New frozen product development from strawberries (Fragaria Ananassa Duch.)

Heliyon

Nazaruddin¹  Ansar²  Atri Dewi Azis³ 

[1] Corresponding author.;Department of Agricultural Engineering, Faculty of Food Technology and Agroindustries, University of Mataram, Indonesia;Department of Food Science and Technology, Faculty of Food Technology and Agroindustries, University of Mataram, Indonesia;

关键词: Food science;    Food technology;    Agriculture;    Frozen strawberry;    Moisture content;    Texture;   

DOI  :  

来源: DOAJ

【 摘 要 】

Strawberry fruit has a short shelf life. If stored at ambient temperature only lasts 1 day, so it needs to be dried into a frozen product so that its shelf life is longer. Frozen products are favored by consumers because they still have properties like fresh fruit. This study was aimed at examining the physical and sensory characteristics of new frozen products from strawberries. The research sample was freeze-dried at 3 variations of the heating plate temperature were 40, 50, and 60 °C and 3 variations of the drying time were 24, 36, and 48 h. The research parameters observed were weight loss, water content, texture, color, aroma, and taste. The results showed that the freeze-vacuum drying process has a significant influence on the parameters of weight loss, moisture content, texture, and color of frozen strawberries, but does not influence significantly to aroma and taste. The highest weight loss and evaporation were obtained at 60 °C and 48 h of drying time. Frozen strawberries most preferred by panelists are those that are freeze-dried at 50 °C and a drying time of 36 h because they have aroma and flavor that seem fresh strawberries.

【 授权许可】

Unknown