The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree
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 d...
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2009
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 08924caa a22007937a 4500 | ||
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| 001 | PAPER-8448 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203815.0 | ||
| 008 | 190411s2009 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-70349202226 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Galmarini, M.V. | |
| 245 | 1 | 4 | |a The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree |
| 260 | |c 2009 | ||
| 270 | 1 | 0 | |m Galmarini, M. V.; Member of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina; email: mgalmarini@gmail.com |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Beaudry, C., Raghavan, G.S.V., Ratti, C., Rennie, T.J., Effect of four drying methods on the quality of osmotically dehydrated cranberries (2004) Drying Technology, 22, pp. 521-539 | ||
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| 504 | |a Sabarez, H.T., Price, W.E., Korth, J., Volatile changes during dehydration of d'Agen Prunes (2000) Journal of Agricultural and Food Chemistry, 48, pp. 1838-1842 | ||
| 504 | |a Schebor, C., Burin, L., Buera, M.P., Chirife, J., Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials (1999) LWT-Food Science and Technology, 32, pp. 481-485 | ||
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| 504 | |a Zamora, M.C., Relationships between sensory viscosity and apparent viscosity of corn starch pastes (1994) Journal of Texture Studies, 26, pp. 217-230 | ||
| 504 | |a Zamora, M.C., Guirao, M., Analyzing the contribution of orally perceived attributes to the flavour of wine (2002) Food Quality and Preference, 13, pp. 275-283 | ||
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| 520 | 3 | |a 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 Tg 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 Tg, gave an adequate sweetness/sourness balance, and allowed a better perception of fresh strawberry flavour. © 2009 Institute of Food Science and Technology. |l eng | |
| 593 | |a Member of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina | ||
| 593 | |a Facultad de Ciencias Agrarias, Pontificia Universidad Católica Argentina, Cap. Gral. Ramón Freire 183 (CP1429), Ciudad de Buenos Aires, Argentina | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (CP 1428) - Ciudad de Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a FREEZE DRYING |
| 690 | 1 | 0 | |a GLASS TRANSITION |
| 690 | 1 | 0 | |a MALTODEXTRIN |
| 690 | 1 | 0 | |a SENSORY ANALYSIS |
| 690 | 1 | 0 | |a STRAWBERRY |
| 690 | 1 | 0 | |a SUCROSE |
| 690 | 1 | 0 | |a TREHALOSE |
| 690 | 1 | 0 | |a FRAGARIA X ANANASSA |
| 700 | 1 | |a Schebor, C. | |
| 700 | 1 | |a Zamora, M.C. | |
| 700 | 1 | |a Chirife, J. | |
| 773 | 0 | |d 2009 |g v. 44 |h pp. 1869-1876 |k n. 10 |p Int. J. Food Sci. Technol. |x 09505423 |w (AR-BaUEN)CENRE-318 |t International Journal of Food Science and Technology | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/j.1365-2621.2008.01890.x |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09505423_v44_n10_p1869_Galmarini |y Handle |
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