Published in Scientific Papers. Series D. Animal Science., Vol. LVI
Written by Janna CROPOTOVA, Svetlana POPEL
The present research investigates the effectiveness of incorporating amylopectin starch with gellan gum in fruit compositions to develop heat-stable fruit fillings resistant to syneresis. The heat-stable and water-retaining properties of the fruit fillings prepared in a wide range of soluble solids (30-70 ºBrix) and containing amylopectin starch and gellan gum in different concentrations were investigated. The novel amylopectin starch Eliane BC-160 was studied in bake-stable fruit fillings’ development not only as water-binding agent but also for a partial replacement of gellan gum used to improve heat-stable properties. The fruit filling samples with the same pH and various soluble solids were produced locally from apple puree, sugar, low acyl gellan gum, amylopectin starch and citric acid. The degree of syneresis wad determined for all fruit fillings along with control samples prepared without amylopectin starch. During the study it was revealed that amylopectin starch could be applied in combination with gellan gum for the development of bake-stable and syneresis-free fruit fillings with high quality characteristics, while reducing the standard doses of each of the ingredients by finding their common synergetic effect on heat-stable properties.
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