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Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic Agents
Author(s) -
Giannakourou M.C.,
Taoukis P.S.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb07009.x
Subject(s) - trehalose , ascorbic acid , chemistry , maltitol , food science , arrhenius equation , osmotic dehydration , salt (chemistry) , sugar , biochemistry , sucrose , organic chemistry , activation energy
Green peas were submitted to osmotic pretreatments in carbohydrate‐salt syrups to evaluate the effect of alternative agents on quality and assess the stabilization accomplished during subsequent storage in a wide temperature range‐down to −24°C, including the −3 to −12°C detrimental zone. Green color and L‐ascorbic acid loss were kinetically studied, and their temperature dependence was modeled by Arrhenius and Will‐iams‐Landel‐Ferry equations. Dehydrofrozen samples exhibited significantly improved stability, with the rate of L‐ascorbic acid loss, being reduced by as much as 3‐fold for peas osmotically pretreated with oligofructose, trehalose, and maltitol systems. The cryostabilization results are discussed in relation to glass transition behavior of the modified osmodehydrofrozen food matrix.