Physicochemistry of rehydrated shredded lyophilisates of apples

Apples of the Kosztela variety shredded into quarters were freeze-dried at pressures of 20, 42, 63, 85, 100 or 130 Pa for 72 h. The pH, total extract and texture of both fresh fruits and their crushed and rehydrated lyophilisates were detd. The rehydrated lyophilisate achieved the parameters of fresh fruit mousse after 75 s. Rehydration of shredded freeze-dried fruits is an alternative method for obtaining mousses contg. natural bioactive compounds that are destroyed during heat treatment.

Automated summary

Apples of the Kosztela variety were freeze-dried and shredded into quarters, then rehydrated to achieve the texture and parameters of fresh fruit mousse. This method offers an alternative way to obtain mousses containing natural bioactive compounds that may be destroyed during heat treatment.