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Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks

Castagnini, Juan Manuel; Tappi, Silvia; Tylewicz, Urszula; Laghi, Luca and Rocculi, Pietro (2022) Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks. Foods, 11 (5), p. 731.

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Summary

Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.


EPrint Type:Journal paper
Keywords:vacuum impregnation; functional compounds; fruits; blueberry juice; TD-NMR
Agrovoc keywords:
Language
Value
URI
English
functional foods
http://aims.fao.org/aos/agrovoc/c_2f007684
English
minimal processing (of food)
http://aims.fao.org/aos/agrovoc/c_331331
English
juiciness
http://aims.fao.org/aos/agrovoc/c_34302
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: Italy > Univ. Bologna
European Union > CORE Organic Cofund > Joint call with SUSFOOD2 – 2019 > MILDSUSFRUIT
ISSN:2304-8158
DOI:10.3390/foods11050731
Deposited By: Tylewicz, Dr Urszula
ID Code:44228
Deposited On:30 Jun 2022 11:16
Last Modified:30 Jun 2022 11:16
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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