The study investigates the effect of saccharose substitutes on physicochemical and sensory properties of sour cherries in starch gel. Sour cherries in starch gel were produced with saccharose and its substitutes (maltitol, sucralose, trehalose). The sour cherries in gel were examined for pH, active total acidity, total soluble solids content, water activity. and colour parameters (L*, a*, b*). Moreover, rheological and textural properties (flow curves, back extrusion test) and sensory quality of starch gels were determined. Saccharose substitutes do not change pH of products while reducing their active acidity, total soluble solids contents and cause increase in water activity. Only in the product with trehalose total soluble solids content was not changed. The saccharose substitutes caused changes in colour of products, with the biggest ones caused by sucralose. The saccharose substitutes influenced the rheological properties of starch gels. The differences in the rheological properties of starch gels were mainly dependent on the kind of sweetening agent. Starch gels with saccharose and its substitutes had good sensory quality.
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