engleski

Whipped cream with the addition of strawberry powder

The influence of the addition of strawberry powder (SP) (0, 5, 7.5 and 10%) and starch (0, 0.75 and 1.5%) on the physical and sensory properties of whipped cream (WC) was tested. The content of air (AC) immediately after foaming, the serum content (SC) after 24 h/4 °C, pH, colour, texture and sensory properties were analysed. Quantitative descriptive method by terms of strawberry and milk odour and taste, starchy taste, firm, homogeneous, foamy and creamy texture was used for the sensory evaluation. ANOVA showed that the SP and starch significantly affected almost all parameters. With higher SP content, the AC and SC decreased, where sample with 5% SP had almost a 3-fold lower AC and 5 to 6-fold lower SC compared to the samples without SP, and samples with 7.5 and 10% SP had a remarkably lower AC without separated SC. The colour parameters changed according to the SP contents and indicated a slight brightening due to the starch addition. Sensory scores for texture and colour followed instrumentally measured values. Regardless of the SP content, the strawberry taste was less pronounced compared to the milk taste, while starchy taste was influenced by both sources of variation and was least pronounced in samples with 7.5% SP. Considering the AC, SC and sensory score, 7.5% SP sample without starch showed to be the most acceptable. However, due to the insufficiently pronounced SP aroma as a consequence of drying process, obtained WC was lacking intense strawberry flavour.

whipped cream ; freeze-dried strawberry powder ; colour ; texture ; sensory properties

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