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- Title
INFLUENCE OF CHEMICAL COMPOSITION AND STRUCTURE OF STRAWBERRY GELS ON THE CHOOSEN PHYSICAL PROPERTIES OF FREEZE-DRIED FINAL PRODUCT.
- Authors
CIURZYŃSKA, A.; LENART, A.; TRACZYK, W.
- Abstract
This study undertook an assessment of the influence of the modification of composition on selected physical properties of strawberry jellies preserved via lyophilization. Moreover, the study presents an attempt to elaborate the technology of lyophilization-enabled strawberry jelly manufacture based on strawberry powder. Six strawberry jelly recipes were obtained. Selected features of the final product were regulated by the addition of glucose and/or chokeberry juice concentrate. The jelly made from 7% strawberry powder and 5.2% chokeberry juice concentrate was selected as the product with the best quality features, the most profitable color and the highest rehydration degree.
- Subjects
FOOD composition; STRAWBERRIES; FREEZE-dried foods; FRUIT juices; GLUCOSE; JELLY; SODIUM alginate; LACTATES
- Publication
Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, Vol 25, Issue 2, p149
- ISSN
1120-1770
- Publication type
Article