Production of spreadable strawberry cream

In this study, it was aimed to develop a strawberry spread as a new product using lyophilized strawberries. For this purpose, five different fillers/bulking agents (polydextrose, maltodextrin, inulin, modified starch, wheat starch) were used. Accelerated oil separation, water activity, textural properties (spreadability and stickiness), rheological properties, particle size distribution, color properties and sensory properties of the produced strawberry spreads were analyzed. Accelerated oil separation values varied in the range of 12.77-15.00%, water activity values 0.365-0.380, spreadability values 21.54-103.99 gs, stickiness values between -18.61 and -60.00 gs and apparent viscosity values 3.75-5.99 Pa.s. It was determined that the accelerated oil separation values were significantly higher in modified starch and wheat starch, which are starchy fillers (p<0.05). Spreads containing polydextrose and maltodextrin showed significantly higher spreadability values than other creams (p<0.05). This means that creams containing inulin, modified starch and wheat starch have a more easily spreadable fluid structure, while creams containing maltodextrin and polydextrose have a less spreadable texture. The apparent viscosity, Gʹ and Gʺ values of the spreads with maltodextrin and polydextrose were found to be significantly higher than the other spreads (p<0.05). In terms of particle size distribution, starchy fillers gave significantly larger size distribution parameters (p<0.05). Although there is no difference for L* among samples (p>0,05), there are significant differences for a* and b* values (p<0,05). In terms of sensory properties, it is seen that the strawberry spread containing maltodextrin was especially liked by the panelists. In terms of all properties, it was concluded that strawberry spread produced using maltodextrin has the potential to find a place in the market.