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Freeze Concentration of Pineapple Juice
Author(s) -
BRADDOCK R.J.,
MARCY J.E.
Publication year - 1985
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.1365-2621.1985.tb10552.x
Subject(s) - pulp (tooth) , chemistry , food science , browning , flavor , freeze drying , extractor , chromatography , dentistry , medicine , process engineering , engineering
Juice, extracted from fresh Costa Rican pineapples using a commercial extractor, was adjusted by finishing and centrifugation to two pulp levels, 12% and 2% by volume. Physical, chemical and sensory differences were measured in heat stabilized single strength juices, evaporator concentrated, and freeze‐concentrated juices. Results indicated no significant differences between samples for Brix, % acid, total hexose, vitamin C, browning index, color, viscosity. Pulp content was lower in both freeze‐ and evaporator‐concentrated samples. Significant (P < 0.01) flavor differences were detected between freeze‐and evaporator‐concentrated juices. Juices were ranked according to highest degree of fresh fruit taste as follows: (1) high pulp single strength, (2) freeze concentrate high pulp, and (3) evaporator concentrate high pulp. Flavor of reconstituted freeze‐concentrated juice was comparable to single strength juice and preferable to evaporator concentrate.