Application of Different Compositions of Apple Puree Gels and Drying Methods to Fabricate Snacks of Modified Structure, Storage Stability and Hygroscopicity

The aim of this study was to determine the effect incorporation apple puree and maltodextrin agar sol on sorption properties structure dried gel. different drying methods behaviour aerated gels also observed. with addition 25% 40% concentration or without were prepared dried. foamed gel subjected freeze-drying, air-drying vacuum-drying. (adsorption isotherms, water uptake in time) investigated. relations between glass transition temperature, activity content obtained for some snacks. increase freeze-dried increased hygroscopicity decreased temperature (Tg). at given reduced by maltodextrin, which caused Tg. application enabled obtaining structures material. open-pore, fragile materials expanded matrix big holes characteristic vacuum-dried gels, but closed pores thick walls created during air-drying.