Analysis of selected functional properties, resource demands, and energy consumption of freeze‐dried vegetable snacks

Abstract

The study aimed to investigate a possibility of using fruits (apple and blackcurrant) pomace as carrier agents in freeze-dried snacks and analyze selected properties of obtained products in comparison to snacks with addition of pectin as traditional carrier in terms of physical and functional characteristics modification. The addition of fruits pomace powders caused significant porosity and hygroscopicity reduction. The type of carrier also affected color and structure of the freeze-dried snacks. Moreover, applied additives influenced textural properties inducing products with fruits pomace powders brittle and more fragile in comparison to material with pectin. Reformulation did not affect energy consumption that was determined mostly by freeze drying (90%), but replacement of hydrocolloid with fruit pomace powders may reduce environmental impact of freeze-dried products. Considering obtained findings and possibilities resulting from application of pomace in new food products, further research is needed, especially in terms of influencing nutritional value and storage properties by such additives. Novelty impact statement The manuscript is focused on the newest approach in food technology related to management of food waste and by-products as additives modifying properties of freeze-dried materials. Our study included examination of the impact of fruits pomace powders as carrier agents in freeze-dried fruit and vegetable snacks in relation to traditional hydrocolloid carrier on selected properties that are important in terms of stability and attractiveness of food products. Second part of the study was assessment of resource demand of manufacturing such products aimed on the possibilities of environmental impact reduction.