Effect of differently processed fruit preparations on the quality characteristics of strawberry yogurt

• Advancing on preliminary research, the aim of this work was to further study how partial air dehydration applied to fruit pieces before freezing, alone or in combination with osmo-dehydration, could improve not only quality of strawberry slices used in yogurt preparation but also yogurt characteristics. Raw (NT), air-dehydrated (D), and osmo-air-dehydrated (OD) strawberry slices (cv. Tethis) were heat-treated, and then added (final concentration = 15%) to plain yogurt. Chemical, physical, and sensory analyses were carried out on the products after 15 and 30 days of storage at +4degreesC. D and OD ingredients showed better texture than NT strawberry slices. Analyses, carried out during the shelf-life of fruit-yogurt, showed a dynamic exchange of sugars between fruit pieces and yogurt. Yogurts containing the dehydrated fruit pieces were more viscous than those with fresh strawberry ingredients, particularly at the end of shelf-life (30 days). Relationship between sensory response and objective texture indexes was found.

Ämnesord

TEKNIK OCH TEKNOLOGIER  -- Annan teknik -- Livsmedelsteknik (hsv//swe)

ENGINEERING AND TECHNOLOGY  -- Other Engineering and Technologies -- Food Engineering (hsv//eng)

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kon (ämneskategori)

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