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EFFECT OF SUCROSE ADDITION ON THE SUGAR AND SORBITOL COMPOSITION OF FROZEN SWEET CHERRIES AND THEIR DERIVED CONCENTRATES.

Author(s) : CORNWELL C. J., WROLSTAD R. E., REYES F. G. R.

Type of article: Article

Summary

GLUCOSE, FRUCTOSE, SUCROSE, AND SORBITOL CONTENTS OF SWEET CHERRIES WERE DETERMINED BY HIGH PERFORMANCE LIQUID CHROMATOGRAPHY (HPLC) AND ENZYMIC ANALYTICAL PROCEDURES. SAMPLES ANALYZED INCLUDED FROZEN FRUIT, FRUIT PACKED AS 3.6 PARTS FRUIT PLUS 1 PART ADDED SUCROSE, AND CHERRY JUICE CONCENTRATES DERIVED FROM THE SUGAR-PACKED FRUIT. CHERRY FRUIT SHOWED INVERT PATTERNS OF GLUCOSE AND FRUCTOSE AND CONTAINED TRACE AMOUNTS OF SUCROSE, AND 2.6-3.9G SORBITOL/100G. SUCROSE WAS EITHER NOT DETECTED OR FOUND IN TRACE AMOUNTS IN SAMPLES TO WHICH SUCROSE HAD BEEN ADDED. THERE IS EVIDENCE THAT SUCROSE HYDROLYSIS WAS CAUSED BY PRESENCE OF INVERTASE.

Details

  • Original title: EFFECT OF SUCROSE ADDITION ON THE SUGAR AND SORBITOL COMPOSITION OF FROZEN SWEET CHERRIES AND THEIR DERIVED CONCENTRATES.
  • Record ID : 1982-1973
  • Languages: English
  • Publication date: 1982/01
  • Source: Source: J. Food Sci.
    vol. 47; n. 1; 281-283; 290; 1 fig.; 3 tabl.; 6 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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