha

Utilization of soft type wild jackfruit as fruit leather : a step towards economic security of the tribal women in Odisha

PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture, and does not break when rolled. The raw material used was a podang mango extract. The component of pectin, acid, and sugar affect the fruit leather texture. Addition ofkepok banana puree needed as a source of pectin. Furthermore, the addition of ime juice to reduce pH on mixed puree. Randomized Block Design used with two factors and three replications. The first factor was the proportion of podang mango extract and kepok banana puree (90:10; 80:20; 70:30). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%). The parameters observed were yield, pH, moisture content, crude fiber content, reducing sugar content, aroma, flavor, and texture. The research result showed that the best treatment was 80% podang mango extract, 20% kepok banana puree, and 0.4% lime juice.

Recent Advances in the Production of Fruit Leathers

Fruit leather is a sheet or flexible strip of dried fruit that is made typically by hot air drying of fruit puree or fruit juice concentrate, with or without the addition of other ingredients. Dehydration is the most important step for fruit leather production. Processing prior to the drying step is crucial to obtain high-quality fruit leathers. The heat treatment that is widely applied before drying the fruit pulp is aimed at enzyme inactivation, microbiological decontamination, and pulp concentration. However, this heat treatment results in color changes, significant degradation of nutrients, and possibly in the production of some toxic compounds. Therefore, recent studies have focused on producing fruit leathers without heat treatment to yield products with higher bioactive compound content. The literature reports some innovative methods, such as infrared drying, cast-tape drying, and freeze-drying, as suitable alternatives in producing fruit leathers with improved sensory attributes and retention of nutritional compounds. The presentreview of published studies discusses the effects of the heat treatment on fruit pulp before the drying process, the presence of additives in the pulp, and different innovative drying methods on the physicochemical, nutritional, and sensory properties of the resulting fruit leathers, with an overview of the development, advantages, and limitations of these drying techniques.

Formulation and characterization of fruit leather based onAnnona muricataL. fruit andAvena sativaflour

This research was conducted to develop Annona-based fruit leathers. The formulation was done using D-optimal mixture design 0% to 40% (w/w) oats flour to the pulp of soursop fruits (100% to 60%, w/w). The drying time of the fruit leathers at a drying temperature of 60°C and 1 m/s air velocity was significantly diminishing to 3.68 hr for the formulation of 40% oats flour with 1 mm thickness of the fruit. The color of the fruit leathers was highly dependent on the drying temperature and the fruit leathers product formulation. The total aerobic plate count and yeast and mold count results revealed <1 × 101 CFU/g which were safe for consumption. The protein content of the fruit leathers increased from 6.58 to 11.25 g/100 g with a range of oats flour formulation (0% to 40%). The quality parameter results attested to sustainable sources of nutrient-dense fruit leathers to address the problems of malnutrition. Practical applications Annona muricata L. fruits like most fresh fruits have a short harvest season and are sensitive to deterioration and even when stored under refrigerated conditions due to biochemical changes and chilling injury. For this reason, making fruit leathers from fresh fruits is an effective way to preserve Annona fruits in their peak harvesting time throughout the regions of Ethiopia. Fruit leathers was successfully developed from Annona muricata L. fruit and Avena sativa flour and this processed product was intended to preserve the fruits and adapt the process technology for the production of fruit leathers. The research is convenient to various food industries and health-conscious consumers. Thus, fruit leathers manufacturing from local and existing resources can be used as a means of import substitution and contribute to food and nutrition security. The practical application contributes to creating job opportunities to the community via the manufacture and commercialization of fruit leathers products.

Evaluation of different hydrocolloids and drying temperatures in the drying kinetics, modeling, color, and texture profile of murta (Ugni molinae Turcz) berry leather

AbstractThe aim of this study is to describe the drying kinetics of a murta (Ugni molinae Turcz) berry purée to obtain a fruit leather through mathematical model and determine the effect of different hydrocolloids on the mass diffusion coefficient, activation energy, surface color, and texture profile at different drying temperatures. Three hydrocolloids were used: 1% gelatin, 0.2% carrageenan, and 4% starch at three process temperatures: 50, 60, and 70°C and a formulation without hydrocolloid as control. The hydrocolloids and process temperature influenced the drying time. The mass diffusion coefficient varied depending on the process temperature and hydrocolloids with values between 1.2665 × 10−10 m2 s−1 and 4.5341 × 10−10 m2 s−1. The Midilli &amp; Kucuk model had a better fit to experimental values. A MANOVA indicated that hydrocolloids and process temperature had a significant effect on color and texture of fruit leather. The process temperature and concentration of hydrocolloids are important factors for drying process design.Practical ApplicationsFruit leather is a low humidity product and stable at room temperature. It can be made with surpluses, discards, or mixtures of fruits, being a new alternative of preservation and healthy consumption. The murta berry is a stationary fruit with antioxidant properties hardly been explored at an industrial level and fruit leathers can be a novel production alternative. Hydrocolloids have gelling and stabilizing characteristics. For this reason, they are used to improve the formation of fruit leathers, although it is necessary to know their effects on physical characteristics as color and texture of the final product. These features are important for consumers' purchasing decision. The convective drying process parameters for fruit leather production as: moisture content, diffusion coefficient, and activation energy can be determined by mathematical modeling. The knowledge of these parameters is important for drying process designs.

Bananas Muli as a product fruit leather through using microwave and oven dryers

Post-harvest processing of bananas Muli local Karawang – Loji area became a research study on a breakthrough the kind of food products. Previously, this fruit only sold to consumers in the roadside, and the rest was thrown away or not utilized. Users prefer to consume directly and fresh. After that, its medium size with a diameter 3 to 4 cm caused this raw material did not display to be a selling outcome such as “sale” or chips. Bananas Muli has never received further food processing compared to other types of bananas (such as bananas Kepok, bananas Raja, bananas Tanduk, bananas Ambon, and others). The term of fruit leather gave the development and novelty for product fruit categories in the form of sheets. Furthermore, the process that occurred was decreasing water content used microwave and oven dryers, then temperature range between 60-80oC with constant sample thickness in three suitable stabilizers. Utilization of oven dryers to produce banana leather products without stabilizers was more likely to choose a temperature of 70oC as the best condition for decreasing water content in the ingredients. Meanwhile, the use of microwaves was able to produce electromagnetic waves and caused collisions between molecules owned by the sample. The results indicated a positive effect. Carrageenan and starch were more capable of binding the water molecules. This way helped the process of reducing water content much faster from the surface (free water) to the area in the sample (water bound to the equilibrium water content). This research resulted in a decrease in water content in the example by 10,5701-12,8639% within 3 hours of the drying process at the optimum conditions

Molecular and morphological identification of fungi isolated from sour cherry, plum and apple fruit leather in Iran

IntroductionDried fruits such as sour cherry, plum, and apple are produced in the Semnan region. Since these products are processed and produced exposed to the air in the traditional way, the risk of their emergence is very high for microbial agents, especially those in the air. Therefore, this study was carried out to determine the contamination and its level. Materials and methodsThe specimens were fruit leather of sour cherry, plums, and apple. They were randomly collected from Semnan, Shahmirzad and Mahdishahr markets and transferred to the laboratory. In order to study macroscopic and microscopic morphological studies, the specimens were cultured on Sabouraud dextrose agar medium under sterile conditions. Four fungi that were important for their toxin productions, such as Penicillium, Sporothrix, Alternaria, and Rhizopus, were tested for molecular characterization. The primers used were based on the ribosomal region of the internal transcribed spacer (ITS1, ITS2, and ITS4). DNA extraction was performed using the phenol-chloroform method. Finally, the samples were sequenced. ResultsAfter obtaining single colonies and studying them by microscopic methods and slide cultures, nine species of fungi were identified. The results showed that a total of 48 isolates, the genera Alternaria, Penicillium, and Rhizopus were the most frequent. The sequences were a BLAST. Species of Rhizopus stolonifer, Alternaria alternata, Penicillium chrysogenum, and Sporothrix cyanescens were identified. ConclusionConsidering the toxicity of known species, the food to be studied before being consumed by the buyer should be investigated for the presence of fungal contaminations, especially toxicogenic fungi, and their mycotoxins.

The Risk Assessment of Sulphite Intake through Dried Fruit Consumption in Hamadan, Iran

Background: Dried fruit is one of the main sources of sulphur dioxide (SO2) exposure. The major goal of the current study was to determine SO2 concentration in some widely consumed dried fruits in Hamadan, Iran. In addition, an estimate of sulphite intake was made through the aforementioned dried fruit. Methods: Totally, 126 dried fruit samples were randomly collected from local market in Hamadan, Iran. The sulfur dioxide, moisture contents, and pH of dried fruit samples were measured by iodometric titration, gravimetric method, and pH meter, respectively. Data analysis was performed using SPSS statistical software. Results: The mean sulphite residue in raisin, sultana, half-dried apricot, whole-dried apricot, dried prune, peach fruit leather, and apricot fruit leather was 236.49±231.34, 485.84±217.55, 1204.00±750.21, 2257.78±1406.63, 597.32±401.82, 84.74±109.22, and 38.28±32.40 mg/kg, respectively. Eleven out of 18 (61.11%) whole-dried apricot samples and 3 out of 18 (16.66%) half-dried apricot samples had unacceptable level of sulphite. The moisture contents and pH of all dried fruit were at an acceptable level. The amount of daily sulphite exposure through the consumption of dried fruits for preschool children, adult females, and adult males were 0.53, 0.35, and 0.30 mg/kg body weight/day, respectively. Conclusion: As the intake of sulphite through the dried fruit in Iran was lower than acceptable daily intake, it appears that the content of this food preservative in dried fruits consumed in Iran has no serious risk for Iranian consumers. However, consumers should be advised to avoid excessive consumption of dried fruits, especially whole-dried apricot.

Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods

The effects of microwave (90 and 180 W), hot air (60 and 70°C) and vacuum (60 and 70°C with 250 mbar) drying techniques on drying characteristics, total phenolic content (TPC), antioxidant capacity (AC), color and texture of mulberry pestils were investigated. L*, b*, C*, and h° decreased while a* value was generally increased in pestils. Hardness, springiness, chewiness, and gumminess of the samples were found to be significantly different (p < 0.05). Between the applied seven thin layer drying models, Page and Modified Page were best fitted with the highest R2 (0.9997) and the lowest values of RMSE (0.000927) and χ2 (0.000011). Effective moisture diffusivity (Deff) of pestils ranged from 4.42 × 10−8 to 8.47 × 10−7 m2/s. Drying treatments caused an increment in TPC (1.41%–57.13%) and AC (0.37%–72.79%). These highest results were both obtained from microwave 180 W (TPC: 209.14 mg GAE/100 g dw and AC: 181.37 μmol TE/100 g dw). Practical applications Mulberry is a perishable fruit with several health benefits. It can be consumed raw or in the form of fruit leather (pestil), jam, jelly, marmalade. By pestil production, in which fruit pulp is dehydrated into leathery sheets, mulberry can be processed into a nonseasonal shelf life prolonged product for markets without the additon of preservatives. In this study, drying kinetics of mulberry pestil by microwave, hot air, and vacuum methods were evaluated via mathematical modeling. Page and Modified Page were the best thin layer drying models for pestil production. Drying characteristics were assessed for the development of food specific system in industrial usage and the simulation and optimization of the drying process. Drying treatmens affected texture and color of pestils significantly while exerting higher total phenolic content and antioxidant capacity when compared to non-dried formulation. Microwave was determined as a promising method to yield high-quality pestils with greater nutritional properties and the advantage of reduced drying times.