The addition of dried plums (4-5%) in baked goods replaces fat and adds to shelf life through moisture retention and mold inhibition. Dried plums were shown to have the highest total antioxidant power of 22 of the most commonly eaten fruits and vegetables. Less known, is the high percent of naturally occurring sorbitol, a sugar alcohol (about 15%, the highest of any food), a natural humectant and malic acid (about 2%), a natural flavor potentiator that improves food flavor perception.
Dried plums are widely known to be high in naturally occurring fiber (about 7.5%). Recent discoveries about dried plums have led to the product's consideration as a natural ingredient to address a number of processed food product problems on Earth and in space travel.
0 kommentar(er)
