The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
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.
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Format: | Artículo biblioteca |
Language: | eng |
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Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido)
2008
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Subjects: | MALTODEXTRINA, TREHALOSA, SACAROSA, FISICOQUIMICA, ANALISIS SENSORIAL, TECNOLOGIA, ALIMENTOS, INGENIERIA EN ALIMENTOS, CONGELACION, |
Online Access: | https://repositorio.uca.edu.ar/handle/123456789/15098 |
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oai:ucacris:123456789-150982022-11-02T19:00:10Z The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree Galmarini, Mara Virginia Schebor, Carolina Zamora, María Clara Chirife, Jorge MALTODEXTRINA TREHALOSA SACAROSA FISICOQUIMICA ANALISIS SENSORIAL TECNOLOGIA ALIMENTOS INGENIERIA EN ALIMENTOS CONGELACION 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. 2022-09-26T17:45:29Z 2022-09-26T17:45:29Z 2008 Artículo Galmarini, M. V. et al. The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree [en línea]. Postprint del artículo publicado en: International Journal of Food Science & Technology. 2008, 44 (10). doi: Disponible en: https://repositorio.uca.edu.ar/handle/123456789/15098 1365-2621 (en línea) https://repositorio.uca.edu.ar/handle/123456789/15098 10.1111/j.1365-2621.2008.01890.x eng Acceso abierto http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido) Postprint del artículo publicado en: International Journal of Food Science & Technology. 2008, 44 (10) |
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MALTODEXTRINA TREHALOSA SACAROSA FISICOQUIMICA ANALISIS SENSORIAL TECNOLOGIA ALIMENTOS INGENIERIA EN ALIMENTOS CONGELACION 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 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 |
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 |
topic_facet |
MALTODEXTRINA TREHALOSA SACAROSA FISICOQUIMICA ANALISIS SENSORIAL TECNOLOGIA ALIMENTOS INGENIERIA EN ALIMENTOS CONGELACION |
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 |
2008 |
url |
https://repositorio.uca.edu.ar/handle/123456789/15098 |
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