Quality of York Imperial apples as affected by the use of corn syrup in the freezing media

Simple item page
dc.contributor.authorBurton, Nancy Colemanen
dc.contributor.committeechairJohnson, Janet M.en
dc.contributor.committeememberKorslund, Mary K.en
dc.contributor.committeememberBarden, John A.en
dc.contributor.departmentHuman Nutrition and Foodsen
dc.date.accessioned2014-03-14T21:40:27Zen
dc.date.adate2010-07-15en
dc.date.available2014-03-14T21:40:27Zen
dc.date.issued1974-07-18en
dc.date.rdate2010-07-15en
dc.date.sdate2010-07-15en
dc.description.abstractThe purpose of this study was to investigate the effects of freezing on apple slices in a sucrose media with two levels of replacement of regular and high conversion and commercial corn syrups. The dextrose equivalent of the syrup, drained weight, soluble solids of the syrup and fruit, the relationship of cellular structure and firmness and acceptability as judged by a taste panel were studied after 3 weeks and 3 months storage. Objective measures included drained weight, soluble solids, reducing sugar content of the syrup, Alla-Kramer shear press readings of firmness and microscopic examination of the apple tissue. Color, flavor, sweetness, firmness and overall acceptability of the apple slices were measured subjectively by a taste panel. The results obtained indicated that there was a movement of water out of the apple tissue, the amount of which was dependent on the dextrose equivalent of the syrup. There was also some slight migration of sugars into the apple slices, after cellular damage occurred. As the dextrose equivalent of the freezing media increased there was a decrease in drained weight and syrup soluble solids and an increase in fruit soluble solids, browning, cellular damage and firmness. The addition of" 25% commercial corn syrup to a 40% sucrose syrup would be highly recommended as a freezing media for York Imperial apples because of the increase in drained weight. slight increase in fruit soluble solids, less cellular damage and the retention of a more natural color.en
dc.description.degreeMaster of Scienceen
dc.format.extent57 leavesen
dc.format.mediumBTDen
dc.format.mimetypeapplication/pdfen
dc.identifier.otheretd-07152010-020040en
dc.identifier.sourceurlhttp://scholar.lib.vt.edu/theses/available/etd-07152010-020040/en
dc.identifier.urihttp://hdl.handle.net/10919/43724en
dc.publisherVirginia Techen
dc.relation.haspartLD5655.V855_1974.B876.pdfen
dc.relation.isformatofOCLC# 21997111en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subject.lccLD5655.V855 1974.B876en
dc.subject.lcshApplesen
dc.subject.lcshFrozen applesen
dc.titleQuality of York Imperial apples as affected by the use of corn syrup in the freezing mediaen
dc.typeThesisen
dc.type.dcmitypeTexten
thesis.degree.disciplineHuman Nutrition and Foodsen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Scienceen

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
LD5655.V855_1974.B876.pdf
Size:
23.24 MB
Format:
Adobe Portable Document Format
Download

Collections

Masters Theses