The Effect of Various Sweetening Agents on the Quality of Canned Jellied Cranberry Sauce
ARMY NATICK LABS MA FOOD LAB
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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.
- Food, Food Service and Nutrition