Production of innovative freeze-dried vegetable snack with hydrocolloids in terms of technological process and carbon footprint calculation

Abstract The aim of this study has been to analyse freeze-dried vegetable snacks in the form of a vegetable bar, which is residual waste arising from the production of frozen vegetables. The study has involved six recipes of vegetable gels to combine them into three-layer snacks. Hydrocolloid bars were freeze-dried to create porous structure. Two hydrocolloid systems were analysed: sodium alginate with calcium lactate and the mixture of locust bean gum with xanthan gum. Physical properties of obtained samples were studied and the carbon footprint for the production of each freeze-dried vegetables bar was calculated. The type of hydrocolloid has been mainly shown to have a significant impact on the on the physical properties and footprint of investigated snacks.