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Improvement of physicochemical and nutritional qualities of frozen Marionberry by vacuum impregnation pretreatment with cryoprotectants and minerals

Improvement of physicochemical and nutritional qualities of frozen Marionberry by vacuum... SummaryVacuum impregnation (VI) with cryoprotectants and minerals was used as a pretreatment to freezing for improving qualityof and introducing nutraceuticals into frozen Marionberry. High fructose corn syrup (HFCS) and high methoxyl pectin (HMP) were used as cryoprotectants, and calcium gluconal (CG) and/or zinc lactate (ZL) were integrated into the solution as nutraceutical ingredients. The VI process consisted of a 15 min vacuum at 50.mmHg, following an atmospheric pressure restoration for 30 min. The VI pretreatment increased the maximum compression force of frozen-thawed Marionberries 45% to 137%, andreduced the drip loss 28% to 48% depending on the specific VI condition. Calcium provided additional benefits to the texture quality, and zinc improved colour stability of frozen-thawed berries. In addition, the VI pretreatment increased the Dietary Reference Intake (DRI) of calcium and zinc to about 11% and 23% in 200.g of frozen-thawed berries, respectively. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Horticultural Science & Biotechnology Taylor & Francis

Improvement of physicochemical and nutritional qualities of frozen Marionberry by vacuum impregnation pretreatment with cryoprotectants and minerals

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Publisher
Taylor & Francis
Copyright
© 2003 Taylor & Francis
ISSN
2380-4084
eISSN
1462-0316
DOI
10.1080/14620316.2003.11511613
Publisher site
See Article on Publisher Site

Abstract

SummaryVacuum impregnation (VI) with cryoprotectants and minerals was used as a pretreatment to freezing for improving qualityof and introducing nutraceuticals into frozen Marionberry. High fructose corn syrup (HFCS) and high methoxyl pectin (HMP) were used as cryoprotectants, and calcium gluconal (CG) and/or zinc lactate (ZL) were integrated into the solution as nutraceutical ingredients. The VI process consisted of a 15 min vacuum at 50.mmHg, following an atmospheric pressure restoration for 30 min. The VI pretreatment increased the maximum compression force of frozen-thawed Marionberries 45% to 137%, andreduced the drip loss 28% to 48% depending on the specific VI condition. Calcium provided additional benefits to the texture quality, and zinc improved colour stability of frozen-thawed berries. In addition, the VI pretreatment increased the Dietary Reference Intake (DRI) of calcium and zinc to about 11% and 23% in 200.g of frozen-thawed berries, respectively.

Journal

Journal of Horticultural Science & BiotechnologyTaylor & Francis

Published: Jan 1, 2003

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