Journal Article

Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling

Pozderovic, A., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Pavlovic, J., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology, Pichler, A., J.J. Strossmayer Univ., Osijek (Croatia). Faculty of Food Technology

2012

Overview

The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of sucrose (27%), combination of sucrose (17%) and fructose (10%), and combination of sucrose (25.4%) and trehalose (1.6%) was observed. Modified starches, tapioca modified starch (1%) or waxy maize modified starch (1%), hydrocolloids, karaya (0.05%), or guar (0.05%) were added into the cream fillings too. The rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscometer. The consistency coefficient and flow index were calculated from the measured data. The results showed that waxy maize modified starch or guar gum additions into raspberry cream fillings had a greater impact on the cream filling consistency than tapioca modified starch or gum karaya. All raspberry cream fillings were non-Newtonian stationary fluids at the measured temperatures except cream fillings with sucrose and those with sucrose, fructose and guar gum at a low temperature. These cream fillings were non-stationary rheopectic fluids at 0 deg C. The above-mentioned sugars added influence the rheological properties of the cream fillings in different ways.

• Publisher: Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: ALMIDON / ALMIDONES MODIFICADOS / AMIDON / AMIDON MODIFIE / AZUCARES / BAKERY PRODUCTS / CALIDAD / COLLOIDE / COLLOIDS / COLOIDES / CONSISTANCE / CONSISTENCIA / CONSISTENCY / Corn / CREAM / CREMA / CREME / Flow index / Fluid flow / FOOD PROCESSING / FRAMBOISE / FRAMBUESA / FRUCTOSA / FRUCTOSE / FRUIT PULPS / Fruits / GOMA GUAR / GOMAS / GOMME / GOMME GUAR / GUAR GUM / GUMS / http://www.fao.org/aos/agrovoc#c_15219 / http://www.fao.org/aos/agrovoc#c_15525 / http://www.fao.org/aos/agrovoc#c_1763 / http://www.fao.org/aos/agrovoc#c_1951 / http://www.fao.org/aos/agrovoc#c_24152 / http://www.fao.org/aos/agrovoc#c_3118 / http://www.fao.org/aos/agrovoc#c_3126 / http://www.fao.org/aos/agrovoc#c_3441 / http://www.fao.org/aos/agrovoc#c_35356 / http://www.fao.org/aos/agrovoc#c_37969 / http://www.fao.org/aos/agrovoc#c_4883 / http://www.fao.org/aos/agrovoc#c_6400 / http://www.fao.org/aos/agrovoc#c_6458 / http://www.fao.org/aos/agrovoc#c_6553 / http://www.fao.org/aos/agrovoc#c_7369 / http://www.fao.org/aos/agrovoc#c_7495 / http://www.fao.org/aos/agrovoc#c_7507 / http://www.fao.org/aos/agrovoc#c_7657 / http://www.fao.org/aos/agrovoc#c_785 / http://www.fao.org/aos/agrovoc#c_7888 / http://www.fao.org/aos/agrovoc#c_8337 / hydrocolloids / Low temperature / MAIS CIREUX / MAIZ CEROSO / MODIFIED STARCHES / PROCESAMIENTO DE ALIMENTOS / PRODUCTOS DE PANADERIA / PRODUIT DE CUISSON / Properties (attributes) / PROPIEDADES REOLOGICAS / PROPRIETE RHEOLOGIQUE / PULPA DE FRUTAS / PULPE DE FRUITS / QUALITE / QUALITY / RASPBERRIES / raspberry cream fillings / RHEOLOGICAL PROPERTIES / Rheology / SACCHAROSE / Shear rate / Shear stress / STARCH / Starches / SUCRES / SUCROSA / SUCROSE / Sugar / SUGARS / TAPIOCA / TEMPERATURA / TEMPERATURE / TRAITEMENT DES ALIMENTS / TREHALOSA / TREHALOSE / Viscometers / VISCOSIDAD / VISCOSITE / VISCOSITY / WAXY MAIZE