数字农科院2.0

Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties

文献类型： 外文期刊

作者： Haiou Wang;Jiaqi Hu;Xiyun Sun;Hongwei Xiao;Huichang Wu;Wuyi Liu;Feng Zhou;Yulong Wu;Honglin Zhang;Xuemei Gao

作者机构：

关键词： Freeze-dried restructured strawberry blocks;Hydrocolloid addition;Pore structure;Quality;Texture

期刊名称： Food Chemistry: X

ISSN： 2590-1575

年卷期： 2025 年 27 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： Freeze-dried restructured strawberry blocks (FRSB) are fascinated by numerous consumers. This study investigated the effect of different hydrocolloid additions, including guar gum, gelatin, pectin, and the composite of the three, on the pore structural properties and the textural quality of FRSB. The composite group of FRSB achieved the smallest pore structure parameters including porosity rate, total volume, average volume, and average area, followed increasingly by the groups of gelatin, guar gum, pectin, and the control, respectively. TPA hardness of FRSB in each group, from high to low, is: composite > guar gum > pectin > gelatin > control (P < 0.05). TPA elasticity, penetration hardness, and penetration work showed significant positive or negative correlation with various pore structure parameters of FRSB. Hydrocolloid addition, especially the composite group, can entitle FRSB with a denser and more stable porous network structure and a better appearance, significantly enhancing their hardness, crispness, and stickiness.

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