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EFFECT OF SUCROSE AND ASCORBIC ACID ON QUALITY RETENTION IN FRESH AND FROZEN STRAWBERRY PUREE
Author(s) -
GUADAGNI D. G.
Publication year - 1954
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1954.tb17468.x
Subject(s) - ascorbic acid , citation , library science , sucrose , food science , information retrieval , agricultural science , chemistry , computer science , biology
I n preparing strawberry purees for manufacture, it is important to prepare and handle the puree with maximum flavor retention. Although it is recognized that quality in fresh and frozen puree may be affected by several factors, this paper is concerned only with the effects of sugar, ascorbic acid, and delay between pureeing and freezing. A survey of the literature indicates that most investigators consider sugar necessary in order to obtain the best flavor from frozen strawberry products (2, 3, 4, 7, 8, 12). However, it is not clear whether the sugar is regarded as protecting the natural color and flavor of the berries from deteriorative changes during freezing, stopage, and defrosting o r whether it merely adds sweetness or acceiituates the natural flavor present, o r both. Fieger e t al. (6) reported that retention of flavor in frozen strawberries is definitely correlated with sugar penetration into the berries and that the flavor was better retained in sliced than in whole berries. Kaloyereas (9) found that the addition of ascorbic acid had little or no effect on quality of frozen strawberries. As early as 1920, Cruess e t al. (1) reported that strawberries frozen without sugar made a n excellentquality ice cream. On the other hand, in 1929, Fellers and Mack ( 5 ) reported that strawberries frozen without sugar failed to flavor ice cream satisfactorily and that the best ice cream was obtained from strawberry packs containing 2 to 3 parts of f rui t to 1 part of sucrose. Several other reports which indicated the beneficial effect of sugar on the flavor of frozen strawberries appeared during the 1930’s (2, 3, 4, 7, 8, 22) . On the basis of these reports and our own experience with frozen strawberries and strawberry products, there is no doubt that sugar is essential for the proper balance between sweetness and sourness. It may also cause certain changes which enhance or “bring out” the natural strawberry flavor, but there does not appear to be any clear-cut evidence that sugar has any preservative effeet on flavor or color or that it is capable of preventing deteriorative flavor o r color changes during freezing, storage, and defrosting. F o r this reason, the work reported here was primarily designed to determine the effeet of sugar and ascorbic acid in retaining natural color and flavor and in preventing off-flavor development in strawberry purees. HATERIALS AND METHODS