Abstract
The study examined the influence of the process of extrusion on the physical properties and nutritional composition of black chokeberry pomaces. It has been determined that the extrusion process resulted in a reduction of the content of anthocyanins and fibre, but an increase of the contribution of simple sugars. In order to assess the phase transitions occurring in the products, a state diagram was utilized, which was constructed using the freezing and vitrification curve and values characterizing the conditions of maximum cryoconcentration. The determined values of critical water activity (based on water activity concepts) indicate that pomaces and extrudates retain crispiness in storage under moderate environmental relative humidity conditions. However, in the case of the glass transition concept, the determined values of water activity indicate that products stored in room temperature must be protected against the influence of humidity.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call