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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #155773
Title: NEW TECHNOLOGIES IN FRUIT AND VEGETABLE PROCESSING

Author
item McHugh, Tara
item Olsen, Carl
item Olson, Donald

Submitted to: UJNR Food & Agricultural Panel Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 10/28/2003
Publication Date: 3/16/2004
Citation: McHugh, T.H., Olsen, C.W., Olson, D.A. 2004. New Technologies in Fruit and Vegetable Processing. In Proceedings of the United States-Japan Cooperative Program in Natural Rrsources Food and Agricultural Panel. pp. 430-436.

Interpretive Summary: New methods were developed to make new fruit and vegetable products. These products are healthy and convenient. This research helps increase use of fruits and vegetables, improve nutrition and make rural areas stronger. Methods called casting, starch molding, forming and extrusion were studied. They allowed the formation of snack foods of various shapes and flavors from up to 100% fruit or vegetable materials.

Technical Abstract: Through the development of new technologies to process fruits and vegetables into convenient, healthy, value-added, restructured products increased utilization of commodities, improved nutrition, and strengthened rural economies will be realized. This manuscript reviews recent research on technologies such as casting, starch molding, forming and extrusion to produce a range of healthy, value-added 100% fruit and vegetable products.