Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies
The development of fruit-based products with a high proportion of fruit and good nutritional, sensory and functional properties may help to diversify market supply. These products ought to be attractive, especially to young people, easy to consume and have a reasonably long shelf life. Three recipes...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2015-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://www.degruyter.com/view/j/pjfns.2015.65.issue-4/pjfns-2013-0020/pjfns-2013-0020.xml?format=INT |
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| author | Ciurzyńska Agnieszka Lenart Andrzej Karwosińska Joanna |
| author_facet | Ciurzyńska Agnieszka Lenart Andrzej Karwosińska Joanna |
| author_sort | Ciurzyńska Agnieszka |
| collection | DOAJ |
| description | The development of fruit-based products with a high proportion of fruit and good nutritional, sensory and functional properties may help to diversify market supply. These products ought to be attractive, especially to young people, easy to consume and have a reasonably long shelf life. Three recipes of freeze-dried strawberry jelly with low-methoxyl pectin (LMP) (2.0, 2.5, 3.5% LMP) with the use of strawberry pulp were obtained and physical properties were investigated to choose the sample with the best quality factors. The quantity of added low-methoxyl pectin influences the physical properties of freeze-dried strawberry jellies. The recipe with 2.5% addition of low-methoxyl pectin was chosen based on the results obtained. Despite the relatively high friability and low hardness, and higher shrinkage, it has a fast rate of rehydration. It is also characterised by high porosity and the parameters of the colour most similar to the raw material and low water content and activity. |
| format | Article |
| id | doaj-art-d7c396ec9f1145b59a1987d7b96a280e |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2015-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-d7c396ec9f1145b59a1987d7b96a280e2025-02-02T02:01:52ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072015-12-0165423324210.2478/pjfns-2013-0020pjfns-2013-0020Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry JelliesCiurzyńska Agnieszka0Lenart Andrzej1Karwosińska Joanna2Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02–776 Warszawa, PolandDepartment of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02–776 Warszawa, PolandDepartment of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St., 02–776 Warszawa, PolandThe development of fruit-based products with a high proportion of fruit and good nutritional, sensory and functional properties may help to diversify market supply. These products ought to be attractive, especially to young people, easy to consume and have a reasonably long shelf life. Three recipes of freeze-dried strawberry jelly with low-methoxyl pectin (LMP) (2.0, 2.5, 3.5% LMP) with the use of strawberry pulp were obtained and physical properties were investigated to choose the sample with the best quality factors. The quantity of added low-methoxyl pectin influences the physical properties of freeze-dried strawberry jellies. The recipe with 2.5% addition of low-methoxyl pectin was chosen based on the results obtained. Despite the relatively high friability and low hardness, and higher shrinkage, it has a fast rate of rehydration. It is also characterised by high porosity and the parameters of the colour most similar to the raw material and low water content and activity.http://www.degruyter.com/view/j/pjfns.2015.65.issue-4/pjfns-2013-0020/pjfns-2013-0020.xml?format=INTlow-methoxyl pectinjellyfreeze-dryingporositymechanical propertiesrehydration properties |
| spellingShingle | Ciurzyńska Agnieszka Lenart Andrzej Karwosińska Joanna Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies Polish Journal of Food and Nutrition Sciences low-methoxyl pectin jelly freeze-drying porosity mechanical properties rehydration properties |
| title | Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies |
| title_full | Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies |
| title_fullStr | Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies |
| title_full_unstemmed | Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies |
| title_short | Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies |
| title_sort | effect of quantity of low methoxyl pectin on physical properties of freeze dried strawberry jellies |
| topic | low-methoxyl pectin jelly freeze-drying porosity mechanical properties rehydration properties |
| url | http://www.degruyter.com/view/j/pjfns.2015.65.issue-4/pjfns-2013-0020/pjfns-2013-0020.xml?format=INT |
| work_keys_str_mv | AT ciurzynskaagnieszka effectofquantityoflowmethoxylpectinonphysicalpropertiesoffreezedriedstrawberryjellies AT lenartandrzej effectofquantityoflowmethoxylpectinonphysicalpropertiesoffreezedriedstrawberryjellies AT karwosinskajoanna effectofquantityoflowmethoxylpectinonphysicalpropertiesoffreezedriedstrawberryjellies |