The effect of freezing process on quality of restructured strawberries
2007
Walkowiak-Tomczak, D.,Akademia Rolnicza, Poznan (Poland). Inst. Technologii Zywnosci Pochodzenia Roslinnego
The aim of the presented study was to determine the effect of the freezing process on the quality of restructured strawberries produced by internal setting. Products were subjected to sensory examination of colour, taste and aroma, and instrumental measurements of colour and texture, before freezing and after defrosting. Three groups of products were analysed, differing in the content of fruit puree (66, 76, 86 g/100 g) and sucrose (30, 20, 10 g/100 g, respectively). On the basis of instrumental texture analysis it was found that hardness of fruits after defrosting was by 50 percent lower in comparison to original samples. In spite of these changes, products received good scores in sensory analysis of desirability, ranging from 3 to 5 points, depending on the fruit puree content
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