Naslov
Influence of pasteurization and hydrocolloids addition on rheological properties of raspberry puree

Autori
Pozderović, Andrija ; Pichler, Anita ; Popović, Kristina ; Moslavac, Tihomir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of International Scientific and Professional Conference 14th Ružička days „Today science – tomorrow industry“. / Jukić, A. - Zagreb : Osijek : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI) ; Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013, 276-282

ISBN
978-953-6894-51-2

Skup
14th Ružička days „Today science – tomorrow industry

Mjesto i datum
Vukovar, Hrvatska, 13.09.2012. - 15.09.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
raspberry purees ; pasteurization ; rheological properties ; hydrocolloids

Sažetak
Hydrocolloids are used as an additives in many foods to provide better rheological properties and for gelling. Natural starch is not suitable for application in many food products because of retrogradation, syneresis and low stability. In order to obtain the required functional properties, instead native starch we often use hydrocolloids or modified starches. This paper deals with the influence of pasteurization and addition of hydrocolloids on rheological properties of raspberry puree. Raspberry purees were prepared with addition of hydrocolloids, karaya (0.05 %) or guar (0.05 %). The rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscometer, model DV – III + Digital Rheometer, Brookfield Engineering Laboratories. Consistency coefficient k and flow index n were calculated from measured data (τ and D). Results showed that guar gum addition in raspberry purees had bigger impact on puree consistency than gum karaya. All raspberry purees were Non-Newtonian stationary fluids at measured temperatures. Pasteurization also had influence on rheological properties of puree with addition of hydrocolloids, but had no affect on above mentioned properties of basic raspberry puree.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA