Dried strawberries as a high nutritional value fruit snack
2018
Jolanta Kowalska, Warsaw University of Life Sciences - SGGW, Warsaw, Poland | Hanna Kowalska, Warsaw University of Life Sciences, Warsaw, Poland | Agata Marzec, Warsaw University of Life Sciences, Warsaw, Poland | Tomasz Brzezinski, Warsaw University of Life Sciences - SGGW, Warsaw, Poland | Kinga Samborska, Warsaw University of Life Sciences, Warsaw, Poland | Andrzej Lenart, Warsaw University of Life Sciences, Warsaw, Poland
The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwavevacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freezedrying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convectionmicrowave-vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.
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