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Texture and aroma profile of sour cherry fillings

Sour cherry fillings can be used as the semi-product for preparation of different products like pie, cakes, bakery products, milk products. It is necessary to obtain high quality of the semi-product that could be used in further processing and usually different additives are used, such as hydrocolloids and sugars. In this study, the sour cherry fillings were prepared with the addition of hydrocolloids (guar gum or xanthan ; 0.6%) and sugars (sucrose or trehalose ; 50%). Textural parameters that were selected for comparison of samples were firmness, consistency, cohesiveness and index of viscosity. Samples prepared with the xanthan had higher firmness than guar gum samples, and in both case samples with addition of trehalose had lower values of the firmness. Values of consistency were the same in samples guar gum/sucrose and xanthan/sucrose, also the same values were determined in guar gum/trehalose and xanthan/trehalose. Samples with trehalose addition had lo! wer value s of consistency than sucrose samples. Cohesiveness and index of viscosity were higher in samples that were prepared with guar gum, and samples with sucrose addition had higher values of these parameters. In sour cherry puree, 22 aroma compounds were identified which were divided into four groups: terpenoids, carbonyl compounds, alcohols and esters. Aroma compounds of sour cherry fillings were compered to aroma compounds of sour cherry puree. In all filling samples, carbonyl compounds were determined in higher amount than in puree. Terpenoids and esters were retained in higher amount in samples when trehalose was added, while alcohols were determined in higher amount in samples with sucrose. Matrix composition and interactions during processing greatly affected texture and aroma compound retention in sour cherry fillings.

sour cherry fillings, , hydrocolloids, , sugars, texture, aroma

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