Utilization of trehalose, sucrose and maltodextrin as drying aids for freeze-drying of strawberry puree

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

Brasil

Congreso; Seminario Latinoamericano de Ciencia y Tecnología de Alimentos; 2008

<!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0cm; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-ansi-language:ES; mso-fareast-language:ES;} @page Section1 {size:612.0pt 792.0pt; margin:70.85pt 3.0cm 70.85pt 3.0cm; mso-header-margin:36.0pt; mso-footer-margin:36.0pt; mso-paper-source:0;} div.Section1 {page:Section1;} --> Freeze dried strawberry purees prepared from fresh strawberries, added with sucrose; trehalose and/or maltodextrin (MD) were analyzed in terms of physical stability and sensory profile. Differential scanning calorimetry (DSC) showed that: the lowest Tg value corresponds to plain strawberry puree; the addition of sucrose, trehalose and/or MD led to an increase in Tg. Addition of trehalose produced a higher increase than sucrose while MD had the highest Tg. In terms of sensory characteristics, quantitative descriptive analysis showed that the addition of trehalose provided a final puree more similar to fresh strawberry puree, while the addition of MD increased viscosity, diminishing color, flavor and sweetness. The addition of sucrose increased sweetness somewhat masking strawberry flavor.