渣
食品科学
感官的
冷冻干燥
化学
干果
水活度
牙髓(牙)
干物质
含水量
植物
色谱法
生物
医学
工程类
病理
岩土工程
作者
Agnieszka Ciurzyńska,Paulina Popkowicz,Sabina Galus,Monika Janowicz
出处
期刊:Molecules
[Multidisciplinary Digital Publishing Institute]
日期:2022-05-11
卷期号:27 (10): 3095-3095
被引量:14
标识
DOI:10.3390/molecules27103095
摘要
The aim of the work has been to develop freeze-dried fruit snacks in the form of bars with the use of by-products derived from fruit processing. In effect 14 product designs of fruit gels based on: apple pulp, apple juice, water, sodium alginate and only apple or only chokeberry pomace were prepared. The snacks were freeze-dried. The dry matter content, water activity, structure, colour, mechanical properties, as well as organoleptic evaluation were determined. Freeze-dried bares were obtained according to sustainability production which in this case was relied on application of fruit pomace. The freeze-drying process ensures the microbiological safety of the product without the need to use chemical preservatives. Freeze-dried samples obtained low water activity in the range of 0.099-0.159. The increase in pomace concentration (3-9%) boosted the dry matter content to above 98%, and decreased the brightness of the freeze-dried bars about 6 to 10 units. Mechanical properties varied depending on the product design. With the increase in the amount of pomace, the shear force increased at 23% to 41%. Based on the results, the best variant, that has the most delicate structure and the best organoleptic properties, has proven to contain 1% sodium alginate and 2% pomace.
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