Edible gum addition improves the quality of freeze-dried restructured strawberry blocks

Feifei Yang; Xiyun Sun; Jiaqi Hu; Honghong Cai; Hongwei Xiao; Xianghua Wu; Chunju Liu; Haiou Wang

doi:10.1016/j.fochx.2023.100702

Edible gum addition improves the quality of freeze-dried restructured strawberry blocks

Food Chem X. 2023 May 3:18:100702. doi: 10.1016/j.fochx.2023.100702. eCollection 2023 Jun 30.

Authors

Feifei Yang^{1

2}, Xiyun Sun¹, Jiaqi Hu^{1

2}, Honghong Cai^{2

3}, Hongwei Xiao⁴, Xianghua Wu², Chunju Liu⁵, Haiou Wang²

Affiliations

¹ College of Food Science, Shenyang Agricultural University, Shenyang 100866, China.
² School of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, China.
³ College of Biological Science and Technology, Beijing Forestry University, Beijing 100083, China.
⁴ College of Engineering, China Agricultural University, Beijing 100083, China.
⁵ Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.

Abstract

Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated. For FRSBs, compared with those in untreated samples, the 0.6 % guar gum addition increased texture profile analysis (TPA) hardness, chewiness, and puncture hardness by 29.59%, 174.86%, and 25.34%, respectively; after the 0.6% gelatin addition, the sensory evaluation sourness was reduced by 8.58%, whereas yield, TPA chewiness, and puncture hardness were increased by 3.40%, 28.62%, and 92.12%, respectively; with the 0.9% gelatin addition, the sensory evaluation sourness was reduced by 8.58%; with the 0.9% pectin addition, the yield, TPA hardness, chewiness, and puncture hardness were increased by 4.55%, 5.94%, 77.49%, and 103.62%, respectively. In summary, 0.6-0.9% pectin, gelatin, and guar gum addition are recommended to improve the main qualities of FRSBs.

Keywords: Edible gum; Freeze-dried restructured strawberry block; Hygroscopicity; Quality; Texture; Vacuum freeze-drying.