Abstract
Objective of this study was investigation of influence of trehalose addition (3, 5 and 10%) on instrumental textural properties of evaporated and freeze-dried strawberry pastes. As a control, strawberry paste without addition of trehalose was used. Addition of trehalose had influence on both, hardness and stickiness of the samples, but it is very important to define the amount of trehalose in order to achieve desirable properties. With addition of trehalose hardness of both, evaporated and freeze-dried samples decreased, from 29.89 N to 14.72 N for evaporated samples and from 184.83 N to 44.95 N in freeze-dried samples. Also, from those results it could be seen that freeze-dried samples were much harder than evaporated ones, regardless of trehalose addition. While hardness of samples decreased with addition of trehalose, stickiness increased. Stickiness values were from 0.016 N to 0.0102 N for evaporated samples, and from 0.066 N to 0.018 N for freeze-dried samples. Since evaporated samples had lower values for stickiness they were stickier than freeze-dried ones.
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