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

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 sampl...

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Principais autores: Feifei Yang, Xiyun Sun, Jiaqi Hu, Honghong Cai, Hongwei Xiao, Xianghua Wu, Chunju Liu, Haiou Wang
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2023-06-01
Serier:Food Chemistry: X
Fag:
Edible gum
Freeze-dried restructured strawberry block
Vacuum freeze-drying
Quality
Hygroscopicity
Texture
Online adgang:http://www.sciencedirect.com/science/article/pii/S2590157523001451
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