Influence of different hydrocolloids on physicochemical and heat-stable properties of fruit fillings.

High bakery-stability of fruit fillings during baking at elevated temperatures is a very significant and desirable quality attribute in the manufacturing of filled bakery products. This research was performed with the aim of evaluating the basic physicochemical changes that occur as well as the heat-stability of apple fillings during the baking process in the oven at a temperature of 200°C for 10 minutes. Three different hydrocolloids (xanthan gum, carboxymethyl cellulose and low methoxyl pectin) were added at the levels established by 2k Factorial Design to three different apple filling formulations which were processed from the same raw materials: aseptic apple puree, sugar, citric acid, and the effect of these hydrocolloids on the physico-chemical and heat-stable properties of the finished fruit fillings was investigated. There were obtained the final equations in terms of actual factors in order to describe the influence of total soluble solids and hydrocolloids on fruit fillings' heat-stable and physico-chemical properties. The adequacy of the regression equations was evaluated by the F-test for analysis of variance using statistical package STATISTICA v.6 and has shown that the model was statistically significant. 3D surface plots were drawn by using MATCAD v.15 to investigate the effect of all the factors on the response variables. The experimental data values closely agreed with the predicted ones of the developed models with acceptable percentage errors.