The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree

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Abstract: 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 (Tg), colour, sensory profile and consumer preference were determined....

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Autores principales: Galmarini, Mara Virginia, Schebor, Carolina, Zamora, María Clara, Chirife, Jorge
Formato: Artículo
Lenguaje:Inglés
Publicado: Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido) 2022
Materias:
MALTODEXTRINA
TREHALOSA
SACAROSA
FISICOQUIMICA
ANALISIS SENSORIAL
TECNOLOGIA
ALIMENTOS
INGENIERIA EN ALIMENTOS
CONGELACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/15098
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-15098
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic MALTODEXTRINA
TREHALOSA
SACAROSA
FISICOQUIMICA
ANALISIS SENSORIAL
TECNOLOGIA
ALIMENTOS
INGENIERIA EN ALIMENTOS
CONGELACION
spellingShingle MALTODEXTRINA
TREHALOSA
SACAROSA
FISICOQUIMICA
ANALISIS SENSORIAL
TECNOLOGIA
ALIMENTOS
INGENIERIA EN ALIMENTOS
CONGELACION
Galmarini, Mara Virginia
Schebor, Carolina
Zamora, María Clara
Chirife, Jorge
The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
topic_facet MALTODEXTRINA
TREHALOSA
SACAROSA
FISICOQUIMICA
ANALISIS SENSORIAL
TECNOLOGIA
ALIMENTOS
INGENIERIA EN ALIMENTOS
CONGELACION
description Abstract: 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 (Tg), 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.
format Artículo
author Galmarini, Mara Virginia
Schebor, Carolina
Zamora, María Clara
Chirife, Jorge
author_facet Galmarini, Mara Virginia
Schebor, Carolina
Zamora, María Clara
Chirife, Jorge
author_sort Galmarini, Mara Virginia
title The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
title_short The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
title_full The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
title_fullStr The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
title_full_unstemmed The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
title_sort effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
publisher Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido)
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/15098
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