Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 99, Issue -, Pages 57-61Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2018.09.040
Keywords
Freeze-dryer shelf temperature; Gum Arabic; Whey protein isolated; Vitamin C; Physical and sensory properties
Categories
Funding
- Ministerio de Economia y Competitividad [AGL 2012-39103, AGL 2017-89251-R]
- Ministerio de Economia, Industria y Competitividad [AGL 2012-39103, AGL 2017-89251-R]
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Freeze-drying is a dehydration process with a minimal effect on product quality. For this reason, it is especially adequate for use with food rich in bioactive compounds, which is the case of fruits. In this sense, despite being a high energy, time-consuming process, increasing opportunities may be expected for the use of freeze-drying to obtain fruit products, mainly if the energy cost is reduced. Heating shelf along freeze-drying greatly reduces the process time. In this study, both the impact of the use of gum Arabic and whey protein isolate and the effect of shelf temperature on the quality of a mandarin snack were studied. Adding the biopolymers and heating up to 40 degrees C makes the snack crunchier. In addition, biopolymers protect the color change the snack undergoes when heating along freeze-drying. However, the latter does not imply perceptible differences either at the sensory level, or in the vitamin C content.
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