Abstract
Chocolate-coated fruit is becoming more and more popular as a tasty snack. The subjects of the research were freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries. The DSC curves, sorption isotherms, and glass transition temperature were determined. The state diagrams of the freeze-dried strawberries and dark and milk chocolate-coated freeze-dried strawberries were investigated. The modulated differential scanning calorimetry (MDSC) technique was used to determine the glass transition temperature. The DSC diagrams of the studied samples showed differences in shape and course. The sorption isotherms of the freeze-dried strawberries and dark and milk chocolate-coated strawberries belonged to type II according to BET classification. A coating of milk or dark chocolate resulted in a significant reduction in the hygroscopic behaviour of the freeze-dried strawberries and could be considered a promising way to improve the shelf life of the product and improve the nutritional value for commercial production purposes.
Highlights
New products that act as snacks are in great demand in the snack market
Differences in shape and course were observed in the DSC diagrams of the freeze-dried strawberries and dark and milk chocolate-coated strawberries
The sorption isotherms of the freeze-dried strawberries and dark and milk chocolate-coated strawberries were classified as type II according to BET
Summary
New products that act as snacks are in great demand in the snack market. The development of novel snacks with nutritious ingredients has an effective role in improving diet quality. Eating between the main meals or snacking are popular behaviours throughout the world and are especially appreciated by children [1]. The nutritional quality of such snacks has to be greatly considered [2]. Consumption of fruit-based snacks increases the intake of nutrients and phytochemicals, which leads to positive health effects [3,4]. Fruit snacks may be prepared so they are comprised of a core portion coated with an outer shell. A wide range of edible ingredients could be used as cores and coatings
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