Article Publish Status: FREE
Abstract Title:

Dried strawberries as a high nutritional value fruit snack.

Abstract Source:

Food Sci Biotechnol. 2018 ;27(3):799-807. Epub 2018 Jan 24. PMID: 29937683

Abstract Author(s):

Jolanta Kowalska, Hanna Kowalska, Agata Marzec, Tomasz Brzeziński, Kinga Samborska, Andrzej Lenart

Article Affiliation:

Jolanta Kowalska


The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum drying applying to obtain dried pro-health-promoting strawberries. The research material wasstrawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freeze-drying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convection-microwave-vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.

Study Type : In Vitro Study

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Sayer Ji
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