Articles
VARIETAL ASPECTS OF BLACKCURRANT CLEAR NECTARS MADE FROM CONCENTRATES
Article number
352_19
Pages
137 – 144
Language
Abstract
The fruit of 8 blackcurrant cultivars and of the clone 7/75–4 were processed into clear nectars.
The quality of fresh products and after different storage periods was evaluated instrumentally and by sensory analyses.
Nectars of all cultivars were characterized generally by a good flavour and aroma, which have been changed not very much during storage.
The most differentiated factor was the colour.
In this respect nectars from Triton, Titania and Ben Lomond cultivars scored higher than other ones.
These products were characterized by the greatest stability of anthocyanins and the nectars retained intensive red colour even after months of storage.
The greatest deterioration in colour occurred in nectar produced from 7/75–4 clone’s fruit.
The quality of fresh products and after different storage periods was evaluated instrumentally and by sensory analyses.
Nectars of all cultivars were characterized generally by a good flavour and aroma, which have been changed not very much during storage.
The most differentiated factor was the colour.
In this respect nectars from Triton, Titania and Ben Lomond cultivars scored higher than other ones.
These products were characterized by the greatest stability of anthocyanins and the nectars retained intensive red colour even after months of storage.
The greatest deterioration in colour occurred in nectar produced from 7/75–4 clone’s fruit.
Publication
Authors
J. Banaszczyk, W. Plocharski
Keywords
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