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Abstract
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Article Information:
Effects of Food Additives on Drying Rate, Rehydration Ratio and Sense Value of Freeze-dried Dumplings
Xingli Jiao, Xiang Gui, Hua Li and Ying Xiong
Corresponding Author: Hua Li
Submitted: January 8, 2015
Accepted: February 5, 2015
Published: July 10, 2015 |
Abstract:
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Dumpling has always been a traditional and delicious food in China. Nevertheless, the rehydration effects, especially the nip of dumplings, are far from people’s satisfaction. To solve this problem, in this study, aimed at the improving the rehydration properties of freeze-dried dumplings, three kinds of food additives, including compound phosphate, soybean lecithin and guar gum, were added into dumplings wrappers. Results showed that, the drying rate, rehydration ratio and sense value were the highest with respective addition of 0.1% compound phosphate, 0.6% soybean lecithin and 0.35% guar gum. The interactions between freeze-dried dumplings and food additives were discussed, which provided the theory foundation for preparation of freeze-dried food.
Key words: Drying time, dumplings, food additive, freeze-dry, rehydration ratio, sense value,
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Cite this Reference:
Xingli Jiao, Xiang Gui, Hua Li and Ying Xiong, . Effects of Food Additives on Drying Rate, Rehydration Ratio and Sense Value of Freeze-dried Dumplings. Advance Journal of Food Science and Technology, (10): 734-740.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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