多糖
细胞壁
化学
纹理(宇宙学)
干果
食品科学
植物
有机化学
生物化学
生物
计算机科学
图像(数学)
人工智能
作者
Shuhan Feng,Jinfeng Bi,Jianyong Yi,Xuan Li,Jiangkuo Li,Youchuan Ma
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2022-06-25
卷期号:395: 133574-133574
被引量:32
标识
DOI:10.1016/j.foodchem.2022.133574
摘要
In order to select the critical factors on the texture and hygroscopic characteristics of freeze-dried fruit and vegetable cubes, the correlation analysis was performed on the major chemical compositions of 12 fresh materials, and the microstructure, texture, hygroscopicity of corresponding freeze-dried samples. The dry proportion of starch-rich materials, such as taro, was mainly composed of polysaccharides (0.76–0.89 g/g db), while the dry proportion of starch-poor materials such as apple was mainly composed of mono-/disaccharides (0.70–0.95/g db). Data from the microscopy showed that cell wall polysaccharides constituted the scaffold of freeze-dried cubes and natural starch granules attached to the scaffold as fillers. Both of them inhibited structural collapse. Mono-/disaccharides were accountable for the hardness and crispiness of freeze-dried cubes, however, excessive mono-/disaccharides could reduce the size of the pores and cause severe shrinkage. Polysaccharides reduced the hygroscopicity of freeze-dried cubes, on the contrary, mono-/disaccharides promoted hygroscopicity, especially fructose.
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