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TEXTURE IMPROVEMENT OF FRESH‐PACK DILL PICKLES BY ADDITION OF LACTOSE AND SUCROSE
Author(s) -
JELEN PAVEL,
BREENE WILLIAM M.
Publication year - 1973
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.1365-2621.1973.tb02787.x
Subject(s) - lactose , sweetness , food science , sucrose , sugar , brine , chemistry , organic chemistry
The influence of small amounts of lactose or sucrose on texture of fresh‐pack dill pickles was evaluated by Instron texture profile analysis (TPA). Pickles were prepared with 0, 2, 4 and 6% by weight of either lactose or sucrose in a commerical brine. After equilibration of pickles with brine (30, 64 and 77 days), TPA values were obtained for brittleness, hardness, elasticity and total work of compression. Analysis of variance for the linear regression showed significant relationships between TPA values and sugar concentration. A minimum of 6% sugar is considered necessary for meaningful texture improvement. Sensory evaluation showed that sweetness may be detectable at the 4% and 6% sucrose levels. The presence of lactose was not objectionable at these levels.