New frozen product development from strawberries (Fragaria Ananassa Duch.).
作者： Ansar , Nazaruddin , Atri Dewi Azis
DOI: 10.1016/J.HELIYON.2020.E05118
关键词:
摘要: Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into frozen product that its life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed examining the physical and sensory characteristics of new from strawberries. The research sample freeze-dried 3 variations heating plate were 40, 50, 60 °C drying time 24, 36, 48 h. parameters observed weight loss, water content, texture, color, aroma, taste. results showed freeze-vacuum process significant influence on moisture color strawberries, but does not significantly aroma highest loss evaporation obtained h time. strawberries most preferred panelists those 50 36 flavor seem
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