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The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze ‐ dried strawberry puree
Author(s) -
Galmarini Mara V.,
Schebor Carolina,
Zamora María C.,
Chirife Jorge
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2008.01890.x
Subject(s) - sweetness , maltodextrin , food science , flavour , trehalose , sucrose , chemistry , sugar , aroma , taste , sensory analysis , quantitative descriptive analysis , dried fruit , chromatography , spray drying , biochemistry
Summary 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 T g 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 T g , gave an adequate sweetness/sourness balance, and allowed a better perception of fresh strawberry flavour.