Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes

Dermesonlouoglou, EK; Giannakourou, MC; Taoukis, P

dc.contributor.author	Dermesonlouoglou, EK	en
dc.contributor.author	Giannakourou, MC	en
dc.contributor.author	Taoukis, P	en
dc.date.accessioned	2014-03-01T01:27:16Z
dc.date.available	2014-03-01T01:27:16Z
dc.date.issued	2007	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/18376
dc.subject	Colour	en
dc.subject	Frozen tomato	en
dc.subject	l-Ascorbic acid	en
dc.subject	Maltodextrin	en
dc.subject	Oligofructose	en
dc.subject	Osmotic dehydration	en
dc.subject	Texture	en
dc.subject	Trehalose	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Color	en
dc.subject.other	Dehydration	en
dc.subject.other	Freezing	en
dc.subject.other	Glucose	en
dc.subject.other	Textures	en
dc.subject.other	Frozen tomato	en
dc.subject.other	L-Ascorbic acid	en
dc.subject.other	Maltodextrin	en
dc.subject.other	Oligofructose	en
dc.subject.other	Osmotic dehydration	en
dc.subject.other	Trehalose	en
dc.subject.other	Plants (botany)	en
dc.subject.other	Lycopersicon esculentum	en
dc.title	Stability of dehydrofrozen tomatoes pretreated with alternative osmotic solutes	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2005.09.026	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2005.09.026	en
heal.language	English	en
heal.publicationDate	2007	en
heal.abstract	Quality of frozen tomato can significantly be improved by means of osmotic dehydration as a prefreezing treatment. The objective of this work was to study the effect of osmotic pretreatment with alternative osmotic solutes-glucose, a high DE maltodextrin (HDEM), oligofructose and trehalose-on the quality and functional properties of frozen tomato tissue. Colour, vitamin C content and texture characteristics of pretreated and conventionally frozen samples were comparatively measured at 3, 6, and 12 months, during storage at two temperatures, -12 and -20 degrees C. Sensory evaluation was also conducted. The results indicate that osmodehydrofrozen compared to conventionally frozen sliced tomatoes show improved quality and functional characteristics for prolonged storage period. For tomato samples pretreated with glucose, HDEM, oligofructose and oligofructose/trehalose and stored at -20 degrees C during 12 months, the retention of initial vitamin C content was 81%, 66%, 77% and 88%, while for frozen, untreated and blanched, products it was lower (44% and 58%), respectively. Sensory evaluation showed good organoleptic quality in osmodehydrofrozen tomato slices. (c) 2005 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2005.09.026	en
dc.identifier.isi	ISI:000240856700033	en
dc.identifier.volume	78	en
dc.identifier.issue	1	en
dc.identifier.spage	272	en
dc.identifier.epage	280	en