The aim of the study was to evaluate the effect of freezing, thickening and storage on the physical properties of the strawberry desserts made with addition of various hydrocolloids. The strawberry cultivars ‘Polka’, ‘Honeoye’, and ‘Senga Sengana’ harvested in Latvia were used in the study. The strawberries were processed in a blender for obtaining a homogenous mass. The strawberry mass was analyzed fresh and after storage at -18 °C. Both fresh and frozen strawberry mass samples with added gelatine, xanthan gum, and sodium carboxymethyl cellulose were whisked until obtaining dessert. For determination of the optimum hydrocolloid amount, sensory evaluation was done using a five-point hedonic scale. Moisture, soluble solids content, density, and pH of the product were determined. Apparent viscosity was measured using a rotational viscometer DV–III Ultra. Consistency of the dessert during its storage was evaluated using a texture analyser TA.XT.plus. The results of sensory evaluation allow concluding that in order to provide the most acceptable consistency, colour, and taste of strawberry dessert, the optimum quantity of carboxymethyl cellulose and xanthan gum to be added is 0.6% and that of gelatine is 6%. During freezing, the soluble solids content and pH level decreased in the strawberry mass, whereas the addition of hydrocolloids increased these values. The moisture content in strawberry puree, in its turn, as a result of freezing increased under the influence of syneresis, but added hydrocolloids, on the contrary, decreased this influence. Also the viscosity and consistency of the strawberry puree prepared from the researched cultivars decreased under the influence of freezing, whereas the addition of hydrocolloids increased both the values, making the strawberry dessert firmer. The research suggests that strawberry dessert with gelatine had the most pronounced changes during storage, but strawberry dessert with added xanthan gum and carboxymethyl cellulose changed the least.
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