Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

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 (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.

Registro:

Documento: Artículo
Título:The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree
Autor:Galmarini, M.V.; Schebor, C.; Zamora, M.C.; Chirife, J.
Filiación:Member of Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
Facultad de Ciencias Agrarias, Pontificia Universidad Católica Argentina, Cap. Gral. Ramón Freire 183 (CP1429), Ciudad de Buenos Aires, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, (CP 1428) - Ciudad de Buenos Aires, Argentina
Palabras clave:Freeze drying; Glass transition; Maltodextrin; Sensory analysis; Strawberry; Sucrose; Trehalose; Fragaria x ananassa
Año:2009
Volumen:44
Número:10
Página de inicio:1869
Página de fin:1876
DOI: http://dx.doi.org/10.1111/j.1365-2621.2008.01890.x
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v44_n10_p1869_Galmarini

Referencias:

  • Beaudry, C., Raghavan, G.S.V., Ratti, C., Rennie, T.J., Effect of four drying methods on the quality of osmotically dehydrated cranberries (2004) Drying Technology, 22, pp. 521-539
  • Bhandari, B.R., Bhesh, R., Datta, N., Howes, T., Problems associated with spray drying of sugar-rice foods (1997) Drying Technology, 15, pp. 671-684
  • Blackwell, L., Visual cues and their effects on odour assessment (1995) Nutrition & Food Science, 95, pp. 24-28
  • Busso Casati, C.I., Schebor, C., Zamora, M.C., Chirife, J., Glass transition temperatures and some physical and sensory changes in stored spray-dried encapsulated flavours (2007) LWT-Food Science and Technology, 40, pp. 1792-1797
  • (2004) Specialty Food Ingredients., , Cargill Foods. Wayzata, MN. Cargill Inc
  • Chirife, J., Karel, M., Volatile- retention during freeze-drying of aqueous suspensions of starch and cellulose (1973) Journal of Agricultural and Food Chemistry, 21, pp. 936-941
  • Colaco, C.A.L.S., Roser, B., Trehalose - A multifunctional additive for food preservation (1994) Food Packaging and Preservation, pp. 123-140. , In. edited by. R. Heis). Pp. London. Blackie Academic and Professional Press
  • Davis, R., The role of nonolfactory context cues in odour identification (1981) Perception & Psychophysics, 30, pp. 83-89
  • Delwiche, J., The impact of perceptual interactions on perceived flavour (2004) Food Quality and Preference, 15, pp. 137-146
  • Galmarini, M.V., Zamora, M.C., Chirife, J., Gustatory Reaction Time and Time Intensity measurements of trehalose and sucrose solutions and their mixtures (2009) Journal of Sensory Studies., , In press
  • Hough, G., Wkeling, I., Mucci, A., Chambers, IV.E., Méndez Gallardo, I., Rangel Alves, L., Number of consumers necessary for sensory acceptability tests (2006) Food Quality and Preference, 17, pp. 522-526
  • Komes, D., Lovric, T., Kovacevic Ganic, K., Gracin, L., Study of trehalose addition on aroma retention in dehydrated strawberry puree (2003) Food Technology and Biotechnology, 41, pp. 111-119
  • Komes, D., Lovric, T., Kovacevic Ganic, K., Gajdos Kljusuric, J., Banovic, M., Trehalose improves flavour retention in dehydrated apricot puree (2005) International Journal of Food Science & Technology, 40, pp. 425-435
  • Kopjar, M., Pilizota, V., Hribar, J., Simcic, M., Zlatic, E., Nedic Tiban, N., Influence of trehalose addition and storage conditions on the quality of strawberry cream filling (2008) Journal of Food Engineering, 87, pp. 341-350
  • Lawless, H.T., Heymann, H., (1998) Sensory Evaluation of Foods., , New York, NY. Chapman and Hall
  • Lovric, T., Pilizota, V., Factors affecting flavour retention in some fruit juices and purees during freeze drying (1980) IFU Symposium, Progress in the Field of Fruit and Vegetable Juices, pp. 83-111. , In. edited by Scientifial Technical Commission). Pp. Zurich. Juris Druck and Verlag
  • Lovric, T., Pozdevic, A., Study on retention phenomena of fruit flavour components during freeze-drying on model system (1984) Prehrambeno-tehnoloska Revija, 22, pp. 107-115
  • Pangborn, R.M., Gibbs, Z.M., Tassan, C., Effect of hydrocolloids on apparent viscosity and sensory properties of selected beverages (1978) Journal of Texture Studies, 9, pp. 415-436
  • Patist, A., Zoerb, H., Preservation mechanisms of trehalose in food and biosystems (2004) Colloids and Surface B: Biointerfaces, 40, pp. 107-113
  • Roos, Y., (1995) Phase Transitions in Foods., , NY, USA. Academic Press
  • Roos, Y., Karel, M., Phase transition of mixtures of amorphous polysaccharides and sugars (1991) Biotechnology Progress, 7, pp. 49-53
  • Rossi, S., Buera, M.P., Moreno, S., Chirife, J., Stabilization of the restriction enzyme EcoRI dried with trehalose and other selected glass-forming solutes (1997) Biotechnology Progress, 13, pp. 609-616
  • Sabarez, H.T., Price, W.E., Korth, J., Volatile changes during dehydration of d'Agen Prunes (2000) Journal of Agricultural and Food Chemistry, 48, pp. 1838-1842
  • Schebor, C., Burin, L., Buera, M.P., Chirife, J., Stability to hydrolysis and browning of trehalose, sucrose and raffinose in low-moisture systems in relation to their use as protectants of dry biomaterials (1999) LWT-Food Science and Technology, 32, pp. 481-485
  • Schifferstein, H.N.J., Frijters, J.E.R., The effectiveness of different sweeteners in suppressing citric acid sourness (1991) Perception & Psychophysics, 49, pp. 1-9
  • Stone, H., Sidel, J.L., (1993) Sensory Evaluation Practices, 2nd Edn., , USA. Elsevier Academic Press
  • Tang, C., Hsieh, F., Heymann, H., Huff, H.E., Analyzing and correlating instrumental and sensory data: A multivariate study of physical properties of cooked wheat noodles (1999) Journal of Food Quality, 22, pp. 193-211
  • Zamora, M.C., Relationships between sensory viscosity and apparent viscosity of corn starch pastes (1994) Journal of Texture Studies, 26, pp. 217-230
  • Zamora, M.C., Guirao, M., Analyzing the contribution of orally perceived attributes to the flavour of wine (2002) Food Quality and Preference, 13, pp. 275-283
  • Zellner, D.A., Kautz, M.A., Colour affects perceived odour intensity (1990) Journal of Experimental Psychology: Human Perception & Performance, 16, pp. 391-397

Citas:

---------- APA ----------
Galmarini, M.V., Schebor, C., Zamora, M.C. & Chirife, J. (2009) . The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - Dried strawberry puree. International Journal of Food Science and Technology, 44(10), 1869-1876.
http://dx.doi.org/10.1111/j.1365-2621.2008.01890.x
---------- CHICAGO ----------
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" . International Journal of Food Science and Technology 44, no. 10 (2009) : 1869-1876.
http://dx.doi.org/10.1111/j.1365-2621.2008.01890.x
---------- MLA ----------
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" . International Journal of Food Science and Technology, vol. 44, no. 10, 2009, pp. 1869-1876.
http://dx.doi.org/10.1111/j.1365-2621.2008.01890.x
---------- VANCOUVER ----------
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. Int. J. Food Sci. Technol. 2009;44(10):1869-1876.
http://dx.doi.org/10.1111/j.1365-2621.2008.01890.x