Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks
The food industry is committed to supplying nutritious products that are attractive and convenient for consumers. Freeze-dried fruit and vegetable snacks that exemplify such products are difficult to obtain since it is necessary to use a carrier agent (usually a hydrocolloid ingredient) which meets...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2021-12-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Impact-of-Sodium-Alginate-and-Dried-Apple-Pomace-Powder-as-a-Carrier-Agent-on-the,143584,0,2.html |
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| author | Magdalena Karwacka Martyna Gumkowska Katarzyna Rybak Agnieszka Ciurzyńska Monika Janowicz |
| author_facet | Magdalena Karwacka Martyna Gumkowska Katarzyna Rybak Agnieszka Ciurzyńska Monika Janowicz |
| author_sort | Magdalena Karwacka |
| collection | DOAJ |
| description | The food industry is committed to supplying nutritious products that are attractive and convenient for consumers. Freeze-dried fruit and vegetable snacks that exemplify such products are difficult to obtain since it is necessary to use a carrier agent (usually a hydrocolloid ingredient) which meets the requirements of a sustainable development conceptual framework. Therefore, research has been undertaken to replace such a carrier agent with food waste fruit pomace. This study compared selected physicochemical properties of freeze-dried vegetable snacks obtained through the addition of sodium alginate and dried apple pomace powder in terms of the viability of replacing hydrocolloid carrier agents in freeze-dried products with fruit pomace. Three vegetable sets containing: yellow bean, carrot and potato were prepared and modified by adding diverse carrier agents. Snacks with the addition of dried apple pomace powder featured higher dry matter content and true and apparent density, but sodium alginate-structured products were harder and more porous. Dried apple pomace powder improved the health-promoting properties of the snacks, such as total phenolic content and antioxidant capacity. The type of additive also affected the internal structure of the products. The results indicate that the application of both dried apple pomace powder and sodium alginate as carrier agents can result in snacks characterised by repeatable quality, but it is unclear whether the total replacement of hydrocolloid is sustainably efficient. |
| format | Article |
| id | doaj-art-f31fa6fe9551403fbb4b78cd1c5d1730 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2021-12-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-f31fa6fe9551403fbb4b78cd1c5d17302025-02-02T11:06:30ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072021-12-0171445146110.31883/pjfns/143584143584Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable SnacksMagdalena Karwacka0https://orcid.org/0000-0002-5511-3251Martyna Gumkowska1Katarzyna Rybak2https://orcid.org/0000-0003-3595-0818Agnieszka Ciurzyńska3https://orcid.org/0000-0001-7263-0851Monika Janowicz4https://orcid.org/0000-0002-3790-3479Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776, Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776, Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776, Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776, Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 159c Nowoursynowska St., 02-776, Warsaw, PolandThe food industry is committed to supplying nutritious products that are attractive and convenient for consumers. Freeze-dried fruit and vegetable snacks that exemplify such products are difficult to obtain since it is necessary to use a carrier agent (usually a hydrocolloid ingredient) which meets the requirements of a sustainable development conceptual framework. Therefore, research has been undertaken to replace such a carrier agent with food waste fruit pomace. This study compared selected physicochemical properties of freeze-dried vegetable snacks obtained through the addition of sodium alginate and dried apple pomace powder in terms of the viability of replacing hydrocolloid carrier agents in freeze-dried products with fruit pomace. Three vegetable sets containing: yellow bean, carrot and potato were prepared and modified by adding diverse carrier agents. Snacks with the addition of dried apple pomace powder featured higher dry matter content and true and apparent density, but sodium alginate-structured products were harder and more porous. Dried apple pomace powder improved the health-promoting properties of the snacks, such as total phenolic content and antioxidant capacity. The type of additive also affected the internal structure of the products. The results indicate that the application of both dried apple pomace powder and sodium alginate as carrier agents can result in snacks characterised by repeatable quality, but it is unclear whether the total replacement of hydrocolloid is sustainably efficient.http://journal.pan.olsztyn.pl/Impact-of-Sodium-Alginate-and-Dried-Apple-Pomace-Powder-as-a-Carrier-Agent-on-the,143584,0,2.htmlfreeze-dryingvegetable snackssodium alginateapple pomacecarrier agentphysicochemical properties |
| spellingShingle | Magdalena Karwacka Martyna Gumkowska Katarzyna Rybak Agnieszka Ciurzyńska Monika Janowicz Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks Polish Journal of Food and Nutrition Sciences freeze-drying vegetable snacks sodium alginate apple pomace carrier agent physicochemical properties |
| title | Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks |
| title_full | Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks |
| title_fullStr | Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks |
| title_full_unstemmed | Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks |
| title_short | Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks |
| title_sort | impact of sodium alginate and dried apple pomace powder as a carrier agent on the properties of freeze dried vegetable snacks |
| topic | freeze-drying vegetable snacks sodium alginate apple pomace carrier agent physicochemical properties |
| url | http://journal.pan.olsztyn.pl/Impact-of-Sodium-Alginate-and-Dried-Apple-Pomace-Powder-as-a-Carrier-Agent-on-the,143584,0,2.html |
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