COMPOSITION AND SENSORY CHARACTERIZATION OF RED RASPBERRY JUICE CONCENTRATED BY DIRECT-OSMOSIS OR EVAPORATION

Citation
Re. Wrolstad et al., COMPOSITION AND SENSORY CHARACTERIZATION OF RED RASPBERRY JUICE CONCENTRATED BY DIRECT-OSMOSIS OR EVAPORATION, Journal of food science, 58(3), 1993, pp. 633-637
Citations number
11
Categorie Soggetti
Food Science & Tenology
Journal title
ISSN journal
00221147
Volume
58
Issue
3
Year of publication
1993
Pages
633 - 637
Database
ISI
SICI code
0022-1147(1993)58:3<633:CASCOR>2.0.ZU;2-T
Abstract
Raspberries were processed into juice and concentrated to 45-degrees-B rix by two processes: Osmotek's cold, direct-osmotic concentration pro cess and conventional evaporative technology. Compositional analyses i ncluded pH, titratable acidity, fomol value, total anthocyanin pigment , polymeric color, and nonvolatile acid, sugar and anthocyanin pigment profiles. Concentration by either process resulted in small anthocyan in pigment losses and formation of fumaric acid and small increases of polymerized pigment. The aroma and flavor of the experimental samples and nine commercial concentrates were evaluated in a raspberry drink formulation by a trained descriptive flavor panel. Principal component analysis revealed no significant flavor differences between the singl e-strength juice, the concentrates and three of the commercial samples .