Open AccessCHANGES OF SUGAR PROFILES IN CANNED CLINGSTONE PEACHES
Author(s) -
WONG DOMINIC W. S.,
LUH B. S.
Publication year - 1980
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1111/j.1745-4557.1980.tb00685.x
Subject(s) - sugar , sucrose , chemistry , fructose , food science , maltose , hydrolysis , carbohydrate , biochemistry
The effect of post‐canning storage on sugar profiles in canned clingstone peaches (Primus persica var. ‘Halford’) sweetened with various combinations of sucrose, 62 D. E. corn syrup and 42% high fructose corn syrup was investigated. The sugars in the peach syrups were monitored at 1, 20 and 30° C after storage for 0, 6, 9 and 12 months. The individual sugars in the peach syrups were separated and analyzed by high pressure liquid chromatography (HPLC). Storage of the canned peaches at 30° C resulted in a rapid decrease in sucrose and a simultaneous increase in fructose and glucose. The hydrolysis of sucrose was successively slower at 20 and 1°C. It was observed that the sugar profiles were also dependent on the initial concentration of the sugar components, time of storage and acidity of the canned peaches. The concentration of maltose showed great fluctuation during storage. The rapid loss in quality acceptance of canned clingstone peaches at high storage temperature was explained by the changes in sugar profiles and the accompanying undesirable chemical and physical changes.