Factors affecting chemical and textural properties of dried tuber, fruit and vegetable

Abstract

The chemical components and cell structure of fruit and vegetable tissues are the main factors affecting the textural properties of fruit and vegetable crisps, while the pore structure formed inside the crisps determines their specific crispness. This study investigated the factors influencing the textural properties of different fruit and vegetable crisps by examining the differences between the chemical components, cell structures, pore-forming structures of six different fruits and vegetables. The results showed that there were large differences between the chemical components, cellular structure and pore structure among different fruits and vegetables. The chemical components in the raw materials of fruits and vegetables were the main factors affecting the textural properties of fruit and vegetable crisps, while the cellular structure was a secondary factor. The starch in starchy fruits and vegetables supported the structure of the product, which in turn increased its firmness. The chelating pectin (CSP) content of non-starchy fruits and vegetables was the main factor influencing hardness, cell wall material (CWM) content was the primary element affecting crispness. The pore structure of different fruit and vegetable crisps was mainly dominated by connected pores, with pore diameters mainly distributed between 20 and 150 μm. The isolated pores in the pore structure were the major elements impacting the textural properties of the product, followed by porosity.