Biological Systems Engineering


Date of this Version



Published in Innovative Food Science & Emerging Technologies 11:1 (January 2010), pp. 225–230; doi: 10.1016/j.ifset.2009.07.001 Copyright © 2009 Elsevier Ltd. Used by permission.


The present study introduces and analyzes a new process denominated dual-stage sugar substitution (D3S). This process aims to induce sugar substitution in strawberries. In a first stage, high-calorie sugars (sucrose, fructose and glucose) are partially removed from the fruit samples and in a second stage, low-calorie sugar (stevioside and rebaudioside) is incorporated to the fruit to maintain its sweetness. The process was evaluated by studying the use of ultrasound application in one or both stages of the D3S process. Best performance of the process was obtained by subjecting the fruit samples to ultrasound in the sugar removal stage followed by immersion of the samples in Stevia-based solution without application of ultrasound in the sweetener incorporation stage. These operating conditions result in the highest sugar removal during the first stage, highest water loss during the process and highest sweetener incorporation during the second stage of the D3S process. The work described in this research is relevant to the production of dried fruits. A process to produce low-calorie dried fruit is presented. The process removes high-calorie sugars from the fruit and replaces it with a natural low-calorie sugar restoring the sweetness of the fruit.