Jakubczyk Ewa, Kamińska-Dwórznicka Anna, Ostrowska-Ligęza Ewa
Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, Poland.
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, Poland.
Gels. 2022 Feb 10;8(2):110. doi: 10.3390/gels8020110.
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.
本研究旨在确定添加浓缩苹果汁（AJC）对琼脂凝胶和干燥材料特性的影响。制备了添加量为5%-20%浓缩苹果汁的琼脂凝胶，添加或不添加麦芽糊精。凝胶还浸泡在浓缩苹果汁溶液中。分析了凝胶的水分含量、水分活度、密度、一些机械和声学指标，以及冻干凝胶。还研究了干燥产品的孔隙率和收缩率。添加浓缩苹果汁显著改变了凝胶的机械和声学性能。凝胶的硬度随着浓缩汁添加量的增加而降低。糖浓度较低（浓缩苹果汁添加量较低）的干燥样品具有较低的收缩率和较高的孔隙率，以及脆度和玻璃化转变温度。对干燥凝胶的机械和声学性能研究表明，向琼脂溶液中添加5%的苹果浓缩液是最佳的。
