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

Autori
Kopjar, Mirela ; Hribar, Janez ; Simčič, Marjan ; Piližota, Vlasta ; Nedić Tiban, Nela

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4th International Congress on Pigments in Food-A Challenge to Life Sciences / Carle, Reinhold ; Schieber, Andreas ; Stintzing, Florian C. - Aachen : Shaker, 2006, 223-225

Skup
4th International Congress on Pigments in Food-A Challenge to Life Sciences

Mjesto i datum
Stuttgart, Njemačka, 09.10.2006. - 12.10.2006

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
strawberry pastes; trehalose addition; color stability

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA