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Influence of Sugars, Modified Starches and Hydrocolloids Additions on the Rheological Properties of Raspberry Cream Filling


Pichler, Anita; Pozderović, Andrija; Pavlović, Jasmina
Influence of Sugars, Modified Starches and Hydrocolloids Additions on the Rheological Properties of Raspberry Cream Filling // Czech journal of food sciences, 30 (2012), 3; 227-235 (međunarodna recenzija, članak, znanstveni)


Naslov
Influence of Sugars, Modified Starches and Hydrocolloids Additions on the Rheological Properties of Raspberry Cream Filling

Autori
Pichler, Anita ; Pozderović, Andrija ; Pavlović, Jasmina

Izvornik
Czech journal of food sciences (1212-1800) 30 (2012), 3; 227-235

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Raspberry cream fillings; rheological properties; sugars; modified starches; hydrocolloids

Sažetak
The influence of the addition of sucrose, fructose, and trehalose, modified stanche, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of sucrose (27 %), combination of sucrose (17 %) and fructose (10 %), and combination of sucrose (25.4 %) and trehalose (1.6 %) was observed. Modified starches, tapioca modified starch (1 %) or waxy maize modified starch (1 %), hydrocolloids, karaya (0.05 %), or guar (0.05 %) were added into the cream fillings too. The rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscosimeter. The consistency coefficient and flow index were calculated from the measured data. The results showed that waxy maize modified starch or guar gum additions into raspberry cream fillings had a greater impact on the cream filling consistency than tapioca modified starch or gum karaya. All raspberry cream fillings were Non-Newtonian stationary fluids at the measured temperatures except cream fillings S (with sucrose) and SF ( with sucrose and fructose) with guar gum at a low temperature. These cream fillings were non-stationary rheopectic fluids at 0°C. The above mentioned sugars added influence the rheological properties of the cream fillings in different ways.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus