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Tannins in Fruit Extracts as Affected by Heat Treatments
Author(s) -
Watson Ellen K.
Publication year - 1973
Publication title -
family and consumer sciences research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.372
H-Index - 31
eISSN - 1552-3934
pISSN - 1077-727X
DOI - 10.1177/1077727x7300200204
Subject(s) - tannin , blowing a raspberry , taste , food science , berry , fruit juice , chemistry , hydrolyzable tannin , horticulture , botany , polyphenol , biology , antioxidant , biochemistry
Thawed, previously‐frozen red currant and red raspberry fruits were heated to 66°C., 88°C., and 98°C. for 1, 20, or 60 minutes after reaching those temperatures. The effect of heating currants with the stems was tested by including stems in a second set of currant samples heated for 20 minutes. Tannins in the drained and pressed juices from currants increased with both time and temperature. The same was true of the drained juice of raspberries. Taste panel scores showed a trend of increased bitterness and astringency with increased tannin content. Heating the currants with stems produced flavors in the juice to which panel members reacted unfavorably.