engleski

The influence of sugars and the addition of modified starches on the retention of aroma compounds in the BlackBerry puree

Aroma compounds are very important for fruit quality. Knowledge of its stability is of great importance, since it helps to predict the shelf-life of products, and technological processes in order to make more consumer-friendly products. In this study different sugars (sucrose, fructose and trehalose), and modified starches (tapioca and waxy maize modified starches) were used for blackberry puree preparation and their influence on blackberry aroma compounds were investigated. Samples were prepared only with addition of sugars and with addition of sugars and modified starches. Using gas chromatography-mass spectrometry (GC/MS) and SPME sampling technique it was determined thirty-six ingredients in the blackberry puree, divided into eight groups: terpenoids, alcohols, acids, norisoprenoids, lactones, esters, C6 compounds and others. Addition of sugars in the blackberry puree showed no significant impact on retention of aroma compounds. Modified starches addition in samples with sugars increased the content of C6 compounds, terpenoids, norisoprenoids and lactones. Acid content was significantly less with added sugars and modified starches. Comparing addition of modified starches, samples with waxy maize modified starch addition had higher aroma retention in comparison to samples with tapioca modified starch addition. However, puree with addition of sugar, trehalose, in combination with waxy maize modified starch had the highest retention of aroma compounds. Our results showed that small modifications (addition of different modified starches) of the food matrix composition greatly affected the aroma compounds of blackberry puree, probably due to the interactions between the food matrix ingredients.

aroma compounds, sugars, modified starches, blackberry puree

nije evidentirano