SNDT WOMEN'S UNIVERSITY
BMK Knowledge Resource Centre
Vithaldas Vidyavihar, Juhu Tara Road,
Santacruz (West) Mumbai - 400049
Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents (Record no. 130904)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 02393nam a2200169 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250204b |||||||| |||| 00| 0 eng d |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Magdalena Karwacka |
| 245 ## - TITLE STATEMENT | |
| Title | Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p1363-1373 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | Consumers seek healthy and sustainable products, whereas the food industry faces the challenge of processing by-products management. The application of fruit pomace as an additive could be a solution addressing the needs of both consumers and producers. The research objective has been to assess the effect of dried blackcurrant pomace powder (BP) and calcium ions in varied concentration on the physicochemical properties of multicomponent freeze-dried snacks as compared to the influence of low-methoxyl pectin (LMP). The snacks were prepared using varied content of BP (1, 3, 5%) and calcium lactate (0, 0.01, 0.05%). Water content and activity, hygroscopic properties, structure, texture, colour, polyphenols content (TPC), and antioxidant activity were analysed. The addition of BP resulted in lowering water activity and porosity. The microstructure of the snacks consisted of a large number of small and unevenly distributed pores. Consequently, the reduction of hygroscopic properties with the growing amount of BP was observed. Applied additives strengthened the structure and caused changes in compression curves indicating enhanced hardness and crispiness. The effect given by 5% of BP was comparable to that obtained with 0.5% of LMP. Additionally, blackcurrant pomace infusion increased TPC and enhanced antioxidant activity but it also caused significant changes in the colour of the snacks. Overall, obtained results have shown that dried blackcurrant pomace powder (BP) can be successfully applied as a food additive supporting stability, texture, and bioactive compounds content, thus fortifying the physicochemical properties of freeze-dried fruit and vegetable snacks. |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Blackcurrant pomace ">Blackcurrant pomace </a> |
| -- | <a href="Calcium ions ">Calcium ions </a> |
| -- | <a href="Low-methoxyl pectin ">Low-methoxyl pectin </a> |
| -- | <a href="Freeze-dried snacks ">Freeze-dried snacks </a> |
| -- | <a href="Physicochemical properties ">Physicochemical properties </a> |
| -- | <a href="Microstructure">Microstructure</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 109866 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP261 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 04/02/2025 | JP261.14 | 04/02/2025 | 04/02/2025 | Journal Article |