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标题：Study of Water Distribution, Textural and Colour Properties of Cold Formulated and Air-Dried Apple Snacks
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作者：Juan Manuel Castagnini ; Silvia Tappi ; Urszula Tylewicz 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：5
DOI：10.3390/foods11050731
语种：English
出版社：MDPI Publishing
摘要：Vacuum impregnation is considered a cold formulation technology since it allows the incorporation of a desired functional compound into porous plant tissue without applying any heat. It is widely used in combination with the drying process to obtain added-value snacks. The aim of this work was to evaluate the effect of two trehalose concentrations (5 and 10% w/ w) on: (i) the water state and texture evolution during the air drying (50 °C, 8 h) of apple snacks vacuum impregnated with blueberry juice, and on (ii) the colour of the final dried apple snacks. The results of nuclear magnetic resonance (NMR) showed that trehalose affects the water mobility of the samples during drying especially after 200–300 min of drying. In terms of textural properties, trehalose could increase the crispier characteristic of the samples impregnated with trehalose at the end of drying. Significative changes were found in terms of chroma and hue angle.
关键词：envacuum impregnationfunctional compoundsfruitsblueberry juiceTD-NMR