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

Autores
Galmarini, Mara Virginia; Schebor, Carolina; Zamora, María Clara; Chirife, Jorge
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión aceptada
Descripción
Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Schebor, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias,; Argentina
Fil: Schebor, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
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.
Fuente
Postprint del artículo publicado en: International Journal of Food Science & Technology. 2008, 44 (10)
Materia
MALTODEXTRINA
TREHALOSA
SACAROSA
FISICOQUIMICA
ANALISIS SENSORIAL
TECNOLOGIA
ALIMENTOS
INGENIERIA EN ALIMENTOS
CONGELACION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/15098
Acceder
id RIUCA_5a08d5a30083733df59727b33b80c988
oai_identifier_str oai:ucacris:123456789/15098
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry pureeGalmarini, Mara VirginiaSchebor, CarolinaZamora, María ClaraChirife, JorgeMALTODEXTRINATREHALOSASACAROSAFISICOQUIMICAANALISIS SENSORIALTECNOLOGIAALIMENTOSINGENIERIA EN ALIMENTOSCONGELACIONFil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Schebor, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias,; ArgentinaFil: Schebor, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaFil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; ArgentinaAbstract: 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.Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido)2008info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/150981365-2621 (en línea)10.1111/j.1365-2621.2008.01890.xGalmarini, 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/123456789/15098Postprint del artículo publicado en: International Journal of Food Science & Technology. 2008, 44 (10)reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica Argentinaenginfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:58:51Zoai:ucacris:123456789/15098instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:58:52.054Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
title The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
spellingShingle The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
Galmarini, Mara Virginia
MALTODEXTRINA
TREHALOSA
SACAROSA
FISICOQUIMICA
ANALISIS SENSORIAL
TECNOLOGIA
ALIMENTOS
INGENIERIA EN ALIMENTOS
CONGELACION
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 The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
dc.creator.none.fl_str_mv Galmarini, Mara Virginia
Schebor, Carolina
Zamora, María Clara
Chirife, Jorge
author Galmarini, Mara Virginia
author_facet Galmarini, Mara Virginia
Schebor, Carolina
Zamora, María Clara
Chirife, Jorge
author_role author
author2 Schebor, Carolina
Zamora, María Clara
Chirife, Jorge
author2_role author
author
author
dc.subject.none.fl_str_mv MALTODEXTRINA
TREHALOSA
SACAROSA
FISICOQUIMICA
ANALISIS SENSORIAL
TECNOLOGIA
ALIMENTOS
INGENIERIA EN ALIMENTOS
CONGELACION
topic MALTODEXTRINA
TREHALOSA
SACAROSA
FISICOQUIMICA
ANALISIS SENSORIAL
TECNOLOGIA
ALIMENTOS
INGENIERIA EN ALIMENTOS
CONGELACION
dc.description.none.fl_txt_mv Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Galmarini, Mara V. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Schebor, Carolina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias,; Argentina
Fil: Schebor, Carolina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
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.
description Fil: Galmarini, Mara V. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
publishDate 2008
dc.date.none.fl_str_mv 2008
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/15098
1365-2621 (en línea)
10.1111/j.1365-2621.2008.01890.x
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
url https://repositorio.uca.edu.ar/handle/123456789/15098
identifier_str_mv 1365-2621 (en línea)
10.1111/j.1365-2621.2008.01890.x
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
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido)
publisher.none.fl_str_mv Instituto de Ciencia y Tecnología de los Alimentos (Reino Unido)
dc.source.none.fl_str_mv Postprint del artículo publicado en: International Journal of Food Science & Technology. 2008, 44 (10)
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
_version_ 1836638364966584320
score 13.13397

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