Different methods for textural evaluation of freeze-dried candies during storage

DIEGO ARCHAINA; FACUNDO PIENIAZEK; VALERIA MESSINA; DANIELA SALVATORI; CAROLINA SCHEBOR

JOURNAL OF TEXTURE STUDIES

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2023

0022-4901

The textural changes along storage of two freeze-dried candies developed fromblackcurrant fruit, unflavored yogurt and different alternative sweeteners: one ofthem sweetened with honey/isomalt (HI) and another one sweetened withisomalt/stevia (IS), were analyzed through three different methods (instrumental,sensory and image analysis). Fresh candies were in the supercooled state, andpresented different structural and textural characteristics (HI: compact andhomogeneous, and IS: porous and crunchy), with Fmax values of 139 ±14 N and174 ± 16 N for HI and IS, respectively. After storage, the instrumental analysisshowed aprox. 60% average drop in Fmax and W values, in agreement with thedecrease observed by sensory analysis in hardness, fracturability and crispnessattributes. Image analysis showed an increase in the parameters related to thehomogeneity and the uniformity/smoothness for HI. A Pearson´s CorrelationCoefficients analysis showed that there was a good correlation between the threeused techniques, suggesting that the joint use of these methods could be performedfor a better understanding of complex food texture.