engleski

Influence of trehalose addition on anthocyanins retention of evaporated and freeze-dried strawberry pastes

Color is very important food property influencing consumers’ acceptability of food product. In this work, influence of trehalose addition and different methods of dehydration (evaporation and freeze-drying) on anthocyanins retention, color stability and free radical scavenging activity were studied. Usually, strawberry pastes are prepared by evaporation and without addition of trehalose, but for this study they were prepared by freeze-drying and trehalose addition to enhance quality properties. Results showed that addition of trehalose causes increase of anthocyanins content and free radical scavenging activity of freeze-dried and evaporated samples. Trehalose addition had more influence on evaporated samples than on freeze-dried ones.

strawberry pastes; trehalose addition; color stability

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