Fruits are often used to give “zip” to baked products, from cookies to breads. Consumers often don’t think about getting their recommended daily serving of fruit from bakery items, but they can. At the same time, bakers can improve the functionality of their products, add shelf life and even reduce calories by incorporating fruit in their formulations.

Many fruits have antioxidant properties, which don’t dissipate when they are baked. The latest research on blueberry health benefits includes everything from vascular benefits and protection against stroke and macular degeneration to improved motor and cognitive behavior, according to the Marucchi Center at Rutgers University.

“The benefits are due to complex molecules; the proanthocyanidins, the anthocyanins, all these different types of pigments acting together to bring about health benefits,” says Jeannette Ferrary, spokesperson for the U.S. Highbush Blueberry Council, San Francisco. “In muffins, scones and all baked products, the more blueberries, the better. Thanks to all the good news about antioxidants and health benefits, blueberries have a place at the forefront of the superfruit mystique. Virtually fat-free and low in sodium, carbohydrates and cholesterol, antioxidant-rich blueberries are a delicious source of fiber, minerals, folate and vitamins.”

Cranberries are another fruit with extensive health benefits. A cranberry’s complex mixture of polyphenols, such as quercetin, and unique proanthocyanidins (PACs) suggest that it is capable of delivering a wide range of health benefits and a variety of different functional activities.

“Emerging research suggests the fruit has health potential throughout the body, including cardiovascular, cellular, oral and gastrointestinal health,” says Kristen Borsari, senior global marketing manager, Ocean Spray Ingredient Technology Group, Lakesville-Middleboro, Mass. “The nature of the berry is such that the skin of the cranberry allows it to maintain its original structure, even after processing. Research has shown that the PACs, which are present in the skin, are responsible for the fruit’s unique health benefits and they survive the heat treatment and processing rigors typical of food production.”

Perhaps the most familiar and popular fruit inclusion is the raisin. “Raisins have been used as a value-added ingredient in baking for more than 2,000 years,” says Larry Blagg, senior vice president of marketing for the California Raisin Marketing Board, Fresno, Calif.

Raisins offer one of the highest levels antioxidants in all fruits. According to the latest reports on Oxygen Radical Absorbance Capacity (ORAC), a method to measure antioxidants in foods, raisins contain 3,037 ORAC units in a 3.5-oz. serving.

Raisins also provide naturally occurring inulin, a fiber-like carbohydrate that helps keep the colon healthy. Inulin is a prebiotic, hospitable to the growth of beneficial bacteria, such as Lactobacilli and Bifidobacteria, found in many yogurts. Prebiotics also slow growth of harmful bacteria.

Not to be left out, dried plums contain a variety of health benefits. Dried plum powder and concentrate are top antioxidants and rated as a low glycemic food. For bakers in the no-sugar-added or diabetic market, these ingredients add no sucrose because what little they have is baked out. With all the other health benefits, they are perfect for diabetic baked products.

“After blueberries, prunes have the highest level of antioxidants of any fruit. Another plus is price. Some of the exotic fruits are very expensive compared to prunes and raisins, which are both still quite reasonably priced,” says Charlie Pfitzer, director of foodservice sales, Sunsweet Growers Inc., Bala Cynwyd, Pa.

Improved Functionality

Many raisin, dried plum and other fruit combinations can replace fat, sodium and sugar in baked products without sacrificing flavor or texture. Both dry and fresh plums have key components that fit many bakery applications, according to James Degen, marketing consultant, California Dried Plum Board, Sacramento, Calif. One of the key elements is sorbitol, which is a type of sugar-alcohol. Dried plum concentrate contains about 15 percent sorbitol and dried plum powder has up to 26 percent.

Sorbitol is a natural humectant. It adds shelf life and reduces staling by working with the plum’s 7.5 percent naturally occurring high fiber to enhance water retention and natural humectantcy.

Malic acid is another great attribute of dried plum juice/puree. It enhances all the other flavors in a formula. Removing fat reduces flavor contribution to mouthfeel. Malic acid allows bakers to replace a percentage of fat in the product without sacrificing flavor or mouthfeel.