PROCESSED FOODS WITH LOWER SALT AND SUGAR CONTENT:THE EFFECT OF STRUCTURE ON THE ORGANOLEPTIC CHARACTERISTICS OF FOOD PRODUCTS
The effect of different porous structures on the organoleptic characteristics of food products was investigated.Potatoes and bananas were osmotically pre-treated and then dehydrated with various drying methods (air,freeze and vacuum drying) in order to obtain different porous structures.The porosity of the products was found to be higher at samples freeze dried at lower pressures,followed by freeze dried samples at higher pressures,vacuum and air dried samples.These variations were supported by SEM images.Food structure also influenced the taste of the products,since bananas and potatoes with higher porosity presented a more sweet and salty taste,respectively,providing the opportunity of producing products with less salt and sugar content.
Freeze drying Osmotic dehydration Porosity SEM Sensory evaluation
V.Oikonomopoulou M.Krokida V.Karathanos
Department of Chemical Engineering,National Technical University of Athens 9 Iroon Polytechneiou,Zog Department of Nutrition,Harokopio University of Athens 70 El.Venizelou,Kallithea,Athens,17671,Greece
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-8
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）