Edible gum addition improves the quality of freeze-dried restructured strawberry blocks.
Food Chem X
; 18: 100702, 2023 Jun 30.
Article
em En
| MEDLINE
| ID: mdl-37206321
ABSTRACT
Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated. For FRSBs, compared with those in untreated samples, the 0.6 % guar gum addition increased texture profile analysis (TPA) hardness, chewiness, and puncture hardness by 29.59%, 174.86%, and 25.34%, respectively; after the 0.6% gelatin addition, the sensory evaluation sourness was reduced by 8.58%, whereas yield, TPA chewiness, and puncture hardness were increased by 3.40%, 28.62%, and 92.12%, respectively; with the 0.9% gelatin addition, the sensory evaluation sourness was reduced by 8.58%; with the 0.9% pectin addition, the yield, TPA hardness, chewiness, and puncture hardness were increased by 4.55%, 5.94%, 77.49%, and 103.62%, respectively. In summary, 0.6-0.9% pectin, gelatin, and guar gum addition are recommended to improve the main qualities of FRSBs.
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Idioma:
En
Revista:
Food Chem X
Ano de publicação:
2023
Tipo de documento:
Article