Significance of osmotic temperature treatment and storage time on physical and chemical properties of a strawberry-gel product

Abstract

Osmotic treatment at 30 °C was more suitable for formulation of the product, because the presence of nutritional/functional compounds in the OS, and consequently in the gel matrix, was higher and the aroma and colour were more stable and homogeneous during storage.

Physicochemical and Sensory Characterization of Banana and Araçá-Boi Jam

“…(3) Not significant at 5% probability level according to the F-test. (4) Significant at 5% probability level by the test-F. (5) Least significant difference.…”

“…Formulations (2) Color 33.053 * (4) 1.620 ns (3) 15.653 * 4(1) Different letters within the columns indicate significant difference (p ≤ 0.05). (2) F1 = 70% BE:30% AB; F2 = 60% BE:40% AB; F3 = 40% BE:60% AB; F4 = 30% BE:70% AB.…”

“…The development of new products with high proportions of fruit in their formulations and good functional and nutritional properties contributes to the diversification of the market possibilities, especially if they are attractive, practical and have a long shelf life [3] [4]. Jam is a product of intermediate moisture that is prepared using the pulp of fruits, sugar, pectin, acid and other ingredients that allow the conservation of such products for long periods of time, which allows the association of fruits to create new flavors [5].…”

Effect of Quantity of Low-Methoxyl Pectin on Physical Properties of Freeze-Dried Strawberry Jellies

“…Most fruit is consumed when fresh, but market availability is generally limited by a short shelf life and seasonal production. Strawberries are delicate and highly perishable fruit, due to their intensive respiration, quick weight loss, and susceptibility to fungal contamination [Ciurzyńska & Lenart, 2010a;Ciurzyńska et al, 2012;Martin-Esparza et al, 2011].…”

“…The development of fruit-based products with a high proportion of fruit and good nutritional, sensory (aroma, fl avour, colour and texture) and functional properties may help to diversify market supply. These products need to be attractive, especially to young people, easy to consume and have a reasonably long shelf life [Martin-Esparza et al, 2011]. In order to create new products and improve the existing ones, it is essential to know the changes in the rheological properties of semi-fi nished products and linking them to the results of sensory evaluation.…”