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Dried strawberries as a high nutritional value fruit snack
Jolanta Kowalska,Hanna Kowalska,Agata Marzec,Tomasz Brzezin´ ski,Kinga Samborska,Andrzej Lenart 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.3
The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwavevacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freezedrying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convectionmicrowave- vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.