Departamento de Tecnología de Alimentos, Grupo de Investigación e Innovación Alimentaria, Universitat Politècnica de València, Valencia, Spain.
Laboratorio de Propiedades Físicas y Sensoriales y Ciencia del Consumidor, Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC, Paterna, Spain.
J Sci Food Agric. 2019 Jan 15;99(1):244-252. doi: 10.1002/jsfa.9166. Epub 2018 Jul 12.
The acceptability of grapefruit juice obtained from rehydrated freeze-dried and spray-dried fruit was studied and compared with that of natural freshly squeezed juice and that of a commercial juice. The rheological properties, colour and solute concentration were determined. A sensory evaluation was developed to evaluate juice acceptability. Furthermore, a penalty analysis was used to determine the attributes with improvement potential as well as some CATA (check all that apply) questions, where consumers marked the most characteristic attributes of each sample.
The rehydrated samples were different from the commercial and natural juices. When grapefruit is freeze-dried or spray-dried, gum arabic and bamboo fibre are added and part of the fruit pulp is present; this is not so in the other juices under study. This supposes greater viscosity, luminosity and chroma together with a reddish tone of the rehydrated juices, especially the freeze-dried ones. It also affects their acidity, astringency and sweetness.
Rehydrating the freeze-dried or spray-dried powder to the level of the natural juice, instead of that of the crushed or liquidized grapefruit, and incorporating sugar at this stage would probably improve the quality of the samples. © 2018 Society of Chemical Industry.
研究了再水化冻干和喷雾干燥水果得到的柚子汁的可接受性，并将其与天然鲜榨果汁和商业果汁进行了比较。测定了流变特性、颜色和溶质浓度。开发了一种感官评价来评估果汁的可接受性。此外，还进行了惩罚分析，以确定具有改进潜力的属性，以及一些 CATA（选择所有适用的）问题，消费者在其中标记每个样品最具特征的属性。
再水化的样品与商业和天然果汁不同。当柚子被冻干或喷雾干燥时，会添加阿拉伯胶和竹纤维，并且部分果肉存在；而在研究中的其他果汁中则不是这样。这意味着再水化的果汁具有更高的粘度、亮度和色饱和度，以及略带红色调，尤其是冻干的果汁。这也会影响它们的酸度、涩味和甜度。
将冻干或喷雾干燥的粉末再水化到与天然果汁相同的水平，而不是与压碎或液化的柚子相同的水平，并在这个阶段加入糖，可能会提高样品的质量。 © 2018 化学工业协会。
