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<p>This research aimed to prepare strawberry-based fruit fillings using four different hydrocolloids viz. guar gum (GG), xanthan gum (XG), carboxymethyl cellulose (CMC), and locust bean gum (LBG) for investigating their physicochemical characteristics, antioxidant potential, techno-functional, textural, rheological and sensory properties of fruit fillings with and without baking and analysis of filled cookies. The addition of hydrocolloids in strawberry-based fruit fillings significantly enhanced baking stability index (83.42–90.91%), firmness (1.65–2.07&#xa0;N), and reduced syneresis (0.71–1.17%), with GG based fillings exhibiting the highest baking stability index (90.91%), firmness (2.07&#xa0;N), and lowest syneresis (0.71%). Furthermore, GG-based fruit fillings exhibited higher viscoelasticity and retained their rheological and textural stability after baking, along with the highest antioxidant activity, particularly in terms of total flavonoid content (TFC) (29.76&#xa0;mg QE/100&#xa0;g) and DPPH radical scavenging activity (RSA) (52.32%). GG-based strawberry fruit fillings incorporated cookies showed higher antioxidant activity including total phenolic content (TPC) (82.62-107.74&#xa0;mg GAE/100&#xa0;g), TFC (26.01–29.76&#xa0;mg QE/100&#xa0;g), DPPH-RSA (43.21–52.32%) as well as enhanced fiber (3.4–3.9%) content, as compared to non-filled cookies (TPC: 35.72&#xa0;mg GAE/100&#xa0;g; TFC: 14.25&#xa0;mg QE/100&#xa0;g; RSA: 22.17%; fiber: 2.47%). Non-filled cookies exhibited the highest hardness (33.54&#xa0;N), whereas filled cookies showed reduced hardness, ranging from 23.25 to 28.25&#xa0;N. Among the filled cookies, those with GG-based filled cookies showed the highest firmness (28.25&#xa0;N) and received the highest overall sensory acceptability score.</p> Graphical Abstract <p></p>

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Impact of hydrocolloids in the development of strawberry-based fruit fillings: quality evaluation of fruit fillings without and with baking and analysis of filled cookies

  • 期刊论文

  • 发表日期：

    2026年5月29日

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  • Ravi Vishal,
  • Masud Alam,
  • Kamlesh Kumari,
  • Vikas Nanda

摘要

This research aimed to prepare strawberry-based fruit fillings using four different hydrocolloids viz. guar gum (GG), xanthan gum (XG), carboxymethyl cellulose (CMC), and locust bean gum (LBG) for investigating their physicochemical characteristics, antioxidant potential, techno-functional, textural, rheological and sensory properties of fruit fillings with and without baking and analysis of filled cookies. The addition of hydrocolloids in strawberry-based fruit fillings significantly enhanced baking stability index (83.42–90.91%), firmness (1.65–2.07 N), and reduced syneresis (0.71–1.17%), with GG based fillings exhibiting the highest baking stability index (90.91%), firmness (2.07 N), and lowest syneresis (0.71%). Furthermore, GG-based fruit fillings exhibited higher viscoelasticity and retained their rheological and textural stability after baking, along with the highest antioxidant activity, particularly in terms of total flavonoid content (TFC) (29.76 mg QE/100 g) and DPPH radical scavenging activity (RSA) (52.32%). GG-based strawberry fruit fillings incorporated cookies showed higher antioxidant activity including total phenolic content (TPC) (82.62-107.74 mg GAE/100 g), TFC (26.01–29.76 mg QE/100 g), DPPH-RSA (43.21–52.32%) as well as enhanced fiber (3.4–3.9%) content, as compared to non-filled cookies (TPC: 35.72 mg GAE/100 g; TFC: 14.25 mg QE/100 g; RSA: 22.17%; fiber: 2.47%). Non-filled cookies exhibited the highest hardness (33.54 N), whereas filled cookies showed reduced hardness, ranging from 23.25 to 28.25 N. Among the filled cookies, those with GG-based filled cookies showed the highest firmness (28.25 N) and received the highest overall sensory acceptability score.

Graphical Abstract