Naslov
The influence of the addition of modified starches and hydrocolloids on the phenolic compounds in red wine cream filling

Autori
Ivić, Ivana ; Kopjar, Mirela ; Liška, Matea ; Marić, Maja ; Pichler, Anita

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts: 10th International Congress "Flour-Bread 19" and 12th Croatian Congress of Cereal Technologists "Brašno-Kruh 19", June 11th- 14th 2019 / Jozinović, Antun ; Budžaki, Sandra ; Strelec, Ivica ; Lončarić, Ante - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2019, 32-32

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
red wine ; modified starch ; hydrocolloid ; phenolic compounds

Sažetak
Although wine is primarily used as a drink, it is also often used as a supplement during cooking, mostly to enhance the flavour of various sauces. In addition to the flavour, the texture, thickness, and colour of such prepared dishes are of great importance for consumers. To achieve the desired thickness, different thickening agents can be added, like modified starches (isolated from waxy maize, tapioca, or potato) and hydrocolloids (guar gum, cellulose, xanthan gum). In this study, modified starches (5%) and hydrocolloids (1%) were added to red wine (Cabernet Sauvignon) and after ten minutes of cooking at 85 °C, red wine cream fiIIing was obtained. The aim was to determine the influence of the addition of thickening agents on the retention of phenolic compounds in the samples mentioned above. The concentrations of total polyphenols and anthocyanins, as well as polymeric colour and antioxidant activity were determined spectrophotometrically, and the resuIts were compared to untreated wine and wine cooked without thickening agents. The resuIts have shown that the samples cooked with hydrocolloids cellulose and xanthan gum had the highest retention of phenolic compounds, followed by the samples cooked with tapioca and waxy maize modified starch. The lowest concentrations of phenolic compounds were found in the samples cooked with hydrocolloids guar gum and with potato modified starch (with the exception of anthocyanin retention, where the sample with potato modified starch had the second highest concentration).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA