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

Autori
Pichler, Anita ; Kerekeš, Anita ; Pinkle, Tijana ; Kopjar, Mirela

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

Skup
International conference on new kowledge on chemical reactions during food processing and storage CHEMICAL REACTIONS IN FOODS VIII

Mjesto i datum
Prag, Češka Republika, 15.02.2017. - 17.02.2017

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA