ESTIMATION OF THE PHYSICOCHEMICAL PROPERTIES OF HEAT-STABLE FRUIT FILLINGS

The objective of this work was to analyze the main physicochemical properties of the fruit fillings prepared by using a heat-stable blend based on two hydrocolloids: low acyl gellan gum and amylopectin starch. Cherry and peach purees thawed after 1 month of freezer storage were used as a primary raw material in the preparation of fruit fillings. These were assayed for pH, soluble solids, total titrable acidity and total polyphenols before being used in the process of making fruit fillings. The same physicochemical parameters were investigated in the fillings prepared from the fruit purees presented above. In order to find out how the main quality characteristics of fruit fillings are affected by the thermal treatment during preparation and how the heat-stable complex containing low acyl gellan gum and amylopectin starch is capable to save a part of the essential compounds naturally found in the used fruit-based raw material, the control samples of fruit fillings (without heat-stable complex) were additionally prepared.