Dried strawberries as a high nutritional value fruit snack |
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Authors: | Jolanta Kowalska Hanna Kowalska Agata Marzec Tomasz Brzeziński Kinga Samborska Andrzej Lenart |
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Affiliation: | 1.Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Quality Evaluation, Faculty of Food Sciences,Warsaw University of Life Sciences - SGGW,Warsaw,Poland;2.Department of Food Engineering and Process Management, Faculty of Food Sciences,Warsaw University of Life Sciences,Warsaw,Poland |
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Abstract: | 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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