Development of a process for production of cantaloupe juice concentrate and determination of its composition and quality Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/9z903332k

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  • Fresh ripe, cantaloupes were processed into juice and juice concentrate. Processing trials were conducted on fresh and frozen fruits with and without rind. The effects of maceration enzymes and fining agents on yield and quality were investigated. Compositional measurement included °Brix, pH, titratable acidity, formol values, ascorbic acid content, total carotenoids, sugar and nonvolatile acid profiles, browning indices and Hunter color parameters. Considerable ascorbic acid degradation occurred during processing. The high juice yield (80%) and low acidity suggest its potential use as an alternate sweetener source. Sensory evaluation by a trained panel showed that concentrating the juice samples from flesh and rind can remove the rind aroma and flavor characteristics. Juices obtained from flesh and from flesh and rind were not significantly different (p [less than or equal to] 0.05) except for overall intensity and fresh fruit flavor characters. Single strength juice was significantly different (p [less than or equal to] 0.05) from concentrate on most aroma and flavor characters.
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  • File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR.
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  • description.provenance : Submitted by Erin Clark (ecscannerosu@gmail.com) on 2012-01-03T21:28:24Z No. of bitstreams: 1 GALEBABDULJALIL1990.pdf: 743737 bytes, checksum: 814ea8e34b17a535581312abaced968b (MD5)
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