Prevention of Syneresis from Softened Diets Using Freeze-infusion

Abstract

Freeze-infusion is a method for controlling hardness of food materials while retaining their shape by injecting macerating enzymes into them at low pressure after defrosting. In this study, we developed this method for prevention of syneresis from softened diets using freeze-infusion.

After defrosting frozen bamboo shoots, a stirred solution containing raw starch and the macerating enzymes was infused into them at low pressure. Subsequently, the bamboo shoots were macerated by the enzyme reaction. They were then heated to neutralize the enzymes and gelatinization of starch.

The method was capable of infusing both raw starch and enzymes into bamboo shoots and preventing syneresis through gelatipization. The effect depended on the raw starch content. Infusion of raw starch into the diets did not influence the hardness.

The results suggest that the freeze-infusion rnethod of raw starch is useful for controlling syneresis. This method can enhance the value of food products for persons with swallowing disorders and those receiving nursing care.