engleski

Aromatic profile of raspberry cream fillings with sugars, modified starches and hydrocolloids

Knowledge of the aroma properties has great significance for fruit product processing as well as fruit product acceptability. Fruit products based on raspberry are usually obtained from puree. Due to evaluation of organoleptic properties of final product it is necessary to understand the properties of aroma puree as well as influence of different additives and processing methods. The objective of this study was to investigate the retention of aroma compounds in raspberry cream fillings with addition of sugars (sucrose, sucrose/fructose or sucrose/trehalose), modified starches (tapioca or corn starch) and hydrocolloids (karaya or guar gum). For this purpose, raspberry cream fillings were prepared with different combinations of sugars, sugars/modified starches and sugars/hydrocolloids. The aroma profile of raspberries was determined in fresh, pasteurized raspberry puree and in prepared raspberry cream fillings. Determination of aroma profile of raspberry samp! les was c arried out by gas chromatography with mass spectrometry. In raspberry puree, eighteen aroma compounds were identified which were divided into three groups: terpenoids, carbonyl compounds and acids. After pasteurisation, retention of terpenoids was 45%, carbonyl compounds 60% and acids 81%. In the case of samples prepared by different sugar combinations, the highest retention of terpenoids was observed in sugar/trehalose samples, 70%, but there was no significant difference for acids and carbonyl compounds between samples with sugar addition. Terpenoids and carbonyl compounds had the highest retention in samples with sucrose/trehalose and modified starches additions (83%) while acids were retained in the highest amount in sucrose/starches samples (45%). In the case of hydrocolloids addition, samples with addition of sucrose/trehalose and karaya had the highest retention of terpenoids (87%) and carbonyl compounds, while samples with addition of sucrose and hydrocolloids had t! he highes t addition of acids. Matrix composition and interactions during processing greatly affected aroma compound retention in raspberry cream fillings.

Raspberry fillings, sugars, modified starches, hydrocolloids, aroma compounds

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