Development and quality assessment of heat-stable fruit fillings containing dietary fibers

Abstract

The study is devoted to the development and quality assessment of fruit fillings prepared with dietary fibers (inulin and pectin). The fillings were prepared in laboratory conditions starting from apple puree (45% w/w) in a wide range of soluble solids (30-70 °Brix). A 2k regression modeling was applied to assess the common and individual effects of total soluble solids and dietary fiber content on
heat-stability and quality characteristics of prepared fillings. The use of multiple response optimization tool revealed that fillings prepared with 40-50 °Brix and addition of 3.5-5% inulin and 0.9-1.1% pectin possess the highest heat stability and sensory properties.