Research Article | OPEN ACCESS
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
School of Chemical and Energy Engineering, Zhengzhou University, No. 100 Science Road,
Zhengzhou, Henan 450001, China
Advance Journal of Food Science and Technology 2015 10:734-740
Received: January ‎8, ‎2015 | Accepted: February ‎5, ‎2015 | Published: July 10, 2015
Abstract
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 an 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.
Keywords:
Drying time, dumplings, food additive, freeze-dry, rehydration ratio, sense value,
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Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
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The authors have no competing interests.
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