Abstract
SUMMARY— Apple sauces were made from Gravenstein apples under normal commercial processing conditions, using pure sucrose and combinations of sucrose and 62 D.E. corn syrup as sweeteners. Products were tested for storage stability of 68 and 86°F. Undesirable chemical and physical changes occurred rapidly at 86°F as indicated by the increase of hydroxymethyl furfural, darkening of serum color, decrease in consistency and increased can corrosion. This was accompanied by lower organoleptic color and ffavor scores. It appeared that the quality and storage stability of apple sauce were influenced more by higher storage temperatures and longer storage duration than by the type of sweeteners used in making the apple sauce. For a longer shelf fife and better quality retention, canned apple sauce should be stored at 68° F or lower. Results of this investigation indicate that corn syrup can be used lo replace 25% of the added sucrose in processing apple sauce.
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