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

Abstract

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 infl uences 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.

Pectin Hydrogels Ph Stability as Affected by Methacrylic Grafting to Low Methoxy Pectin Structure

“…Springiness or elasticity deduces the gel "rubberiness" perception in the mouth, and chewiness deduces the energy needed for masticating (Huang et al, 2007). Low methoxy pectin gels break down easily during mastication (Marshall and Vaisey, 1972) which has been used to an improved desirable textural characteristic in products as strawberry jellies with LM pectin (Ciurzyńska et al, 2015). This characteristic is in accordance with the results of this research.…”

Structure influence on mechanical and acoustic properties of freeze‐dried gels obtained with the use of hydrocolloids

“…Nussinovitch, Corradini, Normand, and Peleg () obtained the same relationship for dried gels with calcium salt and Ciurzyńska et al . () ‐ for gels with sodium alginate and calcium lactate. The single cracks appeared during the compression of samples with the mixture of xanthan gum and locust bean gum.…”

“…Determination of porosity of the raw material was measured by means of the Quantachrome helium pycnometer (Ciurzyńska, Lenart, & Karwosińska, ).…”

Effects of Replacing Pectin with Date Pits Powder in Strawberry Jam Formulation

“…DPP are stable and compatible with most food products under most environmental conditions. According to Ciurzyńska et al (2015), DPP have low energy content and considered an ideal food ingredient with a variety of essential nutrients and possible health benefits. Aldhaheri et al (2014) reported that DPP fibers exhibit unique antioxidant properties.…”