SENSORY ACCEPTABILITY AND PHYSICO-CHEMICAL CHARACTERISTICS OF DEHYDRATED STRAWBERRIES WITH DIFFERENT TREATMENTS
DOI:
https://doi.org/10.12957/demetra.2018.31920Keywords:
Fragaria x ananassa Duch. Osmotic dehydration. Sensory analysis. Bioactive compounds. Preservation.Abstract
Dehydration is a viable alternative to using strawberries that are not proper for marketing because of their form, size or color. This study aimed to evaluate the sensory acceptability and physico-chemical characteristics of dehydrated strawberries with different treatments. The treatments were applied before drying at 60°C and consisted of: 1 - 60% sucrose + ascorbic acid; 2 - 60% sucrose + citric acid; 3 - 60% sucrose + pectin; 4 - 80% sucrose + ascorbic acid; 5 - 80% sucrose + citric acid; 6 - 80% sucrose + pectin and 7 - control treatment (without addition of sucrose and/or ingredient). The treatments were evaluated by sensory analysis with hedonic scale with untrained judges. The content of soluble solids, titratable acidity, pH, color, ascorbic acid, anthocyanins, and phenolic compounds of dehydrated fruits was evaluated. The osmotic treatments of 80% sucrose + ascorbic acid or pectin were well accepted by the testers and were better than the control treatment. The soluble solids content varied among treatments and was higher for strawberries treated with 80% sucrose + pectin, which also had a higher soluble solids/titratable acidity ratio. The content of phenolic compounds, anthocyanins and ascorbic acid was higher for the treatments 80% sucrose + pectin or ascorbic acid or citric acid, which also showed a more intense red color. Dehydrated strawberry with pretreatment 80% sucrose + ascorbic acid or pectin seemed to be a good option for adding value to this fruit, since it had a good acceptance and maintenance of bioactive compounds.
Keywords: DOI: 10.12957/demetra.2018.31920
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