Quality parameters of freeze dried peach snacks

VALERIA MESSINA; FACUNDO PIENIAZEK

BRITISH FOOD JOURNAL (1966)

EMERALD GROUP PUBLISHING LIMITED

Año: 2017

0007-070X

Purpose- The causes of food waste or loss are numerous and occur at the stages of production, processing, retailing and consumption. Peaches must be processed quickly to maintain their quality because they are seasonal and their shelf life is short. The aim of the present research was to evaluate quality parameters of freeze dried peach snacks in order to increase shelf-life, consumption and to decrease waste of fruit. Design/Methodology/approach- Samples were ripped on maturity time, stored, sampled out and freeze dried every 4 day interval during 16 days. Microstructure was carried out applying a Scanning Electron Microscopy. Texture and colour parameters were analyzed by Image analysis techniques and physicochemical parameters by conventional analysis.Findings- Statistical differences (P