engleski

Effect of trehalose addition on phenols, colour and texture of orange jelly

The aim of this study was to investigate influence of trehalose addition on phenols, colour and texture of orange jelly. Orange jelly with trehalose addition was prepared by replacement of 10% of sucrose with trehalose. After preparation, phenol content was 1.1856 g GAE/kg and 1.0503 g GAE/kg in orange jelly and orange jelly with trehalose addition, respectively. During 135 days of storage, degradation of phenols occurred with positive influence of trehalose addition on phenol content. Loss of phenols during storage in orange jelly was 27.8% in comparison to 9.14% in orange jelly with trehalose addition. After preparation, L* was higher in jelly with trehalose addition indicating that those samples were lighter in comparison to jelly without trehalose addition, a* values were similar and b* value was higher for jelly with trehalose addition. Browning index in samples with trehalose addition had lower values than orange jelly after their preparation as well as after storage. Evaluated textural parameters were gel strength, rapture strength, brittleness and adhesiveness. After preparation, both jellies had the same gel strength (~2.9 g) and adhesiveness (~36.3 gsec). Orange jelly had higher rapture strength (134.246 g) than orange jelly with trehalose addition (124.169 g). Also, orange jelly had higher value of brittleness (215.058 mm) than jelly with trehalose addition (208.69 mm) indicating that jelly had higher elasticity than jelly with trehalose addition. These results showed that change in matrix composition, in our case trehalose addition, highly affects orange jelly properties.

orange jelly; trehalose; phenol content; colour; texture

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