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Texture and pectin composition changes of dehydrofreeze-thawed strawberry slices: influence of different dehydration pretreatments.
Author(s) : LO SCALZO R., BRIMAR H., LEVA A. A., et al.
Summary
Prefreeze dehydration has been applied to strawberry in order to reduce structure collapse at thawing and the changes produced at structural level have been studied through both texture and pectin composition analysis. Partial (60%) removal of water before freezing of strawberry slices (10 mm) was by air dehydration, and by air dehydration preceded by a 60 min osmotic step in sucrose (60% wt/wt): not predehydrated fruit were used as control. Not predehydrated strawberry showed the lowest texture values at thawing, together with the greatest loss of protopectins. No differences before and after freezing in texture were observed for either of the predehydrated strawberry. Yet strawberry air dehydrated without osmosis had the biggest changes of dimethylsulphoxide-soluble and oxalate soluble pectin fractions. Considering both texture and pectin composition, strawberry air-dehydrated after osmosis are the least affected by freezing, confirming the stabilizing effect of added sucrose on pectins.
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Details
- Original title: Texture and pectin composition changes of dehydrofreeze-thawed strawberry slices: influence of different dehydration pretreatments.
- Record ID : 2005-0274
- Languages: English
- Source: 21st IIR International Congress of Refrigeration: Serving the Needs of Mankind.
- Publication date: 2003/08/17
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Indexing
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Themes:
Food engineering;
Fruit - Keywords: Thawing; Strawberry; Texture; Pectin; Expérimentation; Dehydration; Freezing; Fruit
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