The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials
This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soa...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-02-01
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| Series: | Gels |
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| Online Access: | https://www.mdpi.com/2310-2861/8/2/110 |
| _version_ | 1797480017929699328 |
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| author | Ewa Jakubczyk Anna Kamińska-Dwórznicka Ewa Ostrowska-Ligęza |
| author_facet | Ewa Jakubczyk Anna Kamińska-Dwórznicka Ewa Ostrowska-Ligęza |
| author_sort | Ewa Jakubczyk |
| collection | DOAJ |
| description | This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal. |
| first_indexed | 2024-03-09T21:54:06Z |
| format | Article |
| id | doaj.art-bbc98f80a97542a9a0953ecebdb5798a |
| institution | Directory Open Access Journal |
| issn | 2310-2861 |
| language | English |
| last_indexed | 2024-03-09T21:54:06Z |
| publishDate | 2022-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj.art-bbc98f80a97542a9a0953ecebdb5798a2023-11-23T20:01:57ZengMDPI AGGels2310-28612022-02-018211010.3390/gels8020110The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried MaterialsEwa Jakubczyk0Anna Kamińska-Dwórznicka1Ewa Ostrowska-Ligęza2Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, 02-776 Warsaw, PolandDepartment of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences, 02-787 Warsaw, PolandThis study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.https://www.mdpi.com/2310-2861/8/2/110agar geltexturemechanical propertiesacoustic propertiesporosityglass transition temperature |
| spellingShingle | Ewa Jakubczyk Anna Kamińska-Dwórznicka Ewa Ostrowska-Ligęza The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials Gels agar gel texture mechanical properties acoustic properties porosity glass transition temperature |
| title | The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials |
| title_full | The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials |
| title_fullStr | The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials |
| title_full_unstemmed | The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials |
| title_short | The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials |
| title_sort | effect of composition pre treatment on the mechanical and acoustic properties of apple gels and freeze dried materials |
| topic | agar gel texture mechanical properties acoustic properties porosity glass transition temperature |
| url | https://www.mdpi.com/2310-2861/8/2/110 |
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