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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Detalles Bibliográficos
Autores principales: Galmarini, M.V., Schebor, C., Zamora, M.C., Chirife, J.
Formato: JOUR
Materias:
Freeze drying
Glass transition
Maltodextrin
Sensory analysis
Strawberry
Sucrose
Trehalose
Fragaria x ananassa
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v44_n10_p1869_Galmarini
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09505423_v44_n10_p1869_Galmarini
record_format dspace
spelling todo:paper_09505423_v44_n10_p1869_Galmarini2023-10-03T15:50:22Z The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree Galmarini, M.V. Schebor, C. Zamora, M.C. Chirife, J. Freeze drying Glass transition Maltodextrin Sensory analysis Strawberry Sucrose Trehalose Fragaria x ananassa 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. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Zamora, M.C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v44_n10_p1869_Galmarini
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Freeze drying
Glass transition
Maltodextrin
Sensory analysis
Strawberry
Sucrose
Trehalose
Fragaria x ananassa
spellingShingle Freeze drying
Glass transition
Maltodextrin
Sensory analysis
Strawberry
Sucrose
Trehalose
Fragaria x ananassa
Galmarini, M.V.
Schebor, C.
Zamora, M.C.
Chirife, J.
The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree
topic_facet Freeze drying
Glass transition
Maltodextrin
Sensory analysis
Strawberry
Sucrose
Trehalose
Fragaria x ananassa
description 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.
format JOUR
author Galmarini, M.V.
Schebor, C.
Zamora, M.C.
Chirife, J.
author_facet Galmarini, M.V.
Schebor, C.
Zamora, M.C.
Chirife, J.
author_sort Galmarini, M.V.
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
url http://hdl.handle.net/20.500.12110/paper_09505423_v44_n10_p1869_Galmarini
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