Effect of hydrocolloid addition and microwave-assisted freeze drying on the characteristics of foamed raspberry puree |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, Jiangsu, China;3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi 214122, Jiangsu, China;4. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD 4072, Australia;5. Yandi Biological Engineering Co., Ltd., Changde 415000, Hunan, China;1. Department of Food Science and Technology, University of Tabriz, Tabriz 51666-16471, Iran;2. Department of Biosystems Engineering, University of Tabriz, Tabriz 51666-16471, Iran;1. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China;2. Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China;3. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China;1. Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland;2. Department of Chemical and Physical Properties of Food, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland |
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| Abstract: | Foamed fruit purees can be dried and consumed as snacks. This study compares the characteristics of foamed raspberry puree dried via microwave-assisted freeze drying and conventional freeze drying. The effect of potato protein (PP) (as a foaming agent), maltodextrin (MD) (as a foam stabilizer), and microwave power on the product characteristics was investigated. The puree contained 18%–20% higher content of anthocyanins and ascorbic acid than unprocessed raspberries. The retention of ascorbic acid and anthocyanins increased with increasing concentrations of MD and PP. Both drying methods resulted in 66%–81% retention of ascorbic acid and 53%–84% retention of total anthocyanins. The higher drying rates obtained at higher maltodextrin concentrations resulted in higher ascorbic acid and anthocyanin retention. The total color difference was significantly higher for the foam with 30% MD (w/w) at 2.0 W g−1, accounting for the formation of hot spots. Protein concentration did not have a considerable effect on product color. Increasing the maltodextrin concentration yielded a harder foam structure, while increasing the protein concentration had the opposite effect. Overall, microwave-assisted freeze drying was found to be a promising alternative to conventional freeze drying, as it offers a more efficient drying process with comparable product quality. |
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