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. 2022 Jun 20:5:1047-1053.
doi: 10.1016/j.crfs.2022.06.004. eCollection 2022.

Influence of formulation on the quality and stability of a freeze-dried Mandarin product

Ana Salvador  1 , María Del Mar Camacho  2 , Nuria Martínez-Navarrete  2
Affiliations

Influence of formulation on the quality and stability of a freeze-dried Mandarin product

Ana Salvador et al. Curr Res Food Sci. .

Abstract

Consumers demand products of high quality, healthy, safe, and easy to manage. A freeze-dried fruit snack can meet this demand, but this kind of product may collapse rapidly, becoming highly sticky. To avoid this, adding biopolymers can improve their stability. Nevertheless, these biopolymers can negatively affect other quality characteristics such as the color, texture, and flavor. Therefore, selecting the best biopolymer or combination of biopolymers is an indispensable task to offer freeze-dried fruit. The aim of this study was to know the impact of gum Arabic, starch modified with octenyl succinic anhydrous, bamboo fiber and milk protein isolate on the color, glass transition temperature, and stability of some textural related properties of a freeze-dried mandarin snack. The study showed the convenience of incorporate mixtures of the considered biopolymers to mandarin puree as to ensure the crispy character of the snack, associated with its glassy state, without this having a significant impact on the product color. The best formulation was that obtained with a mix of gum Arabic and bamboo fiber.

Keywords: Color; Crispness; Freeze-drying; Mandarin snack; Texture.

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Conflict of interest statement

The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Figures

Image 1
Graphical abstract
Fig. 1
Fig. 1
Example of the force-time curves of the newly freeze-dried mandarin formulations. (FDP: mandarin puree, GA: gum Arabic, OSA: octenyl succinic anhydrous modified starch, BF: bamboo fiber and WPI: milk protein isolate).
Fig. 2
Fig. 2
Example of the texture (dashed lines) and sound (continuous lines) profiles of the newly freeze-dried mandarin puree. (black) and mandarin puree formulated with gum Arabic and bamboo fiber (blue). (For interpretation of the references to color in this figure legend, the reader is referred to the Web version of this article.)
Fig. 3
Fig. 3
Example of the texture and sound profiles of the formulations at different storage time. (A: FDP; B: F(GA:BF); C: F(GA)).
Fig. 4
Fig. 4
Principal component analysis of the eight formulations with storage time. A: Sample representation. B: Texture instrumental parameters representation. (FDP: mandarin puree, GA: gum Arabic, OSA: octenyl succinic anhydrous modified starch, BF: bamboo fiber and WPI: milk protein isolate).
See this image and copyright information in PMC

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