ArticleFood chemistry: X2023
Edible gum addition improves the quality of freeze-dried restructured strawberry blocks.
Article in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 12 citations in OpenAlex.
- Effects of fructooligosaccharides on quality attributes of freeze-dried cheese: Insights into water status, microstructure, texture and rheology.Food chemistry: X · 2026Article
- Effects of Magnesium- and Cinnamon Essential Oil-Enriched Edible Gel Coatings on the Quality Parameters of Strawberries.Foods (Basel, Switzerland) · 2026Article
- Low-molecular-weight polysaccharide and polyol impregnation enhances the rehydration recovery capacity of freeze-dried potato slices.Food chemistry: X · 2026Article
- Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties.Food chemistry: X · 2025Article
- Structured Fruit Cube Snack of BRS Vitoria Grape with Gala Apple: Phenolic Composition and Sensory Attributes.Molecules (Basel, Switzerland) · 2024Article
- Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices.Food chemistry: X · 2024Article
- Changes and correlation analysis of volatile flavor compounds, amino acids, and soluble sugars in durian during different drying processes.Food chemistry: X · 2024Article
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Authors and funding
8 authors at 5 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated. For FRSBs, compared with those in untreated samples, the 0.6 % guar gum addition increased texture profile analysis (TPA) hardness, chewiness, and puncture hardness by 29.59%, 174.86%, and 25.34%, respectively; after the 0.6% gelatin addition, the sensory evaluation sourness was reduced by 8.58%, whereas yield, TPA chewiness, and puncture hardness were increased by 3.40%, 28.62%, and 92.12%, respectively; with the 0.9% gelatin addition, the sensory evaluation sourness was reduced by 8.58%; with the 0.9% pectin addition, the yield, TPA hardness, chewiness, and puncture hardness were increased by 4.55%, 5.94%, 77.49%, and 103.62%, respectively. In summary, 0.6-0.9% pectin, gelatin, and guar gum addition are recommended to improve the main qualities of FRSBs.
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