这项研究提供了关于在不同水果类型中配制水果馅料中利用各种水胶体的当前发展的全面回顾。它们对纹理属性的影响,流变性能,热稳定性,脱水收缩,和填充物的营养优势,并优化其特性,以符合消费者的喜好。综述还重点介绍了影响水果馅料的各种因素,包括水果的选择,处理方法,水胶体的固有性质和浓度,以及它们的协同作用。在深度,关于pH等参数影响的科学工作,总可溶性固体,还讨论了水果馅料中的糖含量。此外,本文重点介绍了在包括糕点在内的烘焙产品中使用水胶体开发的各种水果馅料的利用,塔特莱特,松饼,饼干,等等。审查表明,亲水胶体提供了一系列技术功能属性,有助于加强水果填充物的结构和热稳定性,从而延长其保质期。其进一步确定,水胶体的掺入通过减轻过量糖或各种其他不太有利的成分的必要性而促进更健康的食品的开发。在烘焙产品中加入水果馅料显著增加了这些烘焙食品的价值主张,有助于整体提高质量和感官价值。
This study offers a comprehensive review of current developments regarding the utilization of diverse
hydrocolloids in formulating fruit fillings across different fruit types, their impact on textural attributes, rheological properties, thermal stability, syneresis, and nutritional advantages of fillings and optimization of its characteristics to align with consumer preferences. The review also focuses on the various factors influencing fruit fillings, including the selection of fruits, processing methodologies, the inherent nature and concentration of
hydrocolloids, and their synergistic interactions. In depth, scientific work on the impact of the parameters such as pH, total soluble solids, and sugar content within the fruit fillings was also discussed. Additionally, this article focuses on the utilization of the diverse fruit fillings developed by using
hydrocolloids in bakery products including pastry, tartlet, muffins, cookies, and so forth. The review establishes that
hydrocolloids offer a spectrum of techno-functional attributes conducive to strengthening both the structural and thermal stability of fruit fillings, consequently extending their shelf life. It further establishes that incorporating of
hydrocolloids facilitates the development of healthier food products by mitigating the necessity of excessive sugar or various other less favorable ingredients. The incorporation of fruit fillings in bakery products significantly increases the value proposition of these baked goods, contributing to their overall enhancement of quality and sensory value.