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Inicio  /  Applied Sciences  /  Vol: 13 Par: 4 (2023)  /  Artículo
ARTÍCULO
TITULO

Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates

Hanna Kowalska    
Magdalena Trusinska    
Katarzyna Rybak    
Artur Wiktor    
Dorota Witrowa-Rajchert and Malgorzata Nowacka    

Resumen

Fruit juice concentrates can be used as an alternative osmotic agent to enrich fruits with naturally occurring sugars as well as bioactive compounds. This has a positive effect on the nutritional value of osmodehydrated fruits compared with samples dehydrated in a sucrose solution. The use of a strawberry or cherry fruit concentrate has a positive effect on the color of osmotically dehydrated strawberries, while chokeberry juice concentrate has a specific strong sensory profile, which is passed to osmodehydrated strawberries.

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