Sorption properties and phase transitions temperature of freeze-dried strawberry model based on hydrocolloids with a tailored structure

The aim of this work was to investigate the effect of aerated structure on sorption properties and phase transitions temperature of freeze-dried hydrocolloid gels. Sugars and citric acid were added to gels with low-methoxyl pectin (LMP), the mixtures of xanthan gum and locust bean gum, xanthan gum and guar gum, to create freeze-dried strawberry model. Hydrocolloid type changed freeze-dried strawberry model properties, but aeration time was generally insignificant. LMP gels porous structure increased sorption properties and decreased the glass transition temperature. Freeze-dried strawberry models based on hydrocolloids mixture were characterized by more compact structure, which decreased the sorption ability and increased the glass transition temperature.