engleski

Influence of sugars, modified starches and hydrocolloids addition on colour and thermal properties of raspberry cream fillings

This paper deals with the infl uence of the addition of sugars (sucrose, fructose and trehalose), modifi ed starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fi llings. In addition, the infl uence of the above-mentioned additives on the colour and thermal properties of raspberry cream fi llings stored at room temperature over a period of 8 and 16 months was investigated. Results showed that the highest anthocyanin content and total phenolic content were detected in raspberry cream fi lling prepared with sucrose and trehalose in combination with guar gum. During storage, after 8 and 16 months at room temperature, anthocyanin content and total phenolic content decreased. Results also showed that the kind of sugar and added modifi ed starches or hydrocolloids infl uenced the thermal properties of cream fi llings. During storage, a decrease was observed in both freezing temperature as well as enthalpy of cream fi llings.

raspberry cream fillings ; additives ; storage ; colour ; thermal properties

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