Gul Muhammed Rasim, Ince Alev Emine, Ozel Baris, Uslu Aymelek Kubra, Çetin Melis, Mentes Duygu, Sumnu Servet Gulum, Oztop Mecit Halil
Department of Food Engineering, Middle East Technical University, Ankara, Turkey.
Food Processing Department, Kahramankazan Vocational School, Baskent University, Ankara, Turkey.
J Sci Food Agric. 2024 Jan 15;104(1):83-92. doi: 10.1002/jsfa.12894. Epub 2023 Aug 28.
Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included tomato powder (TP) and low-methoxylated pectin (LMP) as a structuring agent.
The moisture content of microwave-vacuum-dried samples varied in the range 13.6-19.8% and water activity (a ) values were ~0.6. LMP and TP concentrations affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP.
Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
番茄是地中海饮食中不可或缺的成分。对传统地中海产品进行重新配方以提高消费者的接受度正变得越来越流行。在本研究中，通过微波真空干燥开发了一种富含橄榄粉和豌豆蛋白的番茄零食棒。配方中还包括番茄粉（TP）和低甲氧基果胶（LMP）作为结构剂。
微波真空干燥样品的水分含量在13.6 - 19.8%范围内变化，水分活度（a）值约为0.6。LMP和TP的浓度影响微波真空干燥样品的颜色。然而，由于褐变，颜色主要在传统干燥样品中发生变化。在微波真空干燥样品中，番茄红素含量随LMP增加而降低，但随TP增加而增加。微波真空干燥零食棒的质地特性随LMP和TP增加而增强。
质地和傅里叶变换红外光谱结果均表明，由于蛋白质和果胶的作用形成了网络结构；然而，相互作用的类型高度依赖于干燥机制。核磁共振弛豫测量数据表明，微波真空干燥样品的水分分布更均匀。除了具有时间和能源效率外，与传统干燥的番茄零食棒相比，微波真空干燥改善了其颜色和质地特性。© 2023作者。《食品与农业科学杂志》由约翰·威利父子有限公司代表化学工业协会出版。
