[Evaluation of physical and chemical parameters of jams from frozen berries]
1991
Mellado R, Valeria Cristina
The present research was carried out at the Centro Tecnologico de la Leche of the Universidad Austral de Chile, in an experimental period of about ten months; the object being the use of frozen berries as raw material for jam elaboration. The fruits coming from the Berries La Union enterprise corresponded to raspberries variety mixtures, hybrid blackberries, blackcurrants and Heritage raspberries which were frozen and then processed into two categories for jam preparation (CF 55 y CF 50) under different thermic treatments (atmospheric and vacuum). The raw material evaluation criteria was the chemical composition analysis, which determined the technological aptitude of these berries for jam processing. These jams were submitted to a physical and chemical analysis and to a sensorial evaluation; later, both results were correlated, in order to determine the final quality of the products prepared with frozen fruits as compared to those from fresh fruits, (obtained from a previous research carried out in similar conditions), the general aceptation of both products was evaluated. According to the research, the frozen berries could be considered an adequate raw material for jam preparation. These jams showed acceptable conditions within the range of current recommendations and were considered adequate by the judges. On the other hand, the low correlation coeficients obtained, indicated that there are some tendencies to accept the products, either by its fruits taste/flavour and consistency. The general aceptation showed that jam from frozen fruit are of a similar quality to that made from fresh fruit
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