Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

文献类型： 外文期刊

第一作者： Feng, Shuhan

作者： Feng, Shuhan;Bi, Jinfeng;Yi, Jianyong;Li, Xuan;Ma, Youchuan;Li, Jiangkuo

作者机构：

关键词： Freeze drying; Cell wall polysaccharides; Pectin; Microstructure; Texture; Hygroscopicity

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 395 卷

页码：

收录情况： SCI

摘要： In order to select the critical factors on the texture and hygroscopic characteristics of freeze-dried fruit and vegetable cubes, the correlation analysis was performed on the major chemical compositions of 12 fresh materials, and the microstructure, texture, hygroscopicity of corresponding freeze-dried samples. The dry proportion of starch-rich materials, such as taro, was mainly composed of polysaccharides (0.76-0.89 g/g db), while the dry proportion of starch-poor materials such as apple was mainly composed of mono-/disaccharides (0.70-0.95/ g db). Data from the microscopy showed that cell wall polysaccharides constituted the scaffold of freeze-dried cubes and natural starch granules attached to the scaffold as fillers. Both of them inhibited structural collapse. Mono-/disaccharides were accountable for the hardness and crispiness of freeze-dried cubes, however, excessive mono-/disaccharides could reduce the size of the pores and cause severe shrinkage. Polysaccharides reduced the hygroscopicity of freeze-dried cubes, on the contrary, mono-/disaccharides promoted hygroscopicity, especially fructose.

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[1]Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes. Feng, Shuhan,Bi, Jinfeng,Yi, Jianyong,Li, Xuan,Ma, Youchuan,Li, Jiangkuo. 2022

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