Study on retention phenomena of fruit flavour components during freeze-drying on model system - Influence of carbohydrates
1984
Lovric, T. | Pozderovic, A. (Prehrambeno-biotehnoloski fakultet, Zagreb (Yugoslavia))
The investigations were directed to the effects of some carbohydrate additives (mono-, di-, and polysaccharides) on retaining specific, aromatic components in material which is lyophilized. Model systems (solutions) where the quantity of sugar, i.e. dextrines was different, while the rest of the ingredients was constant, were used. The total quantity of sugar and dextrin in model system was always 10%. Mono-, di-, and polysaccharides (dextrin) were added in some experiments in combination with saccharose (5%+5%). Aromas were added into all model systems. The maintaining of aroma ingredients, during the process of lyophization was different, in dependance to addition of different sugars into model system. The best maintenance of aroma ingredients (31 and 32 %) was with maltose addition, i.e. with dextrin in combination with saccharose (5%+5%); the best maintenance was in model system to which was added glucose with saccharose. The aroma maintenance was bigger for 20% with addition of maltose disaccharide and dextrin polysaccharide, than by monosaccharide addition. It was also less maintenance of easily evapourable ingredients than of harder evapourable aroma ingredients; and this happened in all cases except when dextrin was added. By using dextrin addition we got the best maintenance of aroma and the share of easily evapourable ingredients. Factors as molecular mass, water dissolution and boiling point temperature of evapourable components, water activity, molecular mass of carbohydrates, the adsorption of aroma ingredients on dried layer, and selective diffusion effected simultaneously. The maintenance of aroma ingredients during the process of lyophilization was the result of their complex influence.
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