Sensorial Characterization of Foods Before and After Freeze-drying

Freeze-dried foods can be easily transported at normal temperatures, stored for a long period of time and consumed with a minimum of preparation. The purpose of the study was to investigate the study the freeze-dry processing, to study the sensory characteristic of the initial and final dried product. The food sample used banana, apple, kiwi, baked sweet potato, tofu, pudding, plain yogurt drink and brown rice milk. Physico-chemical quality parameters such as color values, texture, shape and taste profiles also moisture content were determined for the fresh and freeze dried samples. The moisture content value decreased after freeze dry processing whereas color brightness values increased, the original color and the shape of the sample is maintained, the texture become crisp, spongy, soft, easily to destroy and crumbly when exposed with tongue. Keywords: Freeze-dried foods; Freeze-dry processing; Moisture content