The effect of trehalose, sucrose and maltodextrin addition on physicochemical and sensory aspects of freeze - dried strawberry puree

MARA GALMARINI; CAROLINA SCHEBOR; MARIA CLARA ZAMORA; JORGE CHIRIFE

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Wiley Blackwell

Año: 2009 vol. 44 p. 1869 - 1876

0950-5423

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 (Tg), 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 anadequate sweetness ⁄ sourness balance, and allowed a better perception of fresh strawberry flavour.