Effects of the Gel Addition Amount on the Drying Characteristics and Quality of Apricot and Rose Paste Composite Fruit Peel
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Abstract:
The effects of the amount of gel additive on the drying characteristics and quality of apricot and rose paste composite fruit peel were studied. To accelerate the drying rate and improve the quality of apricot and rose paste composite fruit peel, different amounts of a single gel were added and the drying characteristics and quality of the fruit peel were studied using a single-factor test. Subsequently, a Box-Benhnken response surface test was designed on the basis of the results of the single-factor test. With drying rate, hardness, Vc content, and sensory score as response values and AGAR, β-cyclodextrin, sodium alginate, and pectin content as the independent variables, the optimal compound addition amount and proportion of gel were obtained. The quality of the composite fruit peel was studied from different perspectives. It was found that the quality changed to different degrees when the amount of gel was excessive or insufficient. Based on the drying rate, texture, Vc content, and sensory scores, 37.5% AGAR, 25% β-cyclodextrin, 25% sodium alginate, and 12.5% pectin were selected as the optimal content, and their ratio in the compound gel was 3:2:2:1. Compared with the use of a single gel, the composite gel had a greater synergistic effect, accelerated the drying rate, and improved the quality of the apricot and rose paste composite peel. The findings provide a technical reference and guidance for the development of the fruit peel industry and market development.
