The effect of apple pomace powder and calcium ions on selected physicochemical properties of freeze‐dried carrot‐orange‐ginger snacks

Abstract Background The study aimed to determine the effect of various amounts of dried apple pomace powder (AP) and calcium ions on selected physicochemical properties of restructured freeze‐dried snacks in comparison to products obtained with low‐methoxyl pectin (LMP). The material was prepared using frozen carrot, orange concentrate, ginger, water, and various contents of AP (1, 3, 5%) and calcium lactate (0, 0.01, 0.05%). The reference samples were without additives, with LMP at 0.5 and 1.5% combined with 0.01% of calcium lactate. Results The material was studied in terms of water content and activity, hygroscopic properties, structure, texture, color, polyphenols content (TPC), and antioxidant activity. The addition of AP resulted in lowering water activity and porosity. As a consequence of the increasing density of the structure, the reduction of hygroscopic properties by up to 16% followed the rising amount of AP. Apple pomace and calcium ions strengthened the structure. The addition of 3 and 5% of AP gave the hardening effect close to or better than 0.5% LMP. Because of the pigment dilution, LMP caused significantly higher total color change than AP. Additionally, apple pomace incorporation increased TPC and enhanced antioxidant activity in comparison to the reference materials by up to 18%. Conclusion The results showed that dried apple pomace powder (AP) can be successfully applied as an additive enhancing stability, texture and bioactive compounds content, thus fortifying the physicochemical properties of restructured freeze‐dried fruit and vegetable snacks. This article is protected by copyright. All rights reserved.