Naslov
Trehalose Application in Fruit Products

Autori
Kopjar, Mirela ; Pichler, Anita

Vrsta, podvrsta i kategorija rada
Poglavlja u knjigama, pregledni

Knjiga
Trehalose: Sources, Chemistry and Applications

Urednik/ci
Łopieńska-Biernat, Elżbieta ; Stryiński, Robert

Izdavač
Nova Science Publishers

Grad
New York (NY)

Godina
2019

Raspon stranica
139-165

ISBN
978-1-53614-944-9

Ključne riječi
trehalose ; fruit products ; flavor ; color ; texture

Sažetak
Flavor, color and texture are the main quality properties of fruit products influencing consumer acceptability of them. Growing awareness of the consumers' about the health promoting effects of some compounds, leads industry to minimize their degradation in order to produce products with higher nutritional value and desirable sensory properties. During formulation of fruit products, different additives are often used to obtain desired properties of semi-products or final products. Recently trehalose is getting more and more attention as an additive in fruit processing. It has unique hydration structure, which enables it to interact with both hydrophilic and hydrophobic molecules contributing to the multifunctional character of trehalose. It is about 45% as sweet as sucrose and very stable under processing and storage conditions. In addition, some health beneficial properties of trehalose were determined, thus the application of trehalose in fruit products at the expense of other sugars could be desirable. In this review, summery of trehalose impact on fruit product quality (flavor, color and texture) as well as its impact on bioactive compounds will be given, emphasizing its positive influence during fruit product formulation.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA