Effect of storage conditions on the chemical, physical and sensory characteristics of Stanley plum pastes
Stanley plums were processed into purees and then pastes by heat concentration to 25 and 30 degrees Brix. The Brix of these two pastes was increased to 40 and 45 degrees, respectively, by sugar addition. Pastes were stored at 4 and 22 +/- 2C in the dark for up to 24 weeks. Physical-chemical characte...
Saved in:
Published in | Journal of food quality Vol. 18; no. 1 |
---|---|
Main Authors | , , , |
Format | Journal Article |
Language | English |
Published |
01.02.1995
|
Subjects | |
Online Access | Get more information |
Cover
Loading…
Summary: | Stanley plums were processed into purees and then pastes by heat concentration to 25 and 30 degrees Brix. The Brix of these two pastes was increased to 40 and 45 degrees, respectively, by sugar addition. Pastes were stored at 4 and 22 +/- 2C in the dark for up to 24 weeks. Physical-chemical characteristics and microbiological quality were determined at 4 week intervals. Sensory evaluation was conducted at 0 and 24 weeks. Total solids, water activity, rheological properties and microbiological quality were stable during storage. Total acid, total anthocyanins, total pectin and Hunter 'L' and 'a' values decreased significantly during storage (P 0.01). The degradation rate of total anthocyanins was much higher for pastes stored at 22C than those at 4C. Hue angle and Hunter 'b' values increased during storage. Sensory evaluation indicated that pastes were still acceptable after 24 weeks of storage |
---|---|
Bibliography: | Q04 9548363 J11 |
ISSN: | 0146-9428 1745-4557 |
DOI: | 10.1111/j.1745-4557.1995.tb00358.x |