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Article: Strawberries - source of natural flavor & nutrition. (contains related article) (Ingredients and Product Development)
- Article from:
- Food Processing
- Article date:
- July 1, 1992
- Author:
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Copyright informationCOPYRIGHT 1992 Putman Media, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Strawberries are perceived by consumers--and actually are--a nutritious healthy ingredient. They provide a natural fruit flavor and have a low-calorie content. Typical frozen strawberries contain about 6.5% sugar (3% fructose, 3% glucose, and 0.5% sucrose). The typical aroma of strawberries resides in the oil fraction. Color pigment (cyanidin 3-glucoside) in processed strawberries remains very stable after freezing, but may be affected by pH, ascorbic acid, and other chemical and enzyme activity.
Important to usage in baked goods is the water activity ([A.sub.w]) of processed, straight pack strawberries. A typical[ A.sub.w] of 0.85-0.95 aids in the shelf stability of ...
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