Quality characteristics of red raspberry fruit spread made with four sweeteners |
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| Authors: | McKee L.H. Garcia-Whitehead C. Remmenga M. |
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| Affiliation: | (1) Department of Family and Consumer Sciences, New Mexico State University, P.O. Box 30003, Dept. 3470, Las Cruces, NM 88003, USA;(2) Northern New Mexico Community College, 921 Paseo de Onate, Espanola, NM 87532, USA;(3) University Statistics Center, New Mexico State University, P.O. Box 30003, Dept. 3CQ, Las Cruces, NM 88003, USA |
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| Abstract: | Red raspberry fruit spreads sweetened with sugar (S) or raspberry, red grape, or apple juice concentrates were processed by inversion and analyzed for chemical, physical, and sensory properties at 1, 12, and 24 weeks. All pH values were between 3.0 and 3.5 while all aw were above 0.81. Samples were dark red but became duller over time. Viscosities and total solids were lower (p<0.05) in juice sweetened products than in S. Sensory evaluations improved over time for all samples, but were always higher (p<0.05) for S. Mold was detected in all samples at 24 weeks. Acceptable products were prepared using fruit juice concentrates but inversion processing was not recommended for fruit spread preparation. |
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| Keywords: | Fruit spreads Inversion processing Jam Red raspberries Sweeteners |
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