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KMID : 1007520180270030799
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Food Science and Biotechnology
2018 Volume.27 No. 3 p.799 ~ p.807
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Dried strawberries as a high nutritional value fruit snack
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Kowalska Jolanta
Kowalska Hanna
Marzec Agata
Brzezinski Tomasz
Samborska Kinga
Lenart Andrzej
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Abstract
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The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum 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 freeze-drying. 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, convection-microwave-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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KEYWORD
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Strawberry, Osmotic dehydration, “Puffing”, Freeze-drying, Polyphenols, Vitamin C
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