Food Technology Department, Food Investigation and Innovation Group, Universitat Politècnica de València, Valencia, Spain.
Laboratorio de Propiedades Físicas y Sensoriales y Ciencia del Consumidor, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain.
J Sci Food Agric. 2021 Aug 30;101(11):4585-4590. doi: 10.1002/jsfa.11101. Epub 2021 Feb 9.
The health benefits provided by fruit mean that there is continuous interest in offering consumers new products to stimulate its consumption. To this end, dehydrated fruit snacks may be an interesting option. In this study, we evaluated the impact of freezing rate (slow and high), shelf temperature (40 and 50 °C), and working pressure (5 and 100 Pa) on the perception and acceptability of a freeze-dried orange snack obtained from an orange puree.
Of the different freeze-drying conditions studied, working pressure was the variable with the greatest effect. The lowest working pressure (5 Pa) led to samples being obtained with a slightly lower water content, which was perceived with higher citrus flavor and crispiest. The highest pressure (100 Pa) led to samples with a greater water content, perceived with a more yellow intense color. Nevertheless, there is no significant consumer preference for any of the different processed samples. The number of force peaks, which is positively correlated with the crispness, shows a significant and negative correlation (r = -0.91) with the water content of the sample.
The study revealed that considerations other than the sensory can determine the best conditions of the freeze-drying process with which to obtain an orange snack. The number of force peaks obtained from a penetration test may be proposed as a tool for instrumental analysis of the snack's crispness that supplies information closely resembling customer perception of this attribute. © 2021 Society of Chemical Industry.
水果对健康有益，这意味着人们一直有兴趣为消费者提供新产品，以刺激其消费。为此，脱水水果零食可能是一个有趣的选择。在这项研究中，我们评估了冷冻速率（慢和高）、货架温度（40 和 50°C）和工作压力（5 和 100Pa）对由橙汁泥制成的冻干橙子零食的感知和可接受性的影响。
在所研究的不同冻干条件中，工作压力是影响最大的变量。最低的工作压力（5 Pa）导致获得的样品水分含量略低，被感知为柑橘味更浓、更酥脆。最高压力（100 Pa）导致样品水分含量较高，颜色更黄、更鲜艳。然而，消费者对任何不同加工样品都没有明显的偏好。与酥脆度呈正相关的力峰值数与样品的水分含量呈显著负相关（r = -0.91）。
研究表明，除了感官因素外，还有其他因素可以决定获得橙子零食的最佳冻干条件。从穿透试验获得的力峰值数可以作为一种工具，用于对零食酥脆度进行仪器分析，提供与消费者对该属性的感知非常接近的信息。© 2021 英国化学工业学会。
