Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties

Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties

Freeze-dried restructured strawberry blocks (FRSB) are fascinated by numerous consumers. This study investigated the effect of different hydrocolloid additions, including guar gum, gelatin, pectin, and the composite of the three, on the pore structural properties and the textural quality of FRSB. Th...

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Bibliographic Details
Main Authors: Haiou Wang, Jiaqi Hu, Xiyun Sun, Hongwei Xiao, Huichang Wu, Wuyi Liu, Feng Zhou, Yulong Wu, Honglin Zhang, Xuemei Gao
Format: Article
Language:English
Published: Elsevier 2025-04-01
Series:Food Chemistry: X
Subjects:
Freeze-dried restructured strawberry blocks
Hydrocolloid addition
Pore structure
Texture
Quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525002500
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