IMPROVEMENT OF STRAWBERRY INGREDIENTS USING VACUUM INFUSION: INFLUENCE ON THE QUALITY CHARACTERISTICS OF STRAWBERRY YOGHURT

In the framework of a demonstration project (FAIR CT 98-3814) a study was made on how vacuum infusion (VI) treatment before fruit pasteurisation could improve texture of strawberry pieces and maintain it even after their addition to yoghurt.
The yoghurt obtained using VI fruits was compared with a commercial strawberry yoghurt and, as control, with a yoghurt prepared with strawberry pieces not VI treated.
The influence of VI procedure on texture, colour and sensory characteristics of both fruits and yoghurt during the shelf life at +4°C (15, 30 days) was studied.
Chemical and physical analyses, carried out on the fruit preparations before yoghurt addition, indicated that VI treatment improved the texture of strawberry pieces.
Sugar content analysis ascertained a dynamic exchange between fruit pieces and yoghurt.
Panelists preferred the yoghurt containing VI fruit pieces because it was thicker than the yoghurt prepared with the untreated ingredients.
Additionally, texture of VI strawberries in yoghurt was judged more acceptable than that of the untreated fruits.

IV International Strawberry Symposium

T.M.P. Cattaneo, A. Avitabile Leva, D. Torreggiani

process, sensory analysis, texture, colour, dairy application

https://doi.org/10.17660/ActaHortic.2002.567.174