The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree
作者： Mara V. Galmarini , Carolina Schebor , María C. Zamora , Jorge Chirife
DOI: 10.1111/J.1365-2621.2008.01890.X
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摘要: Summary Use of trehalose as a novel drying aid to produce freeze-dried strawberry puree was studied and compared with conventional aids for fruit purees, namely sucrose maltodextrin (MD). Glass transition temperature (Tg), colour, sensory profile consumer preference were determined. Purees dried MD and/or presented higher Tg values sucrose. Sensory evaluation indicated that samples retained fresh aroma flavour, keeping good sweetness/sourness balance, while mostly sweet. Addition caused an increase in products visual viscosity sourness, attributes which negatively correlated preference. Trehalose several advantages increasing the quality freeze purees. It raised Tg, gave adequate allowed better perception flavour.
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