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

Abstract

This paper deals with the infl uence of the addition of sugars (sucrose, fructose and trehalose), modifi ed starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fi llings. In addition, the infl uence of the above-mentioned additives on the colour and thermal properties of raspberry cream fi llings 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 fi lling 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 modifi ed starches or hydrocolloids infl uenced the thermal properties of cream fi llings. During storage, a decrease was observed in both freezing temperature as well as enthalpy of cream fi llings.

Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose

“…However, in the case of sucrose, samples prepared with a higher amount had higher proanthocyanidins content. Our results are in agreement with other studies that showed similar results on the protection of phenolics, flavonoids and anthocyanins by disaccharides’ addition under different conditions during processing and storage, and emphasized that trehalose had a higher protective effect [ 18 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 30 ]. As was the case in our study, Kopjar et al [ 18 ] also showed that with the increase of trehalose addition (3%, 5% and 10%) to strawberry cream fillings (evaporated and freeze-dried), an increase of phenolics and anthocyanins occurred, and this trend was retained during storage.…”

“…Sucrose is established as a commonly used saccharide in fruit product formulations, while the utilization of trehalose in the formulation of fruit products has been increasing. Sucrose and trehalose’s impact on volatiles and phenolics in different fruit products has been investigated in numerous studies [ 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. It was concluded that disaccharides’ effect on fruit product quality depended on its type as well as the amount.…”

Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings

“…Study on the stability of phenolics in raspberry cream fillings prepared with different hydrocolloids and with the addition of saccharides (different combinations of sucrose, fructose and trehalose) revealed that samples with trehalose addition had the highest content of phenolics after preparation as well as after 8 and 16 months of storage. The same tendency was observed for antioxidant activity evaluated by DPPH method [ 28 ]. In our study, good correlation between antioxidant activity and phenolics couldn’t be established.…”

“…Also, there have been studies showing similar results on the protection of phenolics, flavonoids and anthocyanins by trehalose addition under different conditions during processing and storage [ 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. The impact of sucrose, maltose and trehalose in freeze-dried tart cherry puree was investigated by Lončarić et al [ 27 ], and the authors concluded that the type of disaccharide and its amount played an important role in the retention of phenolics, flavonoids and anthocyanins.…”

“…Additionally, these fruits are well known for their specific, pleasant flavor [ 13 , 14 ]. The effect of sweeteners on fruit product quality during processing and storage has been the subject of many studies [ 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. Chemical isomers sucrose, maltose and trehalose were chosen for this study.…”