An evaluation of the retention of quality characteristics in fresh and freeze-dried alpine strawberries
Yükleniyor...
Dosyalar
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
John Wiley & Sons
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Alpine strawberries (Fragaria vesca) are used in fruit juice, marmalade, or jam production and as a result have economical importance in food sector. The fresh alpine strawberries have a tendency to lose their quality in a few days as a result of high water loss and spoilage. In this paper, the results of a study on the effects of freeze drying process on the characteristics of the alpine strawberries, such as firmness, sugar content, pH, colour, weight loss, dissolved solids, anthocyanin and vitamin C content with reference to the fresh, are reported. Freeze-drying indicated no difference in the characteristics of the alpine strawberries when compared with the fresh. It is found that a slight acid or base addition onto the rehydrated alpine strawberry juice preserved the stability of pigments and the colour. In addition, the rehydrated alpine strawberry juice exhibited an antimicrobial activity towards an important foodborne pathogen, Enterobacter faecium ATCC 6057.
Açıklama
Anahtar Kelimeler
Alpine Strawberries, Freeze-drying, Shelf Life
Kaynak
International Journal Of Food Science And Technology
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
43
Sayı
5
