Influence of trehalose addition and storage conditions on the quality of strawberry cream filling
作者： M. Kopjar , V. Piližota , J. Hribar , M. Simčič , E. Zlatič
DOI: 10.1016/J.JFOODENG.2007.12.011
关键词:
摘要: Strawberry cream fillings are usually produced commercially by evaporation. This process can cause degradation of colour and loss some aroma compounds in the final product. In present study, freeze-drying was used as an alternative to evaporation quality products obtained two processes were compared. addition, influence trehalose, at concentrations 3%, 5% 10% a partial replacement sucrose, on strawberry filling stored room temperature over period 6 months investigated. The control sample taken be prepared without addition trehalose. Both, samples significantly influenced trehalose addition. anthocyanin content increased proportionally with but this not case fruity esters. Freeze-dried exhibited better higher content, well esters comparison packed air nitrogen atmosphere, for 5 temperature. Trehalose packaging atmosphere also colour, texture.
elsevier.com
sci-hub.se 参考文章(43)
I. Marina Heinonen, Anne S. Meyer, Edwin N. Frankel, Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation Journal of Agricultural and Food Chemistry. ,vol. 46, pp. 4107- 4112 ,(1998) , 10.1021/JF980181C
Carla Da Porto, Sonia Calligaris, Emilio Celotti, Maria Cristina Nicoli, Antiradical properties of commercial cognacs assessed by the DPPH(.) test. Journal of Agricultural and Food Chemistry. ,vol. 48, pp. 4241- 4245 ,(2000) , 10.1021/JF000167B
L Manzocco, M Anese, M.C Nicoli, Antioxidant Properties of Tea Extracts as Affected by Processing Lwt - Food Science and Technology. ,vol. 31, pp. 694- 698 ,(1998) , 10.1006/FSTL.1998.0491
Carolina Schebor, Leila Burin, Marı́a del Pilar Buera, Jorge Chirife, Stability to Hydrolysis and Browning of Trehalose, Sucrose and Raffinose in Low-moisture Systems in Relation to Their Use as Protectants of Dry Biomaterials Lwt - Food Science and Technology. ,vol. 32, pp. 481- 485 ,(1999) , 10.1006/FSTL.1999.0576
Chiara Schiraldi, Isabella Di Lernia, Mario De Rosa, Trehalose production: exploiting novel approaches Trends in Biotechnology. ,vol. 20, pp. 420- 425 ,(2002) , 10.1016/S0167-7799(02)02041-3
C. Macdonald, G.P. Johari, Glass-softening of trehalose and calorimetric transformations in its liquid state Journal of Molecular Structure. ,vol. 523, pp. 119- 132 ,(2000) , 10.1016/S0022-2860(99)00394-4
Tomoaki DEGUCHI, Shuji SHOHARA, Riichiro OHBA, Seinosuke UEDA, Effects of pH and Light on the Storage Stability of the Purple Pigment, Hordeumin, from Uncooked Barley Bran Fermented Broth Bioscience, Biotechnology, and Biochemistry. ,vol. 64, pp. 2236- 2239 ,(2000) , 10.1271/BBB.64.2236
Carolina Schebor, Marı́a del Pilar Buera, Marcus Karel, Jorge Chirife, Color formation due to non-enzymatic browning in amorphous, glassy anhydrous model systems Food Chemistry. ,vol. 65, pp. 427- 432 ,(1999) , 10.1016/S0308-8146(98)00041-7
M.T. Bordignon-Luiz, C. Gauche, E.F. Gris, L.D. Falcão, Colour stability of anthocyanins from Isabel grapes (Vitis labrusca L.) in model systems Lwt - Food Science and Technology. ,vol. 40, pp. 594- 599 ,(2007) , 10.1016/J.LWT.2006.02.022
Pilar Buera, Carolina Schebor, Beatriz Elizalde, Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations Journal of Food Engineering. ,vol. 67, pp. 157- 165 ,(2005) , 10.1016/J.JFOODENG.2004.05.052