Thermal pasteurization for minimally processed grape juice: Microbial stability during shelf life and sensory evaluation
- Authors
- Maldonado, Michelle
- Format
- MasterThesis
- Status
- publishedVersion
- Description
Minimally processed juices are preferred by consumers because they perceive them to be closer to the organoleptic and nutritional characteristics of fresh juices. The study was conducted to investigate the effect of mild thermal pasteurization on the quality and shelf life of grape juice and to conduct sensory evaluation to compare minimally thermal processed with UV treated grape juice. Two varieties of white grapes (Niagara and Riesling) and one variety of red grapes (Concord) were heated to 71?C for 6 seconds and UV treated (at 14 mJ/cm2). For the shelf life study, pH, ?Brix, total plate and mold and yeast counts were conducted biweekly. The findings of the study indicate that the shelf-life of refrigerated, minimally thermal processed grape juice ranged from six weeks (Concord) to eleven weeks (Niagara and Riesling). The sensory evaluation of the grape juices demonstrated that participants were able to differentiate between the UV treated and thermally pasteurized juice in all the varieties studied.
- Publication Year
- 2015
- Language
- eng
- Topic
- PROCESAMIENTO DE ALIMENTOS
TECNOLOG?A ALIMENTARIA
ALIMENTOS
TRANSFORMACI?N DE ALIMENTOS
EVALUACI?N SENSORIAL
MICROBIOLOG?A
JUGO DE UVA
VIDA ?TIL
- Repository
- Repositorio SENESCYT
- Rights
- openAccess
- License