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Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties for specific use, it is subjected to various modifications. High-voltage electrical discharge (HVED) treatment, as a non-thermal and rapid process, was applied in this research as a single method and in combination with phosphorylation in order...
The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of...
Strawberry cream fillings are usually produced commercially by evaporation. This process can cause degradation of colour and loss of some aroma compounds in the final product. In the present study, freeze-drying was used as an alternative to evaporation and the quality of the products obtained by the two processes were compared. In addition, the influence of trehalose, used at concentrations of 3%,...
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