文献类型： 外文期刊
作者： Yang, Feifei 1 ; Sun, Xiyun 1 ; Cai, Honghong 2 ; Xiao, Hongwei 4 ; Wu, Xianghua 2 ; Liu, Chunju 5 ; Wang, Haiou 2 ; Hu, Jiaqi 1 ;
作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Shenyang 100866, Peoples R China
2.Nanjing Xiaozhuang Univ, Sch Food Sci, Nanjing 211171, Peoples R China
3.Beijing Forestry Univ, Coll Biol Sci & Technol, Beijing 100083, Peoples R China
4.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China
5.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China
关键词： Edible gum; Freeze-dried restructured strawberry block; Vacuum freeze-drying; Quality; Hygroscopicity; Texture
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 18 卷
页码：
收录情况： SCI
摘要： Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated. For FRSBs, compared with those in untreated samples, the 0.6 % guar gum addition increased texture profile analysis (TPA) hardness, chewiness, and puncture hardness by 29.59%, 174.86%, and 25.34%, respectively; after the 0.6% gelatin addition, the sensory evaluation sourness was reduced by 8.58%, whereas yield, TPA chewiness, and puncture hardness were increased by 3.40%, 28.62%, and 92.12%, respectively; with the 0.9% gelatin addition, the sensory evaluation sourness was reduced by 8.58%; with the 0.9% pectin addition, the yield, TPA hardness, chewiness, and puncture hardness were increased by 4.55%, 5.94%, 77.49%, and 103.62%, respectively. In summary, 0.6-0.9% pectin, gelatin, and guar gum addition are recommended to improve the main qualities of FRSBs.
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