Iimproving aroma in dried fruit products

Friday 9 March 2007

Trehalose, a sugar found naturally in mushrooms, honey, lobster and shrimp, improves the aroma and quality of dried fruit ingredients, suggests a new study.

The new research, published in the journal LWT - Food Science & Technology, reports that adding trehalose to dehydrated pear cubes could improve aroma retention by 15 per cent.

"The best retention of aroma compounds in dehydrated pear puree was obtained by trehalose addition, regardless of the dehydration process applied (freeze drying or foam-mat drying), although much higher retention of flavour volatiles was obtained in freeze-dried purees," wrote lead author Draenka Komes from the Faculty of Food Technology and Biotechnology at the University of Zagreb.

"The aforementioned products are free of preservatives, maintain their natural flavour and colour and have an agreeable texture and good rehydratability properties. Therefore, they could be widely used as ingredients in bakery products, ice cream or yoghurt," she said.

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