Easy Find It Page
Easy Find It
Use Our Mobile Site
Use Our Mobile Site
Share This Website
The Sugar Trehalose
Free NEWS Letter
Affiliate Program
Untitled Document

Already an Affiliate? Click on the link below to access your account-

Affiliate Login

Endowment Book Store
The Trehalose Store
Endowment Store Front
Support The Endowment
Enter Amount:
We Accept
VisaMaster CardAmerican ExpressDiscoverssl lock
Download Store

Download Store

Download 7 Free Newsletters Plus Other Educational Materials

Main Menu
Home
- - - - - - -
Inside the Human Cell
The Sugar Trehalose
- - - - - - -
Sugar Science Forum
Glycomics Training
Interactive Glycomics Brochure
NEWS
7 FREE NEWSletters
HOT Links of Interest
- - - - - - -
Contact Us
Disclaimer
Sitemap
Educational e-textbook
Chapter One

Chapter One

FREE Sneek Peek
Chapter One


Evaluation Forms

Huntington’s General
Health Evaluation
FORM for Trehalose
Nutritional Pilot Survey

Parkinson's General
Health Evaluation
FORM for Trehalose
Nutritional Pilot Survey

Alzheimer / Dementia
General Health Evaluation
FORM for Trehalose
Nutritional Pilot Survey

Diabetic Health Evaluation
FORM for Trehalose
Nutritional Pilot Survey

General Public Health
Evaluation FORM for
Trehalose Nutritional
Pilot Survey (For General
Public without Huntington’s,
Alzheimer’s, or Parkinson’s.)

Who's Online
We have 86 guests online
Influence of trehalose in foods

Influence of trehalose addition and storage conditions on the quality of strawberry cream filling

Abstract

Strawberry cream fillings are usually produced commercially by evaporation. This process can cause degradation of colour and loss of some aroma compounds in the final product. In the present study, freeze-drying was used as an alternative to evaporation and the quality of the products obtained by the two processes were compared. In addition, the influence of trehalose, used at concentrations of 3%, 5% and 10% as a partial replacement of sucrose, on the quality of strawberry cream filling stored at room temperature over a period of 6 months was investigated. The control sample was taken to be a strawberry cream filling prepared by evaporation and without the addition of trehalose. Both, colour and aroma of samples were significantly influenced by trehalose addition. The anthocyanin content of the cream fillings increased proportionally with trehalose addition, but this was not the case with fruity esters. Freeze-dried samples exhibited better colour and higher anthocyanin content, as well as higher content of fruity esters in comparison with the samples produced by evaporation. In addition, strawberry cream fillings were packed in air and nitrogen atmosphere, and stored for 5 months at room temperature. Trehalose addition and packaging atmosphere also influenced colour, aroma and texture.

Source: Science Direct

Last Updated ( Feb 04, 2008 at 11:01 AM )