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Pregled bibliografske jedinice broj: 401912

Influence of storage on rheological properties of raspberry puree with addition of sugars, modified starches and hydrocolloids


Pozderović, Andrija; Pichler, Anita; Ergović, Maja
Influence of storage on rheological properties of raspberry puree with addition of sugars, modified starches and hydrocolloids // Book of Abstract/The 2008 Joint Central European Congress/4th Central European Congress on Food/6th Croatian Congress of Food Technologists, Biotechnologists and nutritionists / Galić, Kata (ur.).
Zagreb: EURO-V.A.L. d.o.o., 2008. str. 87-87 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
Influence of storage on rheological properties of raspberry puree with addition of sugars, modified starches and hydrocolloids

Autori
Pozderović, Andrija ; Pichler, Anita ; Ergović, Maja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstract/The 2008 Joint Central European Congress/4th Central European Congress on Food/6th Croatian Congress of Food Technologists, Biotechnologists and nutritionists / Galić, Kata - Zagreb : EURO-V.A.L. d.o.o., 2008, 87-87

ISBN
978-953-99725-2-1

Skup
The 2008 Joint Central European Congress/4th Central European Congress on Food/6th Croatian Congress of Food Technologists, Biotechnologists and nutritionists

Mjesto i datum
Cavtat, Hrvatska, 15-17.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Raspberry puree; rheological properties; modified starches; hydrocolloids

Sažetak
The rheological properties of foods are important quality factor. Chemical compositions, technological process of production and different food additives have influence on rheological properties of food. Starch is used as additive in many foods for improving of rheological properties and gelling. Natural starch is not suitable for application in many foods because of retrogradation, syneresis and low stability. Because of above mentioned, modified starches are in use. For consistency and stability increasing and for gelling in food production, hydrocolloids are used too. This paper deals with an influence of storage on rheological properties of raspberry puree with sugars, modified starches and hydrocolloids addition. The puree was made by mashing of raspberry and with addition of sucrose (27 %) and combination of sucrose (17 %) and fructose (10 %). Modified starches, textra (1%) and frigex (1%), hydrocolloids, karaya (0, 05 %) and guar (0, 05 %) were added in mentioned purees. All of purees were put in the bottle and pasteurised on 85°C within 15 minutes. Pasteurised purees were stored at room temperature and at 4°C.Rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscosimeter, model DV – III + Digital Rheometer, Brookfield Engineering Laboratories. Results showed that examined additives had a different impact on rheological properties of raspberry puree. The maximal consistency had the puree with addition of frigex. During storage at room temperature significant decrease of consistency at all additives except frigex additive occurred. The storage at 4°C didn't have significant effect on consistency decrease.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
113-1130475-0565 - Unapređenje procesa proizvodnje hrane (Andrija Pozderović, )

Ustanove
Prehrambeno-tehnološki fakultet, Osijek