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COMPOSITION AND QUALITY OF CLARIFIED CANTAAOUPE JUICE CONCENTRATE
Author(s) -
GALEB ABDULJALIL D. S.,
WROLSTAD RONALD E.,
McDANIEL MINA R.
Publication year - 2002
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.1745-4549.2002.tb00476.x
Subject(s) - chemistry , browning , flesh , food science , titratable acid , ascorbic acid , flavor , citric acid , aroma , brix , fruit juice , odor , pressing , fructose , sugar , biochemistry , organic chemistry
Cantaloupe fruit was processed into clarified juice and juice concentrate. Greater yields were obtained from pressing fruit containing the rind in contrast to pressing cantaloupe flesh with the rind removed. Juice pressed from cantaloupe flesh without rind was particularly difficult to filter, filtration being easier if the flesh had been frozen and thawed. Juice compositional measurements included °Brix, pH, titratable acidity (TA), formol values, ascorbic acid content, total carotenoids, browning indices, sugars, and nonvolatile acids. Ascorbic acid degraded rapidly during processing. Concentrates stored at 25C for 120 days showed extremely high rates of browning. Sensory evaluation demonstrated that rind aroma and flavor were removed during concentration. The high juice yields (ca. 80%), low TA (0.04 g/100 mL as citric acid) and sweet, fruity flavor suggest the potential use of clarified cantaloupe juice concentrate as an alternate sweetener and blended juice base.