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

Abstract

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.

A new innovative breakthrough in the production of salt from bittern using a spray dryer

“…The water content of the product is calculated by Eq. (1) below [ 32 ]: where, MC = moisture content, a = weight of empty cup, b = weight of cup + initial sample, c = weight of cup + sample after drying.…”

Effects of osmotic dehydration pre-treatment on process and quality of freeze-dried strawberries (Fragaria x ananassa var. Mencir)

“…The main quality parameter of dried fruit products for marketing value and consumer choice is color [4][9] [21]. The visual difference between fresh and freeze-dried strawberries from the result shown in Figure 2, the color of fresh strawberries is greenish-red and freeze-dried strawberries are maroon.…”

“…The red pigment in strawberry fruit comes from the concentration of anthocyanins, with the major anthocyanin being pelargonidin 3-glucoside, with cyanidin 3-glucoside and pelargonidin 3-rutinoside present as minor components [18]. One of the color parameters that needs attention is the color of change that occurs in strawberries, because this is influenced by physiology and chemistry changes (synthesis of carotenoid and flavonoid pigments) in strawberries during the freeze-drying process [21]. The analysis revealed that the samples of pre-treatment had a higher color change value than the without pre-treatment samples.…”

Calcium chloride and chitosan coatings combined with modified atmosphere packaging extend the shelf life and maintain the quality of frozen mango slices

“…For long‐term preservation, frozen storage is a useful method that acts by slowing enzymatic damage and microbial growth (Liang et al ., 2015). Furthermore, frozen fruit products are popular with consumers today because these products still have sensory (colour, aroma, taste) and nutritional properties similar to those of fresh fruit (Ansar et al ., 2020; Orqueda et al ., 2021). However, the quality of frozen fruit continues to change during storage, and temperature fluctuations can affect quality (Zhang et al ., 2017).…”