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Effect of guar gum, gelatin, and pectin on moisture changes in freeze-dried restructured strawberry blocks

文献类型： 外文期刊

作者： Hu, Jiaqi 1 ; Sun, Xiyun 2 ; Xiao, Hongwei 3 ; Liu, Chunju 4 ; Yang, Feifei 1 ; Liu, Wuyi 1 ; Wu, Yulong 1 ; Wang, Yaoyao 1 ; Zhao, Ru 1 ; Wang, Haiou 1 ;

作者机构： 1.Nanjing Xiaozhuang Univ, Sch Food Sci, Nanjing 211171, Peoples R China

2.Shenyang Agr Univ, Coll Food Sci, Shenyang 100866, Peoples R China

3.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

4.Inst Agroprod Proc, Jiangsu Acad Agr Sci, Nanjing 210014, Peoples R China

5.3601 Hongjing Rd, Nanjing 211171, Peoples R China

关键词： Edible gum; Restructured strawberry; Freeze-drying; Moisture change; Microstructure; Hygroscopicity

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 449 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the effects of edible gum addition on moisture changes in freeze-dried restructured strawberry blocks (FRSB), which involved five groups: the control, 1.2% guar gum, 1.2% gelatin, 1.2% pectin, and the composite group with 0.5% guar gum, 0.5% gelatin, and 0.45% pectin. The results indicated that the drying rates of the five groups of FRSB presented similar early acceleration and later deceleration trends. Moisture content in FRSB was linearly predicted by peak area of low field nuclear magnetic resonance with R 2 higher than 0.90 for all the five groups. The FRSB samples in the gelatin and composition groups formed a denser porous structure and had a lower hygroscopicity after four days of storage. This study provides a theoretical basis for controlling the processing of FRSB.

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