Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore...

Freeze-dried restructured strawberry blocks (FRSB) are fascinated by numerous consumers. This study investigated the effect of different hydrocolloid additions, including guar gum, gelatin, pectin, and the composite of the three, on the pore structural properties and the textural quality of FRSB. The composite group of FRSB achieved the smallest pore structure parameters including porosity rate, total volume, average volume, and average area, followed increasingly by the groups of gelatin, guar gum, pectin, and the control, respectively. TPA hardness of FRSB in each group, from high to low, is: composite > guar gum > pectin > gelatin > control (P < 0.05). TPA elasticity, penetration hardness, and penetration work showed significant positive or negative correlation with various pore structure parameters of FRSB. Hydrocolloid addition, especially the composite group, can entitle FRSB with a denser and more stable porous network structure and a better appearance, significantly enhancing their hardness, crispness, and stickiness.