Concha-Meyer Anibal A, D'Ignoti Valeria, Saez Barbara, Diaz Ricardo I, Torres Carolina A
Centro de Estudios en Alimentos Procesados (CEAP), Avenida San Miguel #3425, Talca, 3480137, Chile.
Centro de Pomáceas, Univ. de Talca, Av. Lircay s/n, Talca 3480137, Chile.
J Food Sci. 2016 Mar;81(3):C569-77. doi: 10.1111/1750-3841.13214. Epub 2016 Jan 22.
Strawberry and kiwi leathers were used to develop a new healthy and preservative-free fruit snack for new markets. Fruit puree was dehydrated at 60 °C for 20 h and subjected to accelerated storage. Soluble solids, titratable acidity, pH, water activity (aw ), total phenolic (TP), antioxidant activity (AOA) and capacity (ORAC), and color change (browning index) were measured in leathers, cooked, and fresh purees. An untrained panel was used to evaluate consumer acceptability. Soluble solids of fresh purees were 11.24 to 13.04 °Brix, whereas pH was 3.46 to 3.39. Leathers presented an aw of 0.59 to 0.67, and a moisture content of 21 kg water/100 kg. BI decreased in both leathers over accelerated storage period. TP and AOA were higher (P ≤ 0.05) in strawberry formulations. ORAC decreased 57% in strawberry and 65% in kiwi leathers when compared to fruit puree. TP and AOA increased in strawberries during storage. Strawberry and Kiwi leathers may be a feasible new, natural, high antioxidant, and healthy snack for the Chilean and other world markets, such as Europe, particularly the strawberry leather, which was preferred by untrained panelists.
草莓和奇异果果脯被用于为新市场开发一种新型的健康且无防腐剂的水果零食。将果泥在60°C下脱水20小时，并进行加速储存。对果脯、煮熟的果泥和新鲜果泥中的可溶性固形物、可滴定酸度、pH值、水分活度（aw）、总酚（TP）、抗氧化活性（AOA）和能力（ORAC）以及颜色变化（褐变指数）进行了测定。使用未经训练的评审小组来评估消费者的接受度。新鲜果泥的可溶性固形物为11.24至13.04°Brix，而pH值为3.46至3.39。果脯的水分活度为0.59至0.67，水分含量为21千克水/100千克。在加速储存期间，两种果脯的褐变指数均下降。草莓配方中的总酚和抗氧化活性更高（P≤0.05）。与果泥相比，草莓果脯的ORAC下降了57%，奇异果果脯下降了65%。储存期间草莓中的总酚和抗氧化活性增加。草莓和奇异果果脯对于智利和其他世界市场，如欧洲市场，可能是一种可行的新型天然、高抗氧化且健康的零食，尤其是草莓果脯，它更受未经训练的评审小组成员的青睐。
