Effect of Osmotic Agents and Concentration on Fruit Quality

Autor:	C.C. Huxsoll, R. Jackson, K. C. Ng, H. R. Bolin
Rok vydání:	1983
Předmět:	congenital hereditary and neonatal diseases and abnormalities chemistry.chemical_compound Taste Sucrose Chemistry High-fructose corn syrup nutritional and metabolic diseases food and beverages Food science Penetration rate Food Science
Zdroj:	Journal of Food Science. 48:202-205
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1983.tb14823.x
Popis:	Osmotic syrups can be reconcentrated and reused for osmotic water removal through at least five complete cycles without adversely affecting the fruit being concentrated, even though the properties of the osmotic medium do change. Syrup penetration rate into a fruit piece was faster with high fructose corn syrup (HFCS) than sucrose. Taste panel evaluation indicated that overall, sucrose was preferred as an osmotic medium over HFCS.
Databáze:	OpenAIRE
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