CHANGES IN THE QUALITY OF RASPBERRY PUREE AS A FUNCTION OF STORAGE TEMPERATURE AND STORAGE PERIOD.

[In Hungarian. / En hongrois.]

Type of article: Article

Summary

VARIOUS QUALITY ATTRIBUTES OF QUICK-FROZEN RASPBERRY PUREE (GLUCOSE, FRUCTOSE, SUCROSE, MALIC ACID, SENSORY CHARACTERISTICS) WERE STUDIED AS A FUNCTION OF STORAGE PERIOD AND TEMPERATURE: 267, 261, 255 K (-6, -12, -18 DEG C). STORAGE LIFE WAS FOUND TO BE: AT 267 K 49 DAYS, AT 261K 164 DAYS AND AT 255 K 294 DAYS. A CORRELATION WAS ESTABLISHED BETWEEN THE CHANGE OF SINGLE QUALITY CHARACTERISTICS AND THE SENSORY EVALUATIONS. IT IS SUGGESTED TO CARRY OUT ENZYMATIC SUCROSE AND MALIC ACID DETERMINATIONS AND DETERMINE THE VITAMIN C CONTENT BY CHROMATOGRAPHY.

Details

Original title: [In Hungarian. / En hongrois.]
Record ID : 1985-1981
Languages: Hungarian
Source: Hütöipar - vol. 30 - n. 3
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Vitamin C; Raspberry; Vitamin; Antioxidant; Organoleptic property; Puree; Sugar; Freezing