Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings
This paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose), modified starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above-mentioned add...
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| Format: | Article |
| Language: | English |
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2017-03-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0018/pjfns-2016-0018.xml?format=INT |
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| _version_ | 1832569373486743552 |
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| author | Pichler Anita Pozderović Andrija Moslavac Tihomir Popović Kristina |
| author_facet | Pichler Anita Pozderović Andrija Moslavac Tihomir Popović Kristina |
| author_sort | Pichler Anita |
| collection | DOAJ |
| description | This paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose), modified starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above-mentioned additives on the colour and thermal properties of raspberry cream fillings stored at room temperature over a period of 8 and 16 months was investigated. Results showed that the highest anthocyanin content and total phenolic content were detected in raspberry cream filling prepared with sucrose and trehalose in combination with guar gum. During storage, after 8 and 16 months at room temperature, anthocyanin content and total phenolic content decreased. Results also showed that the kind of sugar and added modified starches or hydrocolloids influenced the thermal properties of cream fillings. During storage, a decrease was observed in both freezing temperature as well as enthalpy of cream fillings. |
| format | Article |
| id | doaj-art-1787a7c95abd40dbb8311170b4e65c20 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2017-03-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-1787a7c95abd40dbb8311170b4e65c202025-02-02T21:34:58ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072017-03-01671495810.1515/pjfns-2016-0018pjfns-2016-0018Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream FillingsPichler Anita0Pozderović Andrija1Moslavac Tihomir2Popović Kristina3Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaFaculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaFaculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaFaculty of Food Technology, Josip Juraj Strossmayer University in Osijek, Franje Kuhača 20, 31000 Osijek, CroatiaThis paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose), modified starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above-mentioned additives on the colour and thermal properties of raspberry cream fillings stored at room temperature over a period of 8 and 16 months was investigated. Results showed that the highest anthocyanin content and total phenolic content were detected in raspberry cream filling prepared with sucrose and trehalose in combination with guar gum. During storage, after 8 and 16 months at room temperature, anthocyanin content and total phenolic content decreased. Results also showed that the kind of sugar and added modified starches or hydrocolloids influenced the thermal properties of cream fillings. During storage, a decrease was observed in both freezing temperature as well as enthalpy of cream fillings.http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0018/pjfns-2016-0018.xml?format=INTraspberry cream fillingsadditivesstoragecolourthermal properties |
| spellingShingle | Pichler Anita Pozderović Andrija Moslavac Tihomir Popović Kristina Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings Polish Journal of Food and Nutrition Sciences raspberry cream fillings additives storage colour thermal properties |
| title | Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings |
| title_full | Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings |
| title_fullStr | Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings |
| title_full_unstemmed | Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings |
| title_short | Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings |
| title_sort | influence of sugars modified starches and hydrocolloids addition on colour and thermal properties of raspberry cream fillings |
| topic | raspberry cream fillings additives storage colour thermal properties |
| url | http://www.degruyter.com/view/j/pjfns.2017.67.issue-1/pjfns-2016-0018/pjfns-2016-0018.xml?format=INT |
| work_keys_str_mv | AT pichleranita influenceofsugarsmodifiedstarchesandhydrocolloidsadditiononcolourandthermalpropertiesofraspberrycreamfillings AT pozderovicandrija influenceofsugarsmodifiedstarchesandhydrocolloidsadditiononcolourandthermalpropertiesofraspberrycreamfillings AT moslavactihomir influenceofsugarsmodifiedstarchesandhydrocolloidsadditiononcolourandthermalpropertiesofraspberrycreamfillings AT popovickristina influenceofsugarsmodifiedstarchesandhydrocolloidsadditiononcolourandthermalpropertiesofraspberrycreamfillings |