Abstract
Freeze-drying is a good alternative to obtain high-quality fruit products. Process variables but also product composition may affect the properties of the obtained food. In this study, the water and solute composition of an orange product was varied by using the puree or the juice, by adding gum Arabic and bamboo fiber as carriers and by heating the mix or adding water. Water, °Brix, vitamin C, total phenol, and carotenoid content were quantified. The porosity and mechanical properties of the freeze-dried cake also as the particle size distribution, angle of repose, wetting time of the powder, and viscosity when rehydrated were analyzed. The greater amount of insoluble solute in the puree leads to a more porous and crunchier cake with higher carotenoid content. The presence of more soluble in the juice, vitamin C included, favors the powder flowability and wettability, the rehydrated product being less viscous. Gum Arabic with enough water forms a polysaccharide matrix that partially retains the vitamin C, leads to a more fragile freeze-dried cake, and provides a rehydrated powder lower in viscosity. Heating the mix negatively affects the carotenoids while favors vitamin C extraction and promotes a gelled pectin matrix that markedly extends the wetting time of the powder and increases the viscosity when rehydrated. To sum up, the orange puree is recommended for the purposes of obtaining a crunchy snack-type product and the juice when a powder to be rehydrated is desired, in this case avoiding any heat treatment before freeze-drying.
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Funding
This work was supported by the Ministerio de Economía, Industria y Competitividad [Project AGL 2017-89251-R (AEI/FEDER-UE)] and the Mexican Consejo Nacional de Ciencia y Tecnología (CONACyT) [grant given to Mariana A. Uscanga Ramos].
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Uscanga, M.A., Camacho, M., Salgado, M.A. et al. Influence of an Orange Product Composition on the Characteristics of the Obtained Freeze-dried Cake and Powder as Related to Their Consumption Pattern. Food Bioprocess Technol 13, 1368–1379 (2020). https://doi.org/10.1007/s11947-020-02485-y
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DOI: https://doi.org/10.1007/s11947-020-02485-y