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Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Authors :
Castagnini, Juan Manuel
Tappi, Silvia
Tylewicz, Urszula
Laghi, Luca
Rocculi, Pietro
Castagnini, Juan Manuel
Tappi, Silvia
Tylewicz, Urszula
Laghi, Luca
Rocculi, Pietro
Publication Year :
2022

Abstract

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.

Details

Database :
OAIster
Notes :
text/html, doi:10.3390/foods11050731, English
Publication Type :
Electronic Resource
Accession number :
edsoai.on1334637753
Document Type :
Electronic Resource
Full Text :
https://doi.org/10.3390.foods11050731