Premium
EFFECT of HONEY AS an ANTIBROWNING AGENT IN LIGHT RAISIN PROCESSING
Author(s) -
McLELLAN M.R.,
KIME R.W.,
LEE C.Y.,
LONG T.M.
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00273.x
Subject(s) - sulfite , citric acid , chemistry , colorimeter , food science , sulfur , chromatography , biochemistry , organic chemistry , physics , quantum mechanics
Various process methods were evaluated for the production the light Thompson Seedless raisins. Treatments included: control, commercial (sulfur gas treated), 20% honey solution pressure dip, 10% honey solution pressure dip, 5000 ppm sulfite solution pressure dip, 5000 ppm sulfite solution nonpressure dip, Erthorbic Acid/Citric Acid/CaCl 2 solution pressure dip, blanch treatment and a Natick solution. Measured variables included Hunter Colorimeter tristimulus characteristics, visual assessment and rank comparison using Friedman Rank Analysis. the Hunter L, a, b results indicated the honey solution treatments produced lighter and yellower raisins than the commercial and pressure infused sulfite solution treatments. the Erthorbic Acid/Citric Acid/CaCl 2 pressure dip treatment resulted in the darkest product. Based on results of the Friedman Rank Analysis, raisins produced using honey with no added SO 2 were ranked highest by each of the 18 untrained panelists.