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Dual-Stage Sugar Substitution In Strawberries With A Stevia-Based Sweetener, Juan Garcia-Noguera, Curtis L. Weller, Francisca I. P. Oliveira, Sueli Rodrigues, Fabiano A. N. Fernandes
Dual-Stage Sugar Substitution In Strawberries With A Stevia-Based Sweetener, Juan Garcia-Noguera, Curtis L. Weller, Francisca I. P. Oliveira, Sueli Rodrigues, Fabiano A. N. Fernandes
Biological Systems Engineering: Papers and Publications
The present study introduces and analyzes a new process denominated dual-stage sugar substitution (D3S). This process aims to induce sugar substitution in strawberries. In a first stage, high-calorie sugars (sucrose, fructose and glucose) are partially removed from the fruit samples and in a second stage, low-calorie sugar (stevioside and rebaudioside) is incorporated to the fruit to maintain its sweetness. The process was evaluated by studying the use of ultrasound application in one or both stages of the D3S process. Best performance of the process was obtained by subjecting the fruit samples to ultrasound in the sugar removal stage followed by …
Ultrasound-Assisted Osmotic Dehydration Of Strawberries: Effect Of Pretreatment Time And Ultrasonic Frequency, Juan Garcia-Noguera, Francisca I. P. Oliveira, Maria Izabel Gallão, Curtis L. Weller, Sueli Rodrigues, Fabiano A. N. Fernandes
Ultrasound-Assisted Osmotic Dehydration Of Strawberries: Effect Of Pretreatment Time And Ultrasonic Frequency, Juan Garcia-Noguera, Francisca I. P. Oliveira, Maria Izabel Gallão, Curtis L. Weller, Sueli Rodrigues, Fabiano A. N. Fernandes
Biological Systems Engineering: Papers and Publications
Pretreatment of fruits prior to drying has shown success in reducing drying time and costs. In this work, ultrasound-assisted osmotic dehydration has been implemented as a method to increase water diffusivity and reduce drying time in strawberries. Strawberry halves were immersed in distilled water and in two different concentrations of sucrose solutions while pretreatment time and ultrasonic frequency levels were varied to determine their effect on drying time, water loss, and soluble solids gain. A microscopic analysis was carried out to evaluate the formation of microchannels and other changes to the fruit tissue structure. Greater sucrose concentration used in ultrasound- …