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  • 标题:Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
  • 本地全文:下载
  • 作者:Pichler A. ; Pozderović A. ; Pavlović J.
  • 期刊名称:Czech Journal of Food Sciences
  • 印刷版ISSN:1212-1800
  • 电子版ISSN:1805-9317
  • 出版年度:2012
  • 卷号:30
  • 期号:3
  • 页码:227-235
  • DOI:10.17221/329/2009-CJFS
  • 出版社:Czech Academy of Agricultural Sciences
  • 摘要: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 S (with sucrose) and SF (with sucrose and fructose) with guar gum at a low temperature. These cream fillings were non-stationary rheopectic fluids at 0°C. The above mentioned sugars added influence the rheological properties of the cream fillings in different ways.
  • 关键词:raspberry cream fillings; rheological properties; sugars; modified starches; hydrocolloids
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