Effect of Quantity of Low-Methoxyl Pectin on Physical Properties of Freeze-Dried Strawberry Jellies
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Publish date: 2015-12-31
Pol. J. Food Nutr. Sci. 2015;65(4):233–241
The development of fruit-based products with a high proportion of fruit and good nutritional, sensory and functional properties may help to diversify market supply. These products must be attractive, especially to young people, easy to consume and have a reasonably long shelf life. Three recipes of freeze-dried strawberry jelly with low-methoxyl pectin (LMP) (2.0, 2.5, 3.5% LMP) with the use of strawberry pulp were obtained and physical properties were investigated to choose the sample with the best quality factors. The quantity of added low-methoxyl pectin influences physical properties of freeze-dried strawberry jellies. Recipe with 2.5% addition of low-methoxyl pectin was chosen on the basis of obtained results. Despite the relatively high friability and low hardness, and higher shrinkage, it has a fast rate of rehydration. It is also characterized by high porosity and the parameters of the colour most similar to the raw material and low water content and activity.