Back to Search Start Over

Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin

Authors :
Jiaqi Hu
Xiyun Sun
Hongwei Xiao
Feifei Yang
Chunju Liu
Haiou Wang
Honglin Zhang
Wei Zhang
Source :
Plants, Vol 11, Iss 21, p 2809 (2022)
Publication Year :
2022
Publisher :
MDPI AG, 2022.

Abstract

With its high moisture content and tender texture, fresh strawberry is very susceptible to mechanical damage and microbial infection. Drying is one of the most frequently employed methods to extend its shelf life, and freeze-dried restructured strawberry block (FRSB) is an emerging popular food. Here, in order to enhance the quality of FRSB, edible gums of guar gum, pectin, and gelatin were added and the combination was optimized using response surface methodology (RSM) with chewiness, hardness, and organoleptic evaluations of the dried sample as the response indicators. The results showed that the combination addition of 0.10% guar gum, 0.22% pectin, and 0.30% gelatin contributed to the highest comprehensive quality of the dried sample. Compared with the untreated sample, the optimal combination addition of the three edible gums resulted in a higher moisture content for the dried sample (increased by 0.8%), and increased the chewiness, hardness, and porosity by 82.04%, 27.09%, and 3.01%, respectively, while maintaining more original color and forming a denser porous microstructure. The findings in the current work will be useful for the application of edible gums in freeze-dried restructured fruits and vegetables.

Details

Language :
English
ISSN :
22237747
Volume :
11
Issue :
21
Database :
Directory of Open Access Journals
Journal :
Plants
Publication Type :
Academic Journal
Accession number :
edsdoj.5f370196ef04452b9e762d294e5b2cb0
Document Type :
article
Full Text :
https://doi.org/10.3390/plants11212809