Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity

The aim of this study was to determine the effect of incorporation of apple puree and maltodextrin to agar sol on the sorption properties and structure of the dried gel. The effect of different drying methods on the sorption behaviour of aerated apple puree gels was also observed. The gels with the...

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Autores principales:	Ewa Jakubczyk, Anna Kamińska-Dwórznicka, Ewa Ostrowska-Ligęza, Agata Górska, Magdalena Wirkowska-Wojdyła, Diana Mańko-Jurkowska, Agnieszka Górska, Joanna Bryś
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fruit gel aeration drying sorption isotherms glass transition maltodextrin Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
Acceso en línea:	https://doaj.org/article/4b765d187a4a49cab085cc47ee7bb628
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spelling	oai:doaj.org-article:4b765d187a4a49cab085cc47ee7bb6282021-11-11T15:19:09ZApplication of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity10.3390/app1121102862076-3417https://doaj.org/article/4b765d187a4a49cab085cc47ee7bb6282021-11-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/10286https://doaj.org/toc/2076-3417The aim of this study was to determine the effect of incorporation of apple puree and maltodextrin to agar sol on the sorption properties and structure of the dried gel. The effect of different drying methods on the sorption behaviour of aerated apple puree gels was also observed. The gels with the addition of 25% and 40% concentration of apple puree and with or without maltodextrin were prepared and dried. The foamed agar gel was subjected to freeze-drying, air-drying and vacuum-drying. The sorption properties of dried gels (adsorption isotherms, water uptake in time) were investigated. The relations between the glass transition temperature, water activity and water content were also obtained for some apple snacks. The increase in apple puree in freeze-dried gels increased the hygroscopicity and decreased the glass transition temperature (<i>T<sub>g</sub></i>). The water content at given activity and hygroscopicity were reduced by the addition of maltodextrin, which also caused the increase in <i>T<sub>g</sub></i>. The application of different drying methods enabled obtaining different structures of material. The open-pore, fragile materials were obtained by freeze-drying, the expanded matrix with big holes was characteristic for vacuum-dried gels, but the closed pores with thick walls were created during the air-drying.Ewa JakubczykAnna Kamińska-DwórznickaEwa Ostrowska-LigęzaAgata GórskaMagdalena Wirkowska-WojdyłaDiana Mańko-JurkowskaAgnieszka GórskaJoanna BryśMDPI AGarticlefruit gelaerationdryingsorption isothermsglass transitionmaltodextrinTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 10286, p 10286 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fruit gel aeration drying sorption isotherms glass transition maltodextrin Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999
spellingShingle	fruit gel aeration drying sorption isotherms glass transition maltodextrin Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Ewa Jakubczyk Anna Kamińska-Dwórznicka Ewa Ostrowska-Ligęza Agata Górska Magdalena Wirkowska-Wojdyła Diana Mańko-Jurkowska Agnieszka Górska Joanna Bryś Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity
description	The aim of this study was to determine the effect of incorporation of apple puree and maltodextrin to agar sol on the sorption properties and structure of the dried gel. The effect of different drying methods on the sorption behaviour of aerated apple puree gels was also observed. The gels with the addition of 25% and 40% concentration of apple puree and with or without maltodextrin were prepared and dried. The foamed agar gel was subjected to freeze-drying, air-drying and vacuum-drying. The sorption properties of dried gels (adsorption isotherms, water uptake in time) were investigated. The relations between the glass transition temperature, water activity and water content were also obtained for some apple snacks. The increase in apple puree in freeze-dried gels increased the hygroscopicity and decreased the glass transition temperature (<i>T<sub>g</sub></i>). The water content at given activity and hygroscopicity were reduced by the addition of maltodextrin, which also caused the increase in <i>T<sub>g</sub></i>. The application of different drying methods enabled obtaining different structures of material. The open-pore, fragile materials were obtained by freeze-drying, the expanded matrix with big holes was characteristic for vacuum-dried gels, but the closed pores with thick walls were created during the air-drying.
format	article
author	Ewa Jakubczyk Anna Kamińska-Dwórznicka Ewa Ostrowska-Ligęza Agata Górska Magdalena Wirkowska-Wojdyła Diana Mańko-Jurkowska Agnieszka Górska Joanna Bryś
author_facet	Ewa Jakubczyk Anna Kamińska-Dwórznicka Ewa Ostrowska-Ligęza Agata Górska Magdalena Wirkowska-Wojdyła Diana Mańko-Jurkowska Agnieszka Górska Joanna Bryś
author_sort	Ewa Jakubczyk
title	Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity
title_short	Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity
title_full	Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity
title_fullStr	Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity
title_full_unstemmed	Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity
title_sort	application of different compositions of apple puree gels and drying methods to fabricate snacks of modified structure, storage stability and hygroscopicity
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/4b765d187a4a49cab085cc47ee7bb628
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Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity

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