Evaluation of Rheological Properties of Apple Mass Based Desserts
Apple variety | apparent viscosity | hydrocolloids | pectin | texturizers.
The aim of the study was to evaluate the effect of
texturizers on the rheological properties of the apple mass and
desserts made from various raw materials. The apple varieties -
‘Antonovka’, ‘Baltais Dzidrais’, and ‘Zarja Alatau’ harvested in
Latvia, were used for the experiment. The apples were processed in a
blender unpeeled for obtaining a homogenous mass. The apple mass
was analyzed fresh and after storage at –18ºC. Both fresh and thawed
apple mass samples with added gelatin, xantan gum, and sodium
carboxymethylcellulose were whisked obtaining dessert. Pectin, pH
and soluble dry matter of the product were determined. Apparent
viscosity was measured using a rotational viscometer DV–III Ultra.
Pectin content in frozen apple mass decreased significantly (p<0.05)
compared to the fresh sample. The viscosity of apple desserts
immediately after their preparation depends on the physico-chemical
properties of apples and the texturizers used in the production.