Rheological Characterization of Fruit Fillings

Abstract

Fruit preparations like fruit ripples, fruit fillings, fruit toppings, and fruit sauce represent intermediate products used in bakery product, fermented milk products. Rheological properties of fruit preparations are of prime interest in designing unit operations, process optimization, and quality assurance; also provides the information to discuss foods and their molecular structure, textural characteristics changes during process also the mathematical views for new product development. The sensory concepts such as mouthfeel and body could be linked up with consistency as well as more rheological properties referring to the texture characteristics of the products. The rheological properties of fruit ripple mostly get affected by the fruit content, type, and concentration of hydrocolloids, starches, sweetening agents, acidity regulators, and processing conditions. Hydrocolloids should be used in combination to get proper gel structure, heat stability, and structural stability. Native starch fails to withstand with high heat processing thus, should be chemically modified, and/or used in combination of hydrocolloids. Fruit ripples when added with hydrocolloids/starch act as non-Newtonian pseudoplastic fluid. Oscillatory tests can be used for determination of the viscoelastic properties such as Gʹ (storage modulus) and Gʹʹ (loss modulus). Herschel–Bulkley model can be fitted adequately with minimum standard errors.