Technological characterization of strawberry spread: comparison of bulking agent types

A novel and successful formulation of strawberry spread was developed in this research. The new products formulated with freeze-dried strawberry powder and different bulking agents (maltodextrin, polydextrose, inulin, modified potato starch, wheat starch) were investigated in terms of physicochemical, textural, rheological and sensory aspects. Casson and Ostwald de Waele models showed that the spreads were pseudoplastic fluids. MD and PD caused an increase in firmness, spreadability, stickiness, apparent viscosity, yield stress, consistency coefficient, and storage and loss modulus, while a decrease in particle size parameters, oil separation, plastic viscosity. Moreover, the hedonic sensory scores of spreads with MD and PD were higher. Overall, strawberry spread with MD could be developed as a novel confectionery food with better structure-texture and colour-appearance characteristics.