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. / Graduation date: 1991
| Identifer | oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27158 |
| Date | 05 October 1990 |
| Creators | Galeb, Abduljalil Derhm Saeed |
| Contributors | Wrolstad, Ronald E. |
| Source Sets | Oregon State University |
| Language | en_US |
| Detected Language | English |
| Type | Thesis/Dissertation |
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