Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes

•Cell wall polysaccharides constructed the scaffold of freeze-dried cubes and inhibited structural collapse.•Natural starch granules blocked collapse as fillers and reduced crispiness.•Mono-/disaccharides were responsible for the hardness and crispiness.•Mono-/disaccharides reduced the size of porou...

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Veröffentlicht in:	Food chemistry 2022-11, Vol.395, p.133574-133574, Article 133574
Hauptverfasser:	Feng, Shuhan, Bi, Jinfeng, Yi, Jianyong, Li, Xuan, Li, Jiangkuo, Ma, Youchuan
Format:	Artikel
Sprache:	eng
Schlagworte:	Cell wall polysaccharides Freeze drying Hygroscopicity Microstructure Pectin Texture
Online-Zugang:	Volltext
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