Back to Search Start Over

Modification of Cell Wall Polysaccharides during Drying Process Affects Texture Properties of Apple Chips

Authors :
Min Xiao
Jianyong Yi
Jinfeng Bi
Yuanyuan Zhao
Jian Peng
Chunhui Hou
Jian Lyu
Mo Zhou
Source :
Journal of Food Quality, Vol 2018 (2018)
Publication Year :
2018
Publisher :
Hindawi-Wiley, 2018.

Abstract

The influences of hot air drying (AD), medium- and short-wave infrared drying (IR), instant controlled pressure drop drying (DIC), and vacuum freeze drying (FD) on cell wall polysaccharide modification were studied, and the relationship between the modifications and texture properties was analyzed. The results showed that the DIC treated apple chips exhibited the highest crispness (92) and excellent honeycomb-like structure among all the dried samples, whereas the FD dried apple chips had low crispness (10), the minimum hardness (17.4 N), and the highest volume ratio (0.76) and rehydration ratio (7.55). Remarkable decreases in the contents of total galacturonic acid and the amounts of water extractable pectin (WEP) were found in all the dried apple chips as compared with the fresh materials. The highest retention of WEP fraction (102.7 mg/g AIR) was observed in the FD dried apple chips, which may lead to a low structural rigidity and may be partially responsible for the lower hardness of the FD apple chips. In addition, the crispness of the apple chips obtained by DIC treatment, as well as AD and IR at 90°C, was higher than that of the samples obtained from the other drying processes, which might be due to the severe degradation of pectic polysaccharides, considering the results of the amounts of pectic fractions, the molar mass distribution, and concentrations of the WEP fractions. Overall, the data suggested that the modifications of pectic polysaccharides of apple chips, including the amount of the pectic fractions and their structural characteristics and the extent of degradation, significantly affect the texture of apple chips.

Details

Language :
English
ISSN :
01469428 and 17454557
Volume :
2018
Database :
Directory of Open Access Journals
Journal :
Journal of Food Quality
Publication Type :
Academic Journal
Accession number :
edsdoj.3378d13630ea4988be30c046aea8a4d2
Document Type :
article
Full Text :
https://doi.org/10.1155/2018/4510242