Department of Food Engineering and Process Management, Warsaw University of Life Sciences (WULS-SGGW), 159c Nowoursynowska St., 02-776 Warsaw, Poland.
Molecules. 2022 May 11;27(10):3095. doi: 10.3390/molecules27103095.
The aim of the work has been to develop freeze-dried fruit snacks in the form of bars with the use of by-products derived from fruit processing. In effect 14 product designs of fruit gels based on: apple pulp, apple juice, water, sodium alginate and only apple or only chokeberry pomace were prepared. The snacks were freeze-dried. The dry matter content, water activity, structure, colour, mechanical properties, as well as organoleptic evaluation were determined. Freeze-dried bares were obtained according to sustainability production which in this case was relied on application of fruit pomace. The freeze-drying process ensures the microbiological safety of the product without the need to use chemical preservatives. Freeze-dried samples obtained low water activity in the range of 0.099-0.159. The increase in pomace concentration (3-9%) boosted the dry matter content to above 98%, and decreased the brightness of the freeze-dried bars about 6 to 10 units. Mechanical properties varied depending on the product design. With the increase in the amount of pomace, the shear force increased at 23% to 41%. Based on the results, the best variant, that has the most delicate structure and the best organoleptic properties, has proven to contain 1% sodium alginate and 2% pomace.
这项工作的目的是利用水果加工副产物开发棒状冻干水果小吃。实际上，根据苹果果肉、苹果汁、水、海藻酸钠和仅苹果或仅黑加仑渣，制备了 14 种基于水果凝胶的产品设计。这些小吃经过冻干处理。对其干物质含量、水分活度、结构、颜色、机械性能以及感官评价进行了测定。根据可持续生产的要求，获得了冻干棒，在这种情况下，可持续生产依赖于水果渣的应用。冻干过程确保了产品的微生物安全性，而无需使用化学防腐剂。冻干样品的水分活度在 0.099-0.159 范围内较低。渣含量（3-9%）的增加将干物质含量提高到 98%以上，并使冻干棒的亮度降低约 6-10 个单位。机械性能取决于产品设计。随着渣含量的增加，剪切力增加了 23%至 41%。根据结果，证明含有 1%海藻酸钠和 2%渣的最佳变体具有最细腻的结构和最佳的感官特性。
