食品科学
芳香
化学
真空干燥
保质期
含水量
收缩率
水活度
堆积密度
防腐剂
冷冻干燥
材料科学
色谱法
复合材料
环境科学
工程类
土壤科学
土壤水分
岩土工程
作者
Magdalena Kręcisz,Bogdan Stępień,Jacek Łyczko,Piotr Kamiński
出处
期刊:Foods
[MDPI AG]
日期:2023-11-28
卷期号:12 (23): 4294-4294
标识
DOI:10.3390/foods12234294
摘要
The drying process is used in the food industry to extend the shelf life of fruits and vegetables without the use of preservatives. As quality, visual, and aroma characteristics are important determinants of consumer interest, they play a key role in the development of new foods. In the present study, vacuum impregnation (VI) was used prior to vacuum drying (VD) and freeze drying (FD) of courgette and broccoli. Organic beet juice was used to produce the novel snacks. The study showed that the use of vacuum impregnation significantly affected the VOCs profile (volatile organic compounds profile), in which the following compounds were found: viz: 2-(E)-hexen-1-ol, 2-(Z)-hexen-1-ol and aceto-phenone. VI caused a decrease in volumetric gel index (VGI), drying shrinkage (S), water activity (AW), decreased color saturation (∆C), and increased dry matter content (DM). All these properties testify to the positive effect of the pretreatment used. The drying methods used had a significant effect on the properties of the dried vegetables. The dries obtained by the FD method showed higher density and water activity, as well as better preserved color (lower ∆E) and higher VOCs, so it is considered that freeze drying is a suitable method for obtaining novel courgette and broccoli snacks.
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