Affiliation:
1. Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland
Abstract
The study aimed to evaluate the effect of storage temperature on quality changes in freeze-dried carrot–orange–ginger (COG) snacks obtained with 2% of apple (AP) or blackcurrant (BP) pomace powder or 1.5% of pectin (LMP). The material was stored at 4, 25 and 40 °C for 1, 3, 6 and 12 months in pouches impermeable to vapour, oxygen and light. Water content and activity, texture, colour, total polyphenol content and antioxidant activity were examined to evaluate the products’ quality. During storage, water content and activity fluctuations were noted, but no critical values were exceeded. Texture properties remained stable in snacks with pomace powders compared to those with pectin, the hardness of which significantly decreased when stored at ambient and elevated temperatures. However, the product with pectin was found to change colour the least over time. The results obtained for chemical properties were not clear, but they strongly indicated the occurrence of the transformation of some chemical compounds. Overall, a lowered temperature helped to maintain the quality of the freeze-dried snacks for the longest time. The presented research contributes to the general knowledge of the behaviour of innovative products with the addition of nonconventional but sustainable compounds, revealing the potential for quality and stability improvements.