Abstract
The effect of polymers (gelatin, starch, and maltodextrin) on the physical properties of freeze-dried model soup (sodium chloride, sucrose, and monosodium glutamate) was investigated. The polymers were added to the soup solution at 1 or 3% (w/v), which was then freeze-dried at 25 or 50 °C. Gelatin and maltodextrin prevented crystallization of sodium chloride to a greater extent than starch under freezing. Freeze-drying was conducted above the freeze-concentrated glass transition temperature. Polymer addition prolonged drying time, but prevented structural deformation. Gelatin enhanced the physical strength of the freeze-dried solid more than starch and maltodextrin because of its gel-network. In a dissolution test, 1% gelatin, and 1 and 3% maltodextrin exhibited greater dissolution than the other samples. The drying rate was lower at 50 °C, with minor modifications to the other properties. From these results, it was concluded that 1% gelatin was useful as a physical stabilizer for freeze-dried soup.
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The datasets used and/or analysed during the current study are available from the corresponding author on reasonable request.
Abbreviations
- a w :
-
Water activity
- CS:
-
Corn starch-added sample
- DSC:
-
Differential scanning calorimetry
- GL:
-
Gelatin-added sample
- MSG:
-
Monosodium glutamate
- MD:
-
Maltodextrin-added sample
- ND:
-
No data
- SD:
-
Standard deviation
- T e :
-
Eutectic temperature
- T g’:
-
Freeze-concentrated glass transition temperature
- T m :
-
Melting temperature
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Acknowledgements
The authors kindly acknowledge Mr. T. Miyazaki (Keyence Co., Osaka, Japan) for the use of the 3D scanner and the recreation of 3D images.
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TS carried out the experiments and wrote the MS; KO designed and supervised freeze-drying process; KK supervised the work and edited the manuscript.
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Sogabe, T., Ohira, K. & Kawai, K. Effect of polymer addition on the physical properties of freeze-dried soup solid. J Food Sci Technol 59, 1510–1519 (2022). https://doi.org/10.1007/s13197-021-05161-x
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DOI: https://doi.org/10.1007/s13197-021-05161-x