Juice Blend Research Articles

Quality Effects of Carbonation and Ethyl Maltol on Venus and Concord Grape Juices and Their Grape-Apple Blends

This study investigated the effects of ethyl maltol and carbonation on cold-pressed Venus (new Arkansas seedless grape release, 60% <i>Vitis vinifera</i> L. x 40% <i>Vitis labrusca</i> L.) and Concord (<i>Vitis labrusca</i> L.) grape juices and their grape-apple blends. Sensory analysis indicated Venus juice rated higher than Concord in flavor and aroma after two months of storage at 37°C. Sensory and laboratory analyses indicated that acceptable grape and grape-apple juice blends could be created from the Venus cultivar. Carbonation increased the acid taste and titratable acidity in all juice treatments. Ethyl maltol increased sweetness of noncarbonated, nonblended juices when added at 200 mg/L but generally had no significant effect on percentage of soluble solids compared to that with 100 mg/L of ethyl maltol. Grape juices blended with 50% apple juice had a higher degree of browning, a lower percentage of soluble solids, and a higher pH before and after storage when compared to nonblended grape juice.

Effect of Processing Temperature and Storage Time on Nonfat Dry Milk Proteins

ABSTRACTChanges in physicochemical properties of pooled nonfat milk preheated to 63°C (I), 74°C (II), and 85°C (III), before spray‐drying were examined. Insoluble material from III contained more protein (particularly at reduced pH) and more coagulated protein‐lactose aggregates than either I or II. Soluble material from III was practically depleted of whey proteins which were utilized to form complexes stabilized through disulfide bonds. Milk protein micelles from III were heavier (ca 1 × 1011 g/mole) than either I or II. An unsweetened milk‐orange juice blend, which was pasteurized at 63°C for 30 min and stored at 4°C, developed a precipitate which contained more protein and pectin, but less sucrose than the supernatant.

Liquid Chromatographic Determination of Naringin and Neohesperidin as a Detector of Grapefruit Juice in Orange Juice

Naringin/neohesperidin ratios can be used to differentiate orange juice which may contain added grapefruit juice from orange juice which may include juices from other naringin-containing cultivars. The naringin/neohesperidin ratios in juice vary from 14 to 83 in grapefruit (C. grandis) and from 1.3 to 2.5 in sour orange (C. aurantium) cultivars; the ratio is always less than 1 for the K-Early tangelo. Concentrations of both naringin and neohesperidin can be determined in orange juice by using a single liquid chromatographic isocratic reverse-phase system with a C-18 column. The detection limit for both compounds is 1 ppm with a linear working range to 500 ppm. Concentration relative standard deviations range from 0.47 to 1.06% for naringin and from 0.4 to 1.27% for neohesperidin. Naringin and neohesperidin recoveries ranged from 93 to 102% at concentrations of 5 and 50 ppm. Naringin values from blind duplicate samples of orange/grapefruit juice blends could be duplicated to +/- 3%.

Flavor Evaluations of Florida Frozen Concentrated Orange Juice Blended from Concentrates Produced with Varying Extraction Yields

ABSTRACTFlavor evaluations are presented for two samples of frozen concentrated orange juice (FCOJ). Each sample of 42°Brix commercial type FCOJ was prepared by blending concentrates of juices of four cultivars (27% Hamlin, 20% Pineapple, 50% Valencia and 3% Murcott). One sample was made only with concentrates from low yield juices of each cultivar and the other sample was made only from concentrates from high yield juices of the four cultivars. Both the samples were rated very good flavor when graded according to USDA standards for grades of FCOJ, but showed lower scores for high yield than for low yield juices. Results of six industry flavor panel evaluations are presented.

Kiwifruit Juice Processing Using Heat Treatment Techniques and Ultrafiltration

ABSTRACTHeat treatment of kiwifruit juice caused formation of a heavy protein precipitate. Celite filtration removed the precipitate giving a clear, heat‐stable juice which could be readily concentrated and reconstituted. Hollow fibre ultrafiltration was used to clarify and nonthermally sterilize kiwifruit juice. Virtually all the soluble proteolytic enzyme, actinidin, remained in the retentate although there was some loss of enzymatic activity. Some sedimentation was observed in both conventionally prepared and ultrafiltered juices prepared in the 1980 season, but not in 1981. A procyanidin: protein haze formed immediately in certain clarified kiwifruit juice: apple juice blends.

OPTIMUM QUALITY PARAMETERS OF MUSCADINE GRAPE JUICES, BEVERAGES, AND BLENDS

ABSTRACTCold‐ and hot‐pressed juices from black and bronze muscadine grapes were tested to determine optimum Brix/acid ratios, optimum juice level in beverages, and optimum blend ratios with other fruit juices. The optimum Brix/acid ratio, regardless of cultivar or process, was approxi‐mately 30 with. an acceptable range from 25. to 35. Increased sweetness due to sugar addition was perceptible, even when balanced with addition of acid. Optimum dilution was dependent upon cultivar and process. Red hot‐pressed juice was most acceptable at a 25% juice level, when Brix/acid was adjusted to 30. Optimum blends with fruit juices varied with muscadine juice color and process. Best blends were muscadine juices and commercial grape juices, orange juice, and pineapple juice. Muscadine grape‐grapefruit juice blends had poor acceptability.

SENSORY EVALUATIONS ON TANGERINE‐GRAPEFRUIT JUICE BLENDS

ABSTRACTTests were conducted on blends of tangerine and grapefruit juices reconstituted from concentrates. Flavor thresholds, preferences and influences of ∘Brix and ∘Brix/acid ratio on tangerine‐grapefruit juice blends were established from evaluations by panelists who were familiar with citrus juices. Flavor thresholds of tangerine in grapefruit juice were 14–15%. Blends at concentrations of 15–35% differed significantly from and were preferred over unblended grapefruit juice. Increasing ∘Brix of the blends caused a significant difference among blends, but the influence of ∘Brix/acid ratio was negligible.

The control of enzymic browning in fruit juices by cinnamic acids

SummaryThe use of cinnamic, p‐coumaric and ferulic acids to control the browning of apple juice has been investigated. Concentrations of cinnamic acid greater than 0.5 mM effectively prevented browning for over 7 hr. A simple method for estimating the minimum concentration of inhibitor required for a particular variety or blend of juice is outlined.

Accumulation and Usability of Tomato Fruit from a Single Harvest1

Abstract Tomato fruit were found to accumulate at optimum harvest in proportions of 52-55% all red, 15-20% orange, 7-10% pink, and 15-26% green or overripe. A harvest ratio of 8 parts all red, 3 parts orange, and 1 part pink fruit gave a USDA tomato color index reading ranging from 66.1 to 67.4. In comparison, the all red fruit portion produced a 68.9 to 73.0 color index. Quality changes of the 8:3:1 blend processed juice were found in color, flavor, and ascorbic acid content, but the blends from all cultivars appeared to be commercially acceptable. Taste panel tests indicated no significant preference for all red over blended juice samples. The pH, titratable acidity, and refractive index were not significantly altered by the use of less than red ripe fruit. Utilizing the single harvest ratio of all red, orange, and pink fruits increased per acre yields 20-30%.

LACTIC ACID FERMENTATION OF OUTER CELERY PETIOLES

SUMMARY— Efforts to effectively utilize the sound but traditionally discarded outer celery petioles have been undertaken employing a sauerkraut‐type fermentation. The natural microflora produced a predominantly homofermentative lactic acid fermentation, resulting in acid levels of 0.7 to 1.2% (pH 3.9–3.5). Various sodium chloride and sucrose levels were employed; best flavor development was obtained with 2.25% salt and 2.0% sugar added. Acid development and organo‐leptic quality of slices were similar for outer petioles and inner stalks. Canned, heat‐processed sourcelery slices retained acceptable flavor and characteristic celery crispness for at least 18 months. An analogous fermentation of celery juice from outer petioles (2.25% salt and 2.0% sugar added) produced a pleasing, tart beverage (1.2% lactic acid, pH 3.5), well suited as a packing fluid and as an ingredient in vegetable juice blends.

COMPARISON OF FLAVOR AND VOLATILES OF TOMATO PRODUCTS AND OF PEANUTS

SUMMARYThe volatiles of canned tomatoes acidified with citric and with malic acid differed significantly from those of control, nonacidified tomatoes and from each other. Tomatoes treated with sugar and acid also differed significantly in volatiles. Blends of tomato juice prepared from various proportions of canned juice and juice reconstituted from tomato powder differed significantly in flavor. Through the application of discriminant analysis (DA) to gas‐liquid chromatographic (GLC) data, blends could usually be predicted correctly from the discriminant equations. Peanuts roasted for 12, 16, 20 and 24 min were similarly evaluated organoleptically and gas chromatographically. For the 3 products above, one or a few peaks were generally not sufficient to characterize the sample. When 10–15 peak areas were used to make the discrimination, each of the 3 products could be catagorized readily according to treatment.

Note on the use of cysteine to prevent browning in apple products

AbstractThe use of cysteine to inhibit the enzymic browning of apple products has been re‐investigated in the light of recent findings. In comparison with ascorbic acid, smaller amounts of cysteine inhibited browning and the inhibition was of much longer duration. When used at optimum concentrations, cysteine did not give rise to any adverse effects on flavour or tinplate. A simple method for estimating the cysteine requirement for a particular apple juice blend was also devised.

ACIDIFIED VEGETABLE JUICE BLENDS

Journal of Food ScienceVolume 8, Issue 1 p. 45-53 ACIDIFIED VEGETABLE JUICE BLENDS H. G. BEATTIE, H. G. BEATTIE New York State Agricultural Experiment Station, Geneva, New York Preliminary work on this project was carried out by the senior author in co-operation with G. L. Marsh at the Fruit Products Division of the University of California. The authors wish to express appreciation to Mr. Marsh and D. K. Tressler for helpful criticisms, and to C. B. Sayre for advice in regard to varieties of vegetables used in these studies.Search for more papers by this authorCARL S. PEDEESON, CARL S. PEDEESON New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this author H. G. BEATTIE, H. G. BEATTIE New York State Agricultural Experiment Station, Geneva, New York Preliminary work on this project was carried out by the senior author in co-operation with G. L. Marsh at the Fruit Products Division of the University of California. The authors wish to express appreciation to Mr. Marsh and D. K. Tressler for helpful criticisms, and to C. B. Sayre for advice in regard to varieties of vegetables used in these studies.Search for more papers by this authorCARL S. PEDEESON, CARL S. PEDEESON New York State Agricultural Experiment Station, Geneva, New YorkSearch for more papers by this author First published: January 1943 https://doi.org/10.1111/j.1365-2621.1943.tb16542.xCitations: 5 Approved by the director of the New York State Agricultural Experiment Station for publication as Journal Paper No. 517, July, 1942. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume8, Issue1January 1943Pages 45-53 RelatedInformation