The Effect of Various Sweetening Agents on the Quality of Canned Jellied Cranberry Sauce

Abstract

A study was initiated to determine the effect of various sweetening agents on the flavor, color, texture and shelf life of canned jellied cranberry sauce. The canned product was stored at 4.4, 21 and 37.7C for 12 months and the following results obtained: (1) Sweetening agents consisting of more than 75% low or high conversion corn sirup adversely affected the flavor and texture of the sauce, this on the basis of both subjective and objective tests. (2) Storage time and temperature did not appreciably affect the pH, soluble solids and acidity. (3) Anthocyanin pigments underwent degradation during storage. Higher temperature and longer storage period resulted in greater pigment degradation.

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Document Details

Document Type
Technical Report
Publication Date
Mar 01, 1974
Accession Number
AD0779457

Entities

People

  • Abdul R. Rahman
  • David S. Criz
  • Edward E. Anderson
  • Karl R. Johnson
  • Margaret Driver

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Abstracts
  • Acceptability
  • Commerce
  • Conversion
  • Degradation
  • Extraction
  • Literature
  • Measurement
  • Ph Meters
  • Pilot Plants
  • Security
  • Shelf Life
  • Standards
  • Statistical Analysis
  • Sweetening Agents
  • Test And Evaluation

Fields of Study

  • Agricultural and Food sciences

Readers

  • Analytical Chemistry
  • Gender and Food Studies