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CHANGES IN SUCROSE, FRUCTOSE AND GLUCOSE CONTENT OF FROZEN STRAWBERRIES WITH THAWING.

Author(s) : SKREDE G.

Type of article: Article

Summary

SUCROSE CONTENT OF DRAINED FRUITS AND JUICE DECREASED BY 70% WHEREAS FRUCTOSE AND GLUCOSE CONTENT INCREASED DURING THAWING AT 277 K (4 DEG C). TOTAL FREE SUGAR CONTENT REMAINED CONSTANT. SUCROSE DEGRADATION CAUSED BY INVERTASE ACTIVITY WAS DEMONSTRATED. THE SUCROSE INVERSION WAS MORE PRONOUNCED IN DRAINED FRUITS THAN IN JUICE. IT ALSO OCCURRED WHEN FRUIT WAS THAWED BY A CURRENT OF AIR, MICROWAVE HEATING, OR 308 K (35 DEG C) WATER, BUT TO A LESSER EXTENT. FOR BEST PRESERVATION OF THE FREE SUGAR COMPOSITION A FAST THAWING METHOD SHOULD BE CHOSEN.

Details

  • Original title: CHANGES IN SUCROSE, FRUCTOSE AND GLUCOSE CONTENT OF FROZEN STRAWBERRIES WITH THAWING.
  • Record ID : 1984-0587
  • Languages: English
  • Publication date: 1983
  • Source: Source: J. Food Sci.
    vol. 48; n. 4; 1983.07-08; 1094-1096; 1100; 1 fig.; 3 tabl.; 10 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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