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Low-molecular-weight polysaccharide and polyol impregnation enhances the rehydration recovery capacity of freeze-dried potato slices
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DOI：10.1016/j.fochx.2026.104112.png)
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Abstract
En 中文
• Irreversible cellular damage was observed in potato slices after freeze-drying and rehydration. • Sorbitol enhanced rehydration and moisture recovery in freeze-dried potatoes. • LF-NMR and MRI showed sorbitol-maintained water distribution near fresh levels. • Sorbitol entitled rehydrated FD samples with higher TPA hardness and chewiness. • Trehalose and sorbitol better preserved cell structure in rehydrated FD samples.
Keywords:
Low molecular weight
Polysaccharides
Polyols
Potato slices
Vacuum freeze-drying
Rehydration
Recovery
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