Effect of Quantity of Low–Methoxyl Pectin on Physical Properties of Freeze–Dried Strawberry Jellies

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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Bibliographic Details
Main Authors: Ciurzyńska Agnieszka, Lenart Andrzej, Karwosińska Joanna
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2015-12-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
low-methoxyl pectin
jelly
freeze-drying
porosity
mechanical properties
rehydration properties
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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