Premium
Microbiological, physicochemical and sensory quality of maple syrup aseptically packaged in paper‐based laminate
Author(s) -
DUMONT J.,
SAUCIER L.,
ALLARD G.B.,
AUROUZE B.
Publication year - 1993
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1993.tb01253.x
Subject(s) - sugar , food science , browning , carton , chemistry , flavour , maple , glucose syrup , pulp and paper industry , botany , biology , waste management , engineering
Summary Quality of maple syrup packaged in paper‐based laminate at 82°C or room temperature (25°C) was evaluated and compared to a reference syrup packaged in glass bottles stored at 4°C. to prevent microbial growth and blown containers, maple syrup must be heated at 82°C before packaging. Significant pH decrease related to storage temperature was similar to the observation of other authors for glass bottles and cans. Syrup in laminate cartons stored at 4°C, had higher transmittance measurements with time, but at higher storage temperatures, browning effect related to caramelization of sugars balances this transmittance increase. Changes in invert sugar level were significant only in syrup packaged in laminate at 25°C and stored at 23°C and 37°C and were related to the microbial growth. Physicochemical changes were not large enough to affect the overall quality of the product. ‘Burnt sugar’ off‐flavour was detected for samples stored at 37°C. Packaging maple syrup in paper‐based laminate at 82°C is an economic alternative to glass bottles, while maintaining a good quality product.