Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity

The aim of this study was to determine the effect of incorporation of apple puree and maltodextrin to agar sol on the sorption properties and structure of the dried gel. The effect of different drying methods on the sorption behaviour of aerated apple puree gels was also observed. The gels with the...

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發表在:	Applied Sciences
Main Authors:	Ewa Jakubczyk, Anna Kamińska-Dwórznicka, Ewa Ostrowska-Ligęza, Agata Górska, Magdalena Wirkowska-Wojdyła, Diana Mańko-Jurkowska, Agnieszka Górska, Joanna Bryś
格式:	Article
語言:	英语
出版:	MDPI AG 2021-11-01
主題:	fruit gel aeration drying sorption isotherms glass transition maltodextrin
在線閱讀:	https://www.mdpi.com/2076-3417/11/21/10286