Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars.

Featured Application: The developed edible coatings and films can be used as an alternative to plastic packaging and additionally increase the attractiveness of the product. The use of an appropriate coating composition obtains high-quality freeze-dried vegetable bars. The aim of this study was to analyze the selected physical properties of vegetable bars coated with a coating based on pork gelatin (8% or 12%) with (25% or 50%) or without vegetable broth. The scope of work included developing the composition of edible coatings; preparing bars and coating freeze-dried vegetable bars; analyzing the water activity, dry matter content, the structure of vegetable bars based on microscopic analysis, and porosity; and then conducting a comparative analysis of the obtained results. The analyses show that the composition of the coating and the coating method influence the structure and selected physical properties of freeze-dried bars. Coating freeze-dried vegetable bars increases their water activity to the range of 0.215–0.389, and reduces their dry matter content to 93–96%. The porosity of the samples decreased (85–91%), but the use of coatings in the form of an edible film was more beneficial than immersing the dried material in a film-forming solution. The addition of vegetable broth to edible films improves the physical properties of the dried fruit and may additionally increase the taste of vegetable bars. [ABSTRACT FROM AUTHOR]