Advanced

Effect of differently processed fruit preparations on the quality characteristics of strawberry yogurt

Brimar, Hélène LU ; Leva, A; Torreggiani, D and Cattaneo, TMP (2003) Seminar on Aroma and Texture of Fermented Milk In International Dairy Federation special issue p.321-327
Abstract
Advancing on preliminary research, the aim of this work was to further study how partial air dehydration applied to fruit pieces before freezing, alone or in combination with osmo-dehydration, could improve not only quality of strawberry slices used in yogurt preparation but also yogurt characteristics. Raw (NT), air-dehydrated (D), and osmo-air-dehydrated (OD) strawberry slices (cv. Tethis) were heat-treated, and then added (final concentration = 15%) to plain yogurt. Chemical, physical, and sensory analyses were carried out on the products after 15 and 30 days of storage at +4degreesC. D and OD ingredients showed better texture than NT strawberry slices. Analyses, carried out during the shelf-life of fruit-yogurt, showed a dynamic... (More)
Advancing on preliminary research, the aim of this work was to further study how partial air dehydration applied to fruit pieces before freezing, alone or in combination with osmo-dehydration, could improve not only quality of strawberry slices used in yogurt preparation but also yogurt characteristics. Raw (NT), air-dehydrated (D), and osmo-air-dehydrated (OD) strawberry slices (cv. Tethis) were heat-treated, and then added (final concentration = 15%) to plain yogurt. Chemical, physical, and sensory analyses were carried out on the products after 15 and 30 days of storage at +4degreesC. D and OD ingredients showed better texture than NT strawberry slices. Analyses, carried out during the shelf-life of fruit-yogurt, showed a dynamic exchange of sugars between fruit pieces and yogurt. Yogurts containing the dehydrated fruit pieces were more viscous than those with fresh strawberry ingredients, particularly at the end of shelf-life (30 days). Relationship between sensory response and objective texture indexes was found. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
in
International Dairy Federation special issue
pages
321 - 327
publisher
International Dairy Federation
conference name
Seminar on Aroma and Texture of Fermented Milk
external identifiers
  • wos:000186628600029
ISSN
1025-8515
language
English
LU publication?
yes
id
d2c9486e-45ae-4736-9d46-06f024820b56 (old id 1407054)
date added to LUP
2009-06-03 12:05:45
date last changed
2018-05-29 10:16:01
@inproceedings{d2c9486e-45ae-4736-9d46-06f024820b56,
  abstract     = {Advancing on preliminary research, the aim of this work was to further study how partial air dehydration applied to fruit pieces before freezing, alone or in combination with osmo-dehydration, could improve not only quality of strawberry slices used in yogurt preparation but also yogurt characteristics. Raw (NT), air-dehydrated (D), and osmo-air-dehydrated (OD) strawberry slices (cv. Tethis) were heat-treated, and then added (final concentration = 15%) to plain yogurt. Chemical, physical, and sensory analyses were carried out on the products after 15 and 30 days of storage at +4degreesC. D and OD ingredients showed better texture than NT strawberry slices. Analyses, carried out during the shelf-life of fruit-yogurt, showed a dynamic exchange of sugars between fruit pieces and yogurt. Yogurts containing the dehydrated fruit pieces were more viscous than those with fresh strawberry ingredients, particularly at the end of shelf-life (30 days). Relationship between sensory response and objective texture indexes was found.},
  author       = {Brimar, Hélène and Leva, A and Torreggiani, D and Cattaneo, TMP},
  booktitle    = {International Dairy Federation special issue},
  issn         = {1025-8515},
  language     = {eng},
  pages        = {321--327},
  publisher    = {International Dairy Federation},
  title        = {Effect of differently processed fruit preparations on the quality characteristics of strawberry yogurt},
  year         = {2003},
}