Co-crystallization of cucumber concentrate.

A sucrose syrup of 70 degrees Brix was concentrated until a concentration g reater than 95 degrees Brix was attained. It was studied the effect of conc entration (20, 25 and 35 degrees Brix) on the physical properties of the cu cumber (Cucumis sativa L.) granules. Moisture content, solubility, and dens ity were determined. The best results were found for the concentrated at 30 degrees Brix. Lemon juice was added to the concentrated to decrease pH fro m 5.5 to 4.0 to improve flavor and to avoid growth of molds and yeast. No s ignificant differences in the higroscopicity were found between both pH (s) . Sensory e valuation shows that 30 judges of 45 preferred the sample made with the co-crystallizate containing lemon juice.