Aerated Apple Leathers: Effect of Microstructure on Drying and Mechanical Properties

Valenzuela, Catalina; Aguilera, José Miguel

doi:10.1080/07373937.2013.803979

Cited by 24 publications

(24 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The ALS conditioned at 44% RH with no addition of glucose or maltodextrin were selected as control samples because at that RH fruit leathers are found to behave as a leathery material, pliable enough, not to soft, not too hard. Also, this RH was used to conditioned apple leathers in a previously study (Valenzuela and Aguilera, 2013). A control sample (44% RH; 0%) was used to compare the T g with an optimized sample for a minimum stickiness (33% RH; 10% maltodextrin) and with an optimized sample for a maximum stickiness (44% RH; 5% glucose).…”

Section: Glass Transition Temperature Of Optimized Samplesmentioning

confidence: 99%

“…Apple leathers were dried at 60 ± 1°C to a final moisture content of approximately 0.12 g water/g dry solids. 60°C was determined as a suitable temperature to be used in the AL drying process due to it is high enough for a proper drying rate, and at the same time prevents the product to be burned (Valenzuela and Aguilera, 2013).…”

Section: Apple Leather Formationmentioning

confidence: 99%

See 1 more Smart Citation

Effects of different factors on stickiness of apple leathers

Valenzuela

Aguilera

2015

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

Section: Glass Transition Temperature Of Optimized Samplesmentioning

confidence: 99%

Section: Apple Leather Formationmentioning

confidence: 99%

Effects of different factors on stickiness of apple leathers

Valenzuela

Aguilera

2015

Journal of Food Engineering

Self Cite

View full text Add to dashboard Cite

“…The water content differences between the powders obtained from foamed and nonfoamed mango pulp were related to the foam structure, which increases the evaporation surface, improving the process of moisture removal from the product. [16,41,42] Hence, the powders containing foaming agents demonstrated the potential of this technology, since these low moistures should confer stability and the properties required for fruit pulp powders. Similar moisture content values were found for foam mat-dried products, such as pineapple pulp powder [6] (3-3.5 kg · 100 kg À 1 total mass), muskmelon pulp powder [16] (2.69-2.2 kg · 100 kg À 1 total mass), and mango pulp powder with egg white [43] (1.12-3.05 kg · 100 kg À 1 total mass).…”

Section: Drying Kineticsmentioning

confidence: 99%

Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality

et al. 2016

View full text Add to dashboard Cite

This study investigated the foam mat drying process parameters (temperature and concentration of foaming agents, albumin, and an emulsifier blend) and evaluated their effects on drying kinetics, color, carotenoid retention, and solubility of the mango pulp powder. Fick's model was able to represent the foam mat drying kinetics. The foaming agents and high temperatures enhanced the carotenoid retention. This was explained by the greater effective water diffusion coefficients that allowed obtaining products with low moisture contents and water activities in short processing times of up to 3 h, with high carotenoid retention and color maintenance.

show abstract

“…Pestil has a pleasant appearance, practical to eat, nutritious, stable, and suitable for packaging. These properties made the pestil a very good food to addition of fruit based micronutrients, phenolic antioxidant, and dietary fiber in the diet of children and adults (Suna et al, ; Valenzuela & Aguilera, ). However, during concentration of the juice and pulp and gelation of the starch, some toxic compounds such as HMF and acrylamide can be formed.…”

Section: Introductionmentioning

confidence: 99%

Production of pomegranate fruit leather (pestil) using different hydrocolloid mixtures: An optimization study by mixture design

Tontul

Topuz

2017

J Food Process Engineering

View full text Add to dashboard Cite

Pestil (a kind of fruit leather) is a traditional Turkish product generally made from mulberry, grape, and apricot. It is a good alternative for unhealthy candies made from corn syrup and artificial colorant. However, in the traditional processing of pestil, fruit juice (which has 10–14°Bx) and other ingredients (honey, milk, etc.) are boiled in the open vessel to concentrate (40–50°Bx) and starch (approximately 10%) is added to form a gel structure while the concentrate still boiling. As explained, this process is not standardized, and some toxic compounds can be formed during heat treatment. Therefore, this study was conducted to produce a pomegranate pestil from commercial pomegranate juice using xanthan gum (0–4%), locust bean gum (0–10%), and pregelatinized starch (0–10%). D‐optimal mixture design was used for the optimization of the pestil formulation. The pestil produced according to experimental design was tested for their water activity, moisture content, color properties, browning index, HMF content, total monomeric anthocyanin, total phenolics, total flavonoids, total proanthocyanidin, antioxidant activity, extensibility, and sensorial properties. According to formulation optimization, the optimum hydrocolloid formula was calculated as 7.5% locust bean gum and 2.5% pregelatinized starch. The pestil produced with optimum formulation had improved properties than traditional pestil. Practical applications Pestil is a stable fruit product, which is consumed throughout the year. It is produced by boiling of fruit pulp or juice added with starch or flour. Process induced toxic compounds can be formed during pestil production since the process is heat involved. Therefore, we optimized formulation using cold gelling hydrocolloids to eliminate heat treatment in pestil production. Healthier product in terms of both phenolics and toxic compounds was produced using optimized formulation.

show abstract

Aerated Apple Leathers: Effect of Microstructure on Drying and Mechanical Properties

Cited by 24 publications

References 40 publications

Effects of different factors on stickiness of apple leathers

Effects of different factors on stickiness of apple leathers

Foam mat drying of mango: Effect of processing parameters on the drying kinetic and product quality

Production of pomegranate fruit leather (pestil) using different hydrocolloid mixtures: An optimization study by mixture design

Contact Info

Product

Resources

About