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
作者： Feng, Shuhan 1 ; Bi, Jinfeng 1 ; Yi, Jianyong 1 ; Li, Xuan 1 ; Li, Jiangkuo 2 ; Ma, Youchuan 1 ;
作者机构： 1.Chinese Acad Agr Sci CAAS, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
2.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Technol, Tianjin 300384, Peoples R China
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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