Influence of sugars, modified starches and hydrocolloids addition on colour and thermal properties of raspberry cream fillings

• Autorzy: Pichler A. , Pezderovic A. , Maslavac T. , Popovic K.
• Języki publikacji: EN

Abstrakty

EN

This paper deals with the Influence of the addition of sugars (sucrose, fructose and trehalose), modifi ed starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fillings. In addition, the Influence of the above-mentioned additives on the colour and thermal properties of raspberry cream fillings stored at room temperature over a period of 8 and 16 months was investigated. Results showed that the highest anthocyanin content and total phenolic content were detected in raspberry cream filling prepared with sucrose and trehalose in combination with guar gum. During storage, after 8 and 16 months at room temperature, anthocyanin content and total phenolic content decreased. Results also showed that the kind of sugar and added modifi ed starches or hydrocolloids Influenced the thermal properties of cream fillings. During storage, a decrease was observed in both freezing temperature as well as enthalpy of cream fillings.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2017
• Tom: 67
• Numer: 1
• Opis fizyczny: p.49-58,fig.,ref.

Twórcy

autor

Pichler A.

• Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

autor

Pezderovic A.

• Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

autor

Maslavac T.

• Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

autor

Popovic K.

• Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Franje Kuhaca 20, 31000 Osijek, Croatia

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Identyfikatory

DOI

10.1515/pjfns-2016-0018