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A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION
Author(s) -
LUH NANCY,
KAREL MARCUS,
FLINK JAMES M.
Publication year - 1976
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1976.tb01108.x
Subject(s) - dehydration , texture (cosmology) , food science , freeze drying , food products , dried fruit , chemistry , materials science , chromatography , computer science , artificial intelligence , biochemistry , image (mathematics)
Acceptance of new food resources may be achieved by simulation of traditional foods. Sodium alginate gels may be used to produce a desirable fruit‐like texture useful as a base for fabricated nutrient‐controlled foods. A two‐step gelation process has been used to produce fruit‐like textured products. These products can be flavored as desired and utilized without further processing to simulate fresh fruit pieces, or they may be either frozen and thawed, or freeze dried and rehydrated without loss of desirable texture. The freeze‐dried materials rehydrate rap idly and when incorporated into food products such as yogurt, the rehydrated material compares favorably with rehydrated freeze‐dried fruits or currently available commercial fruit yogurts.