Sorption properties and phase transitions temperature of freeze-dried strawberry model based on hydrocolloids with a tailored structure

ABSTRACT

The aim of this work was to investigate the effect of aerated structure on sorption properties and phase transitions temperature of freeze-dried hydrocolloid gels. Sugars and citric acid were added to gels with low-methoxyl pectin (LMP), the mixtures of xanthan gum and locust bean gum, xanthan gum and guar gum, to create freeze-dried strawberry model. Hydrocolloid type changed freeze-dried strawberry model properties, but aeration time was generally insignificant. LMP gels porous structure increased sorption properties and decreased the glass transition temperature. Freeze-dried strawberry models based on hydrocolloids mixture were characterized by more compact structure, which decreased the sorption ability and increased the glass transition temperature.

KEYWORDS:

• Aeration
• hydrocolloids
• sorption properties
• structure
• thermal analysis

Additional information

Funding

The project was funded by the National Science Centre on the grounds of the decision number DEC-2013/09/D/NZ9/04150. The work was also cofinanced by a statutory activity subsidy from the Polish Ministry of Science and Higher Education for the Faculty of Food Sciences of Warsaw University of Life Sciences.