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Instrumental texture and sensory characteristics of freeze-dried starfruit snacks with added trehalose and sucrose = Textura instrumental y características sensoriales de snacks de carambola liofilizada con adición de trehalosa y sacarosa = Textura instrumental e características sensoriais de snacks de carambola liofilizada com adição de trealose e sacarose

This study assessed the impact of sucrose and trehalose as osmotic agents on the quality of freeze-dried starfruit snacks, with particular emphasis on sensory and textural attributes. Starfruit slices were subjected to three pre-treatments before freeze-drying: a control (no dehydration agent), osmo...

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Main Authors: Guberman, Mariela, Soteras, Trinidad, Méndez, Iván, Galmarini, Mara Virginia
Format: info:ar-repo/semantics/artículo
Language:Inglés
Published: Laboratorio Tecnológico del Uruguay (LATU) 2025
Subjects:
Carambolas
Acceptability
Organoleptic Analysis
Snack Foods
Freeze-dried Products
Trehalose
Sucrose
Carambola
Aceptabilidad
Análisis Organoléptico
Aperitivo
Producto Liofilizado
Trehalosa
Sucrosa
Pre-Treatment Sugars
Instrumental Hardness
Azúcares de Pretratamiento
Dureza Instrumental
Online Access:http://hdl.handle.net/20.500.12123/23364
https://ojs.latu.org.uy/index.php/INNOTEC/article/view/681
https://doi.org/10.26461/29.05

Similar Items: Instrumental texture and sensory characteristics of freeze-dried starfruit snacks with added trehalose and sucrose = Textura instrumental y características sensoriales de snacks de carambola liofilizada con adición de trehalosa y sacarosa = Textura instrumental e características sensoriais de snacks de carambola liofilizada com adição de trealose e sacarose

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