Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings

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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Bibliographic Details
Main Authors: Pichler Anita, Pozderović Andrija, Moslavac Tihomir, Popović Kristina
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2017-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
raspberry cream fillings
additives
storage
colour
thermal properties
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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