engleski

Change of plum puree rheological parameters during storage in the freezer

Research was conducted on plum puree (Prunus domestica L.) of cultivar “Bistrica” grown in the Slavonija region (Croatia). Rheological properties were measured during storage period of 6 months. Samples were stored in freezer on -18˚C. First series of samples was cooked up to 30% of dry matter. To the second series of samples sucrose was added ( 50 % of the mass of puree) and was cooked up to 70 % of dry matter. Measurements of rheological properties were carried out by rotation Rheometer at 40°C, and shear rates 0-60 s-1. There was a change of rheological parameters of samples with and without the addition of sucrose. Values of flow behavior index and flow consistency coefficient were within the limits for pseudoplastic systems.

plum; rheology; storage; dry matter; sucrose

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