AI Article Synopsis
- - A new tomato snack bar was developed, enriched with olive powder and pea protein, using microwave-vacuum drying to enhance its appeal among consumers following the Mediterranean diet.
- - The study found that the drying method influenced the moisture levels, color, and lycopene content of the snack bars, with microwave-vacuum drying showing better texture and color retention than conventional methods.
- - Results indicated that microwave-vacuum drying led to better uniformity in water distribution and improved the overall quality of the snack bars, highlighting its efficiency over traditional drying techniques.
Article Abstract
Background: Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included tomato powder (TP) and low-methoxylated pectin (LMP) as a structuring agent.
Results: The moisture content of microwave-vacuum-dried samples varied in the range 13.6-19.8% and water activity (a ) values were ~0.6. LMP and TP concentrations affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP.
Conclusion: Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1002/jsfa.12894 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!