The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials

Gels

Ewa Ostrowska-Ligęza¹  Ewa Jakubczyk²  Anna Kamińska-Dwórznicka² 

[1] Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland;Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland;

关键词: agar gel;    texture;    mechanical properties;    acoustic properties;    porosity;    glass transition temperature;   

DOI  :  10.3390/gels8020110

来源: DOAJ

【 摘 要 】

This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.

【 授权许可】

Unknown