LAUSR

Abstract This study shows the effect of an aerated structure changed by the addition of sugar and citric acid as well as aeration time on selected physical and sensory properties of freeze-dried hydrocolloid gels. Different hydrocolloids were used to prepare 3 types of gels: low-methoxyl pectin, a mixture of xanthan gum and locust bean gum, and a mixture of xanthan gum and guar gum, with and without sugars and citric acid. Gels were aerated for 5 and 9 min and after gelation were frozen (−45 °C, 2 h) and freeze-dried (30 °C, 24 h). Porosity, texture properties and color of the freeze-dried gels were investigated in relation to their sensory attributes. The flavor of the obtained samples was investigated as well. It was demonstrated that, in most cases, elongation of aeration time had no influence on the investigated properties, and that the type of hydrocolloid allowed obtaining diverse structures as well as physical properties and sensory analysis of the finished products. The addition of sugar and citric acid was found to strengthen gels structure.