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The blackberry frozen puree dessert

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https://ir.library.oregonstate.edu/concern/graduate_projects/4j03d745h

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  • This investigation was a trial to check the possibility of developing a frozen blackberry puree dessert. A blend of different varieties and selections of blackberries, as it may be expected in commercial production was preferred to provide the fruit-puree-mix. Several stabilizers bearing different commercial names were added to the fruit puree mix to produce an overrun percent and texture comparable to that of ice cream. These stabilizers used in the study were as follows: Gelatin (275 Bloom), methocel 1500 and 4000 cps., pectin (150) grade, Krim-Ko-Gel, Stavel and CMC high and medium viscosity. The results obtained have indicated that gelatin (275 Bloom) was the easiest to bring into solution; significantly increased the viscosity of the puree-mix, produced the highest overrun percent at a comparable concentration and was the most successful stabilizer to preserve the color, flavor and texture of the puree-mix, either after freezing or at an extended storage period of fourteen months at 0 F.
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  • PDF derivatives scanned at 48 RGB, 600 dpi (black and white) using VueScan 9.7.99 with textual OCR on a Canon DR-9080C.
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  • On envelope: "This was submitted as a research paper (four credits) as part of the requirement for the degree Master of Agriculture. May 26, 1953"

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