Fruit content

Other fruit components. Other fruit components that may be used in tile manufacture of non-carbonated beverages, particularly dilutables, include pectins and aroma substances obtained during the concentration of fruit juices. These components do not normally count towards the fruit content of products as they are usually classifted as types of permitted additives. 

Methods used to assess the juice or fruit content of a soft drink... 

Alternative testing procedures have been suggested by other authors, such as the use of certain amino acids (Ooghe Kastelijn, 1985) and organic acids (Wallrauch, 1995). Flowever, because of the wide natural variation of all these components, any calculation of juice or fruit content should really be considered only as an estimate rather than an absolute value. The situation is even more complicated for a mixture of juices in a juice blend or soft drink. In this case, the parameters chosen for analysis, often potassium or phosphate, should be fairly constant between the juices within the blend, and if possible components that are characteristic of a particular juice, such as quinic acid in cranberry juice, or isocitric acid in orange, grapefruit or lemon, say, should be analysed. This type of specific marker can be used to assess the overall level of a particular juice in a blend, but not every juice has a unique marker. 

Hulme et al. (149) proposed the equation 0.05(7K + 10P + 3N) to estimate the fruit content of beverages made from whole... 

For jam and jelly, respectively, information on the fruit content ( Made from. .. g of fruit per 100 g ) and on the dry matter content ( Total sugar content... g/100 g ) must be shown on the label. 

Fruit) preparations are always applied when a typical taste, smell, fruit content -(smooth or pulp structure, based on concentrate, puree or fruit pieces) are looked for in the end product. Sometimes (fruit) preparations are added in order to obtain a particular viscosity or consistency in the finished product. This carry-over effect is not at least due to the hydrocolloids and modified starches contained in fruit preparations. 

In a similar vein, Wilson et al. [61] recorded the FTIR spectra of fruit jams of different types using a diffuse reflectance (DRIFT) samphng accessory. Despite distortions in the spectra, associated with the use of the DRIFT technique, the different jams were found to exhibit characteristic and reproducible patterns, indicating that jams of different fruit content can be differentiated on the basis of their FTIR spectra. The authors suggested the potential utihty of this technique for the detection of adulteration of jams, for instance, by the substitution of fruit content by cheaper vegetable material. 

The sensory quality of fruit nectars depends largely on the pH value, acidity, and sugar content of the fruit at processing time. Control of the ripeness and adjustment of sweetness in relation to the acidity are two major procedures in order to produce high quality nectars. The klwlfrult itself is rather strong in flavor, thus the adding of water and sugars to lower down the acidity and to improve the sweetness taste will improve the sensory appeal. For most of the fruit nectars, the fruit content is now 45% (Standard of identity). The former standard was 50% fruit in the nectar. 

Yogurt Most of the methods described above can be used to characterize yogurt. The fruit content can be estimated from the citric and malic acid contents using HPLC. 

Another important index, especially for final market samples, is the fruit content which can be computed by excluding the sugars and main acids (these components are added in products with lower fruit content) and attending the natural variances. 

Fruit nectars are produced from fruit slurries or whole fmits by homogenization in the presence of sugar, water and, when necessary, citric and ascorbic acids. The fruit content (as fresh weight) is 25-50% and is regulated in most countries, as is the minimum total acid content. Apricots, pears, strawberries, peaches and sour cherries are suitable for nectar production. The fruits are washed, rinsed, disintegrated and heated to inactivate the enzymes present. The fruit mash is then treated with a suitable mixture of pectinolytic and cellulolytic enzymes. The treatment degrades protopectin and, thus, separates the tissue into its individual intact cells ( maceration ). 

Indicator for 1 fruit content, 2 heat or oxidation damage, 3 microbiological spoilage, 4 acidification, 5 sweetening, 6 extract of expressed residue, 7 as 6 but aromatized with peel oil. 

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