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Influence of disaccharides type on phenolics and volatiles of blackberry cream fillings

Blackberry cream fillings were prepared with blackberry juice, citrus fiber (5%) and disaccharides (50%). Three disaccharides were used. Sucrose as commonly used sugar, and trehalose and maltose, disaccharides that are less sweet than sucrose. Amount of phenolic compounds, proantocyanidins and antioxidant activity were evaluated as well as amount of volatile compounds. Type of disaccharides had an effect on phenolics and proantocyanidins, but there were no difference between samples in antioxidant activity (regardless of used method – DPPH, ABTS, FRAP and CUPRAC). The highest amounts of phenolics were detected in samples with trehalose addition while samples with maltose had the highest amount of proantocyanidins. Overall, 29 volatiles were detected in samples. The most abundant groups were terpenes and aldehydes and ketones. The highest amounts of terpenes were detected in samples with trehalose addition while sucrose samples had the lowest amount of these compounds. Aldehydes and ketones were detected in the highest amount in samples with sucrose addition while samples with maltose had the lowest amount of these volatiles. These results indicate that selection of adequate disaccharide is very important since it can influence on final quality of the product.

blackberry cream fillings ; sucrose ; trehalose ; maltose ; phenolics ; volatiles

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