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Stability of Dehydrofrozen Green Peas Pretreated with Nonconventional Osmotic Agents
- Source :
- Journal of Food Science. 68:2002-2010
- Publication Year :
- 2003
- Publisher :
- Wiley, 2003.
-
Abstract
- Green peas were submitted to osmotic pretreatments in carbohydrate-salt syrups to evaluate the effect of alternative agents on quality and assess the stabilization accomplished during subsequent storage in a wide temperature range-down to −24°C, including the −3 to −12°C detrimental zone. Green color and L-ascorbic acid loss were kinetically studied, and their temperature dependence was modeled by Arrhenius and Will-iams-Landel-Ferry equations. Dehydrofrozen samples exhibited significantly improved stability, with the rate of L-ascorbic acid loss, being reduced by as much as 3-fold for peas osmotically pretreated with oligofructose, trehalose, and maltitol systems. The cryostabilization results are discussed in relation to glass transition behavior of the modified osmodehydrofrozen food matrix.
Details
- ISSN :
- 17503841 and 00221147
- Volume :
- 68
- Database :
- OpenAIRE
- Journal :
- Journal of Food Science
- Accession number :
- edsair.doi...........16911610886c15b79fde330f396cee98