engleski

Influence of trehalose addition on Fruit Volatiles retention in Dehydrated Strawberry Puree

Researches aimed at improving food products quality by means of new procedures and additives pointed out specific possibilities of trehalose as a multifunctional additive. In addition to researches concerning the influence of carbohydrates addition (sugar, pectin) on retention of aroma components during freeze drying in fruit products and model systems, the authors wanted to investigate the effect of trehalose addition in such and suchlike dehydrated products using knowledge and experience obtained so far. This research has been carried out with strawberry puree, which has been dehydrated by using freeze drying and foam-mat drying. For comparison reason two sugars have been utilized: trehalose and sucrose. Headspace solid– phase microextraction (HS-SPME), as a new analytical technique, with poly (dimethylsiloxane)– coated fiber (100 μ m PDMS) in combination with GC-FID has been applied to determine flavour volatiles. The results have shown that the best retention of aroma components was obtained by trehalose addition. The same results were obtained regardless of the dehydration method used (freeze drying or foam-mat drying), although much higher retention of flavour volatiles was obtained during freeze drying into the above mentioned fruit products, which is in agreement with the results obtained previously by these and other authors working on similar dehydration processes.

tehaloza; zadržavanje arome; procesi dehidratacije; kaša jagode; SPME

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