Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam‐mat drying

• Published in: International journal of food science & technology Vol. 54; no. 1; pp. 54 - 61
• Main Authors: Guazi, Julaisa Scarpin, Lago‐Vanzela, Ellen Silva, Conti‐Silva, Ana Carolina
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.01.2019
• Subjects: Berries; Cold water; Color; Colour; Dehydration; Drying; Feasibility studies; Flavor; hedonic scale; JAR scale; Milk; Odor; Strawberries; Sweetness; Viscosity
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.13900

Summary Dehydrated products from strawberry and banana pulps were obtained through foam‐mat drying and subsequently used for production and evaluation of smoothies. For that, six smoothies were prepared, with different proportions of dehydrated strawberry and banana products (40–60%, 50–50% and 60–40%, respectively), each reconstituted in whole milk or cold water (w/v). Smoothies with 50–50% and 60–40% of dehydrated strawberry and banana products, respectively, reconstituted in whole milk, stood out for their degree of liking of appearance and colour because of the lighter colour and instrumentally measured viscosity. The smoothie with 40% strawberry and 60% banana reconstituted in milk stood out by the degree of liking of its odour, viscosity and flavour, its overall acceptance, ideal intensity of sweetness and fruit flavour, as well by its colour hue. Our study shows the feasibility of using dehydrated products of strawberry and banana pulps through foam‐mat drying in smoothies, highlighting smoothies reconstituted in milk. Dehydrated products from strawberry and banana pulps obtained through foam‐mat drying were used to smoothies production. Smoothies prepared with milk stood out by the degree of liking, showing the feasibility of using dehydrated products in smoothies.