Search for Author, Title, Keyword
Effect of Quantity of Low-Methoxyl Pectin on Physical Properties of Freeze-Dried Strawberry Jellies
 
More details
Hide details
Publication date: 2015-12-31
 
Pol. J. Food Nutr. Sci. 2015;65(4):233–241
 
KEYWORDS
ABSTRACT
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.
 
CITATIONS (8):
1.
Modeling some thermal and physical characteristics of terebinth fruit under semi industrial continuous drying
R. Chayjan, M. Kaveh, S. Khayati
Journal of Food Measurement and Characterization
 
2.
Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids
Agnieszka Ciurzyńska, Agata Marzec, Arleta Mieszkowska, Andrzej Lenart
Journal of Texture Studies
 
3.
Extraction and partial characterization of durian rind pectin
N Hasem, Fuzi Mohamad, F Kormin, Bakar Abu, S Sabran
IOP Conference Series: Earth and Environmental Science
 
4.
Eating Habits and Sustainable Food Production in the Development of Innovative “Healthy” Snacks (Running Title: Innovative and “Healthy” Snacks)
Agnieszka Ciurzyńska, Piotr Cieśluk, Magdalena Barwińska, Weronika Marczak, Agnieszka Ordyniak, Andrzej Lenart, Monika Janowicz
Sustainability
 
5.
Freeze-dried snacks obtained from frozen vegetable by-products and apple pomace – Selected properties, energy consumption and carbon footprint
Magdalena Karwacka, Agnieszka Ciurzyńska, Sabina Galus, Monika Janowicz
Innovative Food Science & Emerging Technologies
 
6.
Analysis of selected functional properties, resource demands, and energy consumption of freeze‐dried vegetable snacks
Magdalena Karwacka, Katarzyna Rybak, Sergiy Smetana, Sabina Galus, Monika Janowicz
Journal of Food Processing and Preservation
 
7.
Use of natural low‐methoxyl pectin from sunflower by‐products for the formulation of low‐sucrose strawberry jams
Nerea Muñoz‐Almagro, Sara Garrido‐Galand, Diego Taladrid, M. Moreno‐Arribas, Mar Villamiel, Antonia Montilla
Journal of the Science of Food and Agriculture
 
8.
The Effect of the Addition of Selected Fruit Pomace Powders and Pectin as Carrier Agents on the Nutritional Value of Freeze-Dried Snacks
Magdalena Karwacka, Katarzyna Rybak, Michał Świeca, Sabina Galus, Monika Janowicz
Sustainability
 
eISSN:2083-6007
ISSN:1230-0322