期刊
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
卷 44, 期 10, 页码 1869-1876出版社
WILEY-BLACKWELL PUBLISHING, INC
DOI: 10.1111/j.1365-2621.2008.01890.x
关键词
Freeze drying; glass transition; maltodextrin; sensory analysis; strawberry; sucrose; trehalose
资金
- FonCyT (SeCyT) of Argentina [31951]
P>Use of trehalose as a novel drying aid to produce freeze-dried strawberry puree was studied and compared with conventional drying aids for fruit purees, namely sucrose and maltodextrin (MD). Glass transition temperature (T(g)), colour, sensory profile and consumer preference were determined. Purees dried with MD and/or trehalose presented higher T(g) values as compared to sucrose. Sensory evaluation indicated that samples dried with trehalose retained fresh strawberry aroma and flavour, keeping a good sweetness/sourness balance, while puree dried with sucrose was mostly sweet. Addition of MD caused an increase in products visual viscosity and sourness, attributes which were negatively correlated to preference. Trehalose presented several advantages for increasing the quality of freeze dried fruit purees. It raised T(g), gave an adequate sweetness/sourness balance, and allowed a better perception of fresh strawberry flavour.
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