Aroma of dehydrated pear products (CROSBI ID 187175)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Komes, Drazenka ; Lovrić, Tomislav ; Kovačević Ganić, Karin
engleski
Aroma of dehydrated pear products
Pear purees and cubes were dehydrated with sugars (sucrose and trehalose) addition. Freeze drying and foam-mat drying were used. Manual solid-phase microextraction (SPME) coupled with gas chromatography (GC-flame ionization detector (FID) and GC-MS) was applied to determine the changes in retention of aroma compounds in dehydrated pear purees and cubes. The best retention of aroma compounds in dehydrated pear purees was noticed in the case when freeze drying and trehalose addition were combined. In dehydrated pear cubes, previously dipped in trehalose solution, the highest aroma retention was also determined. This study showed possible application of trehalose as potentially beneficial food ingredient, with the aim to improve the quality of dehydrated fruit products, especially their aroma, and to produce superior dried fruit products or ingredients, which are widely used in food formulation. (
aroma retention; fruit; pear; SPNIE; trehalose; volatiles
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o izdanju
40 (9)
2007.
1578-1586
objavljeno
0023-6438
10.1016/j.lwt.2006.12.011
Povezanost rada
Prehrambena tehnologija