engleski

Sugars as Flavouring Additive in Dehydrated Fruit Puree

For many food products, especially fruits, the presence of volatile aroma compounds is a prime quality feature. During dehydration, as one of the major preservation techniques, these components may be partly lost or their ratio may be changed, leading to bland products with a markedly different flavour compared to the fresh product (Singh & Heldman, 2001). The purpose of this work was to study the influence of sugars (sucrose and trehalose) addition on aroma retention in dehydrated strawberry puree, all in order to investigate the possible application of trehalose addition in dehydrated products aimed to prevent specific degradative changes (processes). Trehalose is a bland, non- toxic dietary sugar, which ability to completely protect cryptobiotic plants and animals from desiccation demage can be applied as flavouring additive to drying of food (Moreira et al., 1998 ; Conrad & de Pablo, 1999 ; Murray et al., 2000, Ekdawi-Sever et al., 2001). This research has been carried out with strawberry puree, which has been dehydrated by using freeze drying and foam-mat drying. For comparison reasons two sugars have been utilized: trehalose and sucrose. Manual headspace solid– phase microextraction (HS-SPME) coupled with gas chromatography (GC-FID and GC-MS) was applied for the analysis of the aroma of strawberry puree

strawberry puree; trehalose; SPME

nije evidentirano