engleski

Thermal Behaviour of Strawberry Cream Fillings in Presence of Trehalose Studied by Differential Scanning Calorimetry

The objective of this study was to investigate influence of trehalose addition (3, 5 or 10 %) in strawberry cream fillings during preparation of the samples on thermal behaviour (glass transition temperatures, melting temperature and enthalpy of melting). Samples were prepared by evaporation and freeze-drying. Addition of trehalose and preparation process strongly influenced thermal behaviour of strawberry cream fillings. Glass transition temperatures increased with increase of trehalose addition, in both freeze-dried and evaporated samples. Higher values were determined in freeze-dried samples. Melting temperatures were higher in evaporated samples in contrast to freeze-dried samples. In freeze dried samples with addition of trehalose, melting temperatures decreased, also enthalpy of melting decreased. In evaporated samples melting temperatures didn’t depend on trehalose addition, and values were almost the same for all samples. Enthaply of melting for those samples had the lowest value in sample without trehalose addition, while other samples had similar values.

phase transition; trehalose addition; preparation process; strawberry cream filling

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