Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin.

As shown in Figure 1 b, with the increase in gelatin and guar gum concentration, the chewiness of the FRSB showed a slightly increasing trend.

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As the pectin concentration increased, the chewiness of the FRSB showed a decreasing trend, while the gelatin caused an increasing trend in chewiness, as illustrated in Figure 1 c.

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Figure 1 a shows that with the increase in guar gum and pectin concentration, the chewiness of the FRSB showed a decreasing trend.

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