Fruits serve as a source of energy, vitamins, minerals, and dietary fiber. One of the barriers in increasing fruit and vegetables consumption is time required to prepare them. Overall, fruit bars have a far greater nutritional value than the fresh fruits because all nutrients are concentrated and, therefore, would be a convenience food assortment to benefit from the health benefits of fruits. The consumers prefer fruit bars that are more tasted followed by proper textural features that could be obtained by establishing the equilibrium of ingredients, the proper choosing of manufacturing stages and the control of the product final moisture content. Fruit bar preparations may include a mixture of pulps, fresh or dried fruit, sugar, binders, and a variety of minor ingredients. Additionally to the conventional steps of manufacturing (pulping, homogenizing, heating, concentrating, and drying) there have been proposed the use of gelled fruit matrices, dried gels or sponges, and extruders as new trends for processing fruit bars. Different single-type dehydration or combined methods include, in order of increasing process time, air-infrared, vacuum and vacuum-microwave drying convective-solar drying, convective drying, and freeze drying are also suggested as alternative to solar traditional drying stage. The dehydration methods that use vacuum exhibited not only higher retention of antioxidants but also better color, texture, and rehydration capacity. Antioxidant activity resulting from the presence of phenolic compounds in the bars is well established. Besides this, fruit bars are also important sources of carbohydrates and minerals. Given the wide range of bioactive factors in fresh fruits that are preserved in fruit bars, it is plausible that their uptake consumption have a positive effect in reducing the risk of many diseases.

Developments and trends in fruit bar production and characterization.

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations.

Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification

Optimisation of the acceptability of a low-sugar strawberry gel using different levels of strawberry pulp (200–900 g kg−1) and of mixed kappa-carrageenan-locust bean gums (1 : 1)(5.0–11.0 g kg−1) have been performed based on response surface methodology. A group of 91 consumers evaluated the acceptability of each one of the 16 formulations. Information obtained when considering the mean acceptance scores for all consumers as a dependent variable in regression analysis was compared with that obtained when using the mean acceptance scores for each of the consumer subgroups, segmented according to their similarity of preference by internal preference mapping. Only the linear effect of fruit was significant on the mean acceptance scores for all consumers. The three first segmented subgroups accounted for about 70% of the total consumers. The rest of consumers were randomly distributed and could not be grouped. While for subgroups 1 and 3 the composition factors considered did not show a clear influence on acceptability, for subgroup 2 variance in acceptability was very well explained in terms of fruit and hydrocolloid contents (R2=0.94).



© 1999 Society of Chemical Industry

Optimising acceptability of low-sugar strawberry gels segmenting consumers by internal preference mapping.

summarY RESTRUCTURED FRUITS OF INTERMEDIATE MOISTURE FROM CONCENTRATED PINEAPPLE, MANGO AND PAPAYA PULPS. The objective of this research was to establish a technological procedure for the production of restructured fruits with high contents (450 to 700 g/kg) of concentrated pineapple (39oBrix), mango (35oBrix) and papaya (16oBrix) pulps, and minimal amounts of sucrose using alginate or low methoxy pectin. Glycerol or glucose was used to suppress the water activity. Firmness values of 240 g for alginate gels or 1300 g for pectin gels, measured using the TA.XT2 Texture Analyser, can be used as indicators for structuring based on the cutting properties of the structured fruits. The structuring process includes the mixing under vacuum (88 kPa) of the concentrated pulp, previously heated to 60oC, and the hydrocolloid dispersed in sugar. Solutions of CaHPO 4 and Glucono-DeltaLactone were added to the mixture to favor gel formation. The results show the importance of raising the pineapple and mango pulp pH values to 4.00 with NaOH. Alginate produced the firmest gels and glycerol was the most efficient water activity suppressor. The papaya fruits structured with alginate presented greater firmness (above 3 kg). The pineapple gel with alginate could not be cut

/pdf/frutas-estruturadas-de-umidade-intermediaria-obtidas-de-45d708crz8.pdf

Frutas estruturadas de umidade intermediária obtidas de polpas concentradas de abacaxi, manga e mamão

Homogeneous texturized fruit was prepared by internal setting with alginate, insoluble calcium salt at neutral pH and with glucono-δ-lactone. Hydrolysis of the latter gradually lowered pH, thus inducing calcium release and gel setting. Gelation kinetics of blends at different initial pH levels were determined by following the evolution of the compressive force of gels with a Texture Analyser. Biexponential and Avrami models provided good overall descriptions of the different S-shaped setting-curves in relation to initial pH. The biexponential model could provide a good basis for a physico-chemical interpretation of the gelation phenomenon.

Influence of Initial pH on Gelation Kinetics of Texturized Passion Fruit Pulp

Agar- and alginate-based succulent texturized products were prepared using pasteurized grapefruit vesicles (juice sacs) entrapped within the gel structure. In both matrices, strength decreased as the percent of juice sacs increased. It was not possible to build an agar matrix with more than 350 g/kg cells. With alginate 50 g/kg more cells (up to 400 g/kg) could be added before a very weak, texturally unacceptable product was produced. For agar and alginate matrices, significant differences in strength were found when 150 g/kg and 100 g/kg juice sacs were added, respectively. No significant differences in strength were observed with the addition of higher proportions of juice sacs. The addition of juice sacs also tended to cause a decrease in the deformabilities of the textured products. By entrapping the vesicles within the gel matrix, a succulent product could be produced. The percent weight loss of liquid during compression increased with juice vesicle content of the product. Entrapment of juice cells within a matrix overcomes one of the limitations imposed on traditional texturized fruit products based on pulp, i.e. their inherent 'dryness'. Thus the liberation of sweetened liquid upon biting into the product results in a texture that more closely resembles that of real fruit.

Succulent, hydrocolloid-based, texturized grapefruit products

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Succulent, hydrocolloid-based, texturized grapefruit products