Physical and Chemical Characteristics of Raspberry Pulp: Storage Effect on Composition and Color

Raspberry pulp at different soluble solids contents was made from thawed fruit by milling, vacuum concentration (10–37°Brix), pasteurization and canning. The influence of storage at 4, 20, and 37°C was investigated. The variations in anthocyanin and ascorbic acid content and additional color indices...

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Bibliographic Details
Published in:Food science & technology 1999-01, Vol.32 (3), p.149-153
Main Authors: Ochoa, M.R., Kesseler, A.G., Vullioud, M.B., Lozano, J.E.
Format: Article
Language:English
Subjects:
anthocyanin
anthocyanins
ascorbic acid
Biological and medical sciences
color
Food industries
food storage
Fruit and vegetable industries
fruit pulp
Fundamental and applied biological sciences. Psychology
raspberries
raspberry pulp
storage
temperature
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Summary:Raspberry pulp at different soluble solids contents was made from thawed fruit by milling, vacuum concentration (10–37°Brix), pasteurization and canning. The influence of storage at 4, 20, and 37°C was investigated. The variations in anthocyanin and ascorbic acid content and additional color indices, including Hunter parameters, were determined. Minor changes occurred when the raspberry pulp concentrate was stored at 4°C. While percent residual anthocyanin and ascorbic acid content decreased following first order reaction kinetics, increases in percent polymeric color followed near zero order kinetics and the index of polymeric color remained practically constant throughout the storage. Hunter ΔEvariation during storage was in accordance with the thermal degradation of anthocyanin as cyanidin-3-glucoside.
ISSN:0023-6438
1096-1127
DOI:10.1006/fstl.1998.0518