Applied Sciences (Jun 2024)

Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars

  • Agnieszka Ciurzyńska,
  • Monika Janowicz,
  • Magdalena Karwacka,
  • Sabina Galus

DOI
https://doi.org/10.3390/app14125215
Journal volume & issue
Vol. 14, no. 12
p. 5215

Abstract

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The aim of this study was to analyze the selected physical properties of vegetable bars coated with a coating based on pork gelatin (8% or 12%) with (25% or 50%) or without vegetable broth. The scope of work included developing the composition of edible coatings; preparing bars and coating freeze-dried vegetable bars; analyzing the water activity, dry matter content, the structure of vegetable bars based on microscopic analysis, and porosity; and then conducting a comparative analysis of the obtained results. The analyses show that the composition of the coating and the coating method influence the structure and selected physical properties of freeze-dried bars. Coating freeze-dried vegetable bars increases their water activity to the range of 0.215–0.389, and reduces their dry matter content to 93–96%. The porosity of the samples decreased (85–91%), but the use of coatings in the form of an edible film was more beneficial than immersing the dried material in a film-forming solution. The addition of vegetable broth to edible films improves the physical properties of the dried fruit and may additionally increase the taste of vegetable bars.

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