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Effect of different...
Effect of differently processed fruit preparations on the quality characteristics of strawberry yogurt
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- Brimar, Hélène (författare)
- Lund University,Lunds universitet,Avdelningen för livsmedel och läkemedel,Institutionen för processteknik och tillämpad biovetenskap,Institutioner vid LTH,Lunds Tekniska Högskola,Division of Food and Pharma,Department of Process and Life Science Engineering,Departments at LTH,Faculty of Engineering, LTH
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Leva, A (författare)
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Torreggiani, D (författare)
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visa fler...
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Cattaneo, TMP (författare)
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visa färre...
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(creator_code:org_t)
- 2003
- 2003
- Engelska.
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Ingår i: International Dairy Federation special issue. - 1025-8515. ; , s. 321-327
- Relaterad länk:
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https://lup.lub.lu.s...
Abstract
Ämnesord
Stäng
- 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)
- ref (ämneskategori)
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