Effect of differently processed fruit preparations on the quality characteristics of strawberry yogurt
(2003) Seminar on Aroma and Texture of Fermented Milk 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:
https://lup.lub.lu.se/record/1407054
- author
- Brimar, Hélène LU ; Leva, A ; Torreggiani, D and Cattaneo, TMP
- organization
- publishing date
- 2003
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- International Dairy Federation special issue
- pages
- 321 - 327
- publisher
- International Dairy Federation
- conference name
- Seminar on Aroma and Texture of Fermented Milk
- conference location
- Kolding, Denmark
- conference dates
- 2002-06-03 - 2002-06-05
- 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
- 2016-04-01 15:45:51
- date last changed
- 2018-11-21 20:36:11
@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}},
}