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Food Science and Technology International
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The structure-texture relationship of blanched and glucose-impregnated strawberries / Relación entre la textura y la estructura de fresas escaldadas e impregnadas de glucosa

S.L. Vidales

Fellow of Universidad Nacional de Luján

M.A. Castro

Departamento de Biologia

S.M. Alzamora

Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Capital Federal, Argentina

The effect of water or steam blanching, glucose impregnation to attain an equilibrium water activity (aw) value of 0.93 or 0.95, and the addition of calcium on textural characteristics of strawberries was analysed. Strawberries were softened by blanching, varying the maximum extrusion force from 53 to 82% of the value of the fresh fruit for water or vapour treatment, respectively. Major changes in texture occurred during blanching, while the influence of the impregnation step depended on the previous treatment. Addition of 0.1% (w/w) calcium lactate during the impreg nation stage improved the textural characteristics of vapour-blanched glucose-treated fruits but was ineffective in preventing softening of water-blanched glucose-treated strawberries. Ultrastructural changes, studied by electron microscopy, correlated well with changes in texture.

Key Words: strawberries • texture • microstructure • blanching • glucose impregnation • preservation

Food Science and Technology International, Vol. 4, No. 3, 169-178 (1998)
DOI: 10.1177/108201329800400303
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