California Dried Plum Board
Technical BulletinFebruary, 2005

California Dried Plums Offer Bakers Innovative Solutions
to Control and Reduce Fat, Calories, Sugar and Carbohydrates
While Extending Shelf Life
California Dried Plums' Natural Components
What makes California dried plums so effective as a bakery ingredient? Naturally occurring components:••••

7.5% fiber that attracts moisture in baked goods
15% sorbitol that holds moisture in baked goods and extends shelf-life
Reducing sugars such as glucose and fructose that also contribute moisture retention and sweetness1.5% malic acid that potentiates flavors, particularly in fat-reduced baked goods, and also inhibits
mold development thus extending shelf-life
SUGAR COMPOSITION OF CALIFORNIA PRUNE PLUMS,DRIED PRUNES AND PRUNE JUICE(g/100 g)
SampleGlucoseFresh Prune Plum
3.1
Dried Plums
23.4
Prune Juice Concentrate(64° Brix)
30.6

Fructose
3.3
16.0

Sucrose
4.4
ND

Sorbitol
2.7
15.0

Total
13.5
54.4

14.5

0.7

17.8

63.6

ND: Non Detected
Source: Stacewicz-Sapuntzakis M. et al, Chemical Composition and Potential Health
Effects of Prunes: A Functional Food? Critical Reviews in Food Scienceand Nutrition 41(4): 251-286 (2001), and, California Dried Plum Board

California Dried Plums Retain Moisture in Baked Goods
Dried plums are an effective bakery humectant. This is due to the unique combination of fiber (half ofwhich is soluble), sorbitol and reducing sugars glucose and fructose that retain and then hold moisture.
California dried plums are unique among natural humectants due to the presence of this high level ofnaturally occurring sorbitol. As a result, dried plums can be effectively used in place of sorbitol or othersugar alcohols while maintaining a "natural" formulation. While sorbitol is an effective humectant, it is
only 60% as sweet as sucrose. As the sorbitol in dried plums is not readily fermentable, unlike honey orhigh fructose corn syrup, it remains largely as a humectant in yeast-leavened baked goods.
A common criticism of dual-textured cookies is the excessive sweetness of the soft inner portion. Honey,
raisin juice concentrate, invert sugar and high conversion corn syrups all rely upon their sweet reducing
sugar content to lower water activity. California dried plums, however, can be used at higher levels toproduce a chewy texture and low water activity while maintaining the desired sweetness.

California Dried Plums Increase Shelf Life
California dried plum purees, powders and juice concentrates provide a natural solution to maintaining
moisture and inhibiting mold development in baked goods. Dried plum powders can be easily
incorporated into dry bakery mix systems using a simple all-purpose formula with endless possibilities forcreative customization.
Prune juice concentrate appears to inhibit mold growth at 9.0 and 12.0% usage levels. At 9.0% addition,an additional 3 days of mold-free shelf life has been achieved, beyond that of a sucrose control. At 12.0%
usage, this increased to 4-1/2 days, equal to the effect of calcium propionate. Of course, usage levels will
depend on the specific formula and process in new product development. For typical yeast fresh baked
goods, a starting usage level of 9.0% seems appropriate for mold inhibition purposes. (Sanders, S, Prunesin Bakery Products, A.I.B. Technical Bulletin 12(3) 1990).
California dried plums are unique in their naturally high sorbitol content. Sorbitol is an effective
humectant, and thus helps to keep bakery products soft and moist over an extended shelf life. The
reducing sugars, fructose and glucose work with sorbitol to provide further humectancy.

California Dried Plums Reduce FatBakers use shortening for several reasons. Among the most important are air entrapment during thesugar/shortening or "creaming" stages and the maintenance of a tender and moist texture in the finishedproduct. California dried plums contain a unique blend of both soluble and insoluble fibers that help
to form a stable film around air and leavening gas during mixing and bench time to function in a manner
similar to shortening.
California dried plums also contain a high level of naturally occurring sorbitol. Sorbitol is one of themost effective humectants known and thus helps to keep the finished product soft and moist over an
extended shelf life.
Fat is a principal carrier of flavor in baked goods. Fat coats the inside of the mouth to maximize theflavor delivery of baked goods. Dried plums contain malic acid that has been shown to be an effective
flavor enhancer. Malic acid is released more slowly than other organic acids and therefore has a greater
flavor carry-through during the chewing process. Additionally, malic acid helps to inhibit microbial
spoilage and can also serve as the natural acid component in chemical leavening systems.
Thus, it is possible to replace a portion of the butter, shortening or oil in bakery formulas using driedplums with little if any noticeable change in the sensory characteristics of the end product. With proper
fine-tuning, reduced-fat baked goods containing dried plums are actually preferred to full-fat alternatives.

California Dried Plums Reduce Calories
California dried plums contain 2.57 calories per gram. Shortening, on-the-other-hand, contains 8.84
calories per gram. Replacing all or a portion of the shortening in a bakery formula not only reduces
the fat content of the finished baked good but the calories as well.
For example, if 100% of the shortening in a bakery formula is replaced with dried plum puree, the calories
are reduced by 85%. If 50% of the shortening is replaced with dried plum puree, the calories are reducedby 43%. This calorie replacement is possible due to dried plums' high sugar content.

Not only are calories reduced but dried plums can also help to reduce sodium levels by as much as 99% if
all of the shortening is substituted with dried plum puree and 50% if half the shortening is substituted withdried plum puree.
Still further, important nutrients such as iron and potassium are added when dried plum puree is used toreplace shortening. For bakers seeking natural ingredients to satisfy consumer demand for nutritionallyenhanced bakery products without any loss of flavor and other sensory characteristics, dried plums are aperfect solution.

Carbohydrate Control…Low Glycemic Response
California dried plums contain about 62.7% carbohydrates per 100 grams. Consequently, when designing
nutritionally improved confections, dried plums become a natural consideration. However, the sugars indried plums do not elevate blood sugar levels rapidly and their glycemic response or index (GI) is in thelow range, i.e., 29 +/-4 (Classification proposed by Dr. J. Brand-Miller--high>70, intermediate 56-69,
low <55). The reasons for this low glycemic index are due to the variation in sugar profiles and fiber
content of dried plums.
The Glycemic Index (GI) measures how fast food is likely to raise blood sugar and can be helpful for
those who are monitoring their blood sugar level. Per gram of carbohydrate, foods with a high glycemic
index produce a higher peak in postprandial blood glucose and a greater overall blood glucose response
during the first two hours after consumption than do foods with a low GI.
Both the quantity and quality of carbohydrate influence the glycemic response. By definition, the GI
compares equal quantities of carbohydrate and provides a measure of carbohydrate quality but notquantity. In 1997 the concept of Glycemic Load (GL) was introduced to quantify the overall glycemic
effect of a portion of food. 1,2,3 Thus, the GL of a typical serving of food is the product of the amount ofavailable carbohydrate in that serving and the GI of the food. The higher the GL, the greater the expected
elevation in blood glucose and in the insulinogenic effect of the food.
California dried plums have a Glycemic Index (GI) of 29 (+/-4) and a Glycemic Load of 10 based on
a 60g serving size.
GLYCEMIC INDEX/LOAD OFCALIFORNIA DRIED PLUMS AND SELECTED FRUIT(60g Serving)
Fruit
Fresh apples*
Bananas*Oranges*
California Dried plums
Dried apples
Apricots
Dates
Figs
RaisinsGI
365242292930
1036156

GL612510108421625* 120g serving size
Foster-Powell K, Holt SHA, Brand-Miller JC, International table of glycemic index and glycemic load values:
2002. Am J Clin Nutr; 76-5

Reduced Carb Oatmeal Cookie
Ingredients
All Purpose Flour-BleachedMaltitol Syrup-92%
Maltitol Syrup-72%
Quick OatsAll Purpose Vegetable Shortening
Dried Plum Powder
Almond Powder
Water
Baking Soda
Granulated Salt
Whey Protein Concentrate-80%
Whole Dried Eggs
LecithinCinnamon
Vanilla Extract
Total

(%)
28.75
19.70
15.02
11.27
10.52
7.27
2.91
1.85
0.47
0.47
0.47
0.47
0.47
0.28
0.08
100.00

Procedure:
1.
Preheat oven to 350°F.
2.
Blend vegetable shortening, maltitol, baking soda, salt, whey protein concentrate, eggs, cinnamon,dried plum powder, vanilla, almond powder, and lecithin together in a mixer until well mixed (about
3 minutes on high speed). Scrape bowl.
3.
Blend in water and oats while continuing to mix (1 minute on low).
4.
Add flour slowly to mixture on low speed. Blend 2 minutes then scrape bowl.
5.
Blend for 1 minute on low speed.
6.
Deposit about a 15 g/cookie onto a parchment-lined cookie sheet about 2 inches apart.
7. Bake for about 12 minutes or until browned.
8. Remove from sheet and cool on wire rack.
Oatmeal Cookie Nutrition Facts
Serving size
28g
Calories
110
Calories from fat
35% Daily Value
Total fat
4g
6%Saturated fat
1g
4%
Cholesterol0mg
0%Sodium
90mg
4%
Total Carbohydrate
20g
7%Dietary fiber<1g
3%
Sugars0g
Sugar alcohol
10g
Protein2g
Source: California Dried Plum Board

Reduced Carb Cranberry Orange Bran Muffin
INGREDIENTS
Water
Maltitol Syrup
Flour, all-purpose
Eggs
Vegetable Shortening
Dried Plum Powder
Cranberry Pieces
Crude Wheat Bran
Oat Fiber, 500
WPC-80Baking PowderOat Fiber, 780
Orange PeelInulin
Salt
Xanthan Gum
Sucralose
TOTAL

(%)
23.29
22.87
13.76
8.04
6.77
6.60
5.59
2.91
2.75
2.54
1.38
1.38
1.17
0.53
0.32
0.09
0.01
100.00%

Procedure:
1.
Measure out dried plum powder and wheat bran into a bowl. Add half of the formula water. Mixand set aside
2. Mix all remaining dry ingredients except oat fibers (flour, WPC-80, inulin, xanthan gum, salt,
baking powder and sucralose) in a second bowl and set aside.
3.
Cream sugar alcohol and shortening in a Kitchen Aid mixer on highest speed for 4 minutes. Stopand scrape bowl twice during this time.
4.
Add eggs slowly to the maltitol/shortening mixture, while beating on low speed. Scrape bowl twice.
5.
Mix in plum/bran mixture on low speed, just until combined.
6.
Fold in half of the flour mixture, stir in remaining water, then the remainder of the flour mixture,then the oat fibers, mixing just until combined.
7.
Add cranberry pieces and orange peel and gently mix.
8.
Place 55g batter in each muffin cup.
9.
Bake at 400˚ F for 15 minutes.
Cranberry Orange Bran Muffin Nutrition Facts
55g
14045% Daily Value
Total fat
5g
8%Saturated fat
1.5g
7%Cholesterol
20mg
7%
Sodium160mg
7%Total Carbohydrate
29g
10%
Dietary fiber
4g
6%Sugars3g
Sugar alcohol
14g
Protein3g
Source: California Dried Plum Board
Serving size
Calories
Calories from fat

(1) Salmeron J, Ascherio A, Rimm E, et al. Dietary fiber, glycemic load, and risk of NIDDM in men. Diabetes Care
1997;20:545-50(2) Salmeron J, Manson J, Stampfer M, Colditz G, Wing A, Willett W, Dietary fiber, glycemic load and risk of non-insulindependent diabetes mellitus in women, JAMA 1997;277:472-7(3) Liu S, Willett W, Stampfer M, et al. A prospective study of dietary glycemic load, carbohydrate intake, and risk of coronary
heart disease in US women. Am J Clin Nutr 2000;71:1455-61

For further information contact:

California Dried Plum Board
1-800-729-5992
www.californiadriedplums.org