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Influence of production method and fruit selection on the colour and taste of raspberry syrups





Key words: 

raspberry syrups, colour, testiness, homemade preserves.


The aim of the study was to evaluate the flavor and color parameters syrups of different species of raspberries obtained by different methods. Used three species of raspberries: red (Rubus idaeus), black (Rubus occidentalis), and yellow (Rubus idaeus, variety – Morning Dew). The syrups were prepared using three methods applied in households: by backfilling with sugar, by extraction in steam juicer and by squeezing through sieve. Red raspberry syrups were compared with three popular raspberry syrups available in the market. The sensory evaluation of the tastiness was carried out using ranking test conducted by 50 selected assessors, separately for syrups from red, black and yellow raspberries. In the syrups lightness L* and chromatic coordinates a* and b* were determined. It was found that the significantly better tastiness for all the types tested had syrups obtained by squeezing through sieve, and the significantly worse – those from the steam juicer. Homemade syrup prepared by squeezing was better than the commercial syrups. The colour parameters had not statistically significant effect on the sensory evaluation of tastiness.

dr inż. Renata KORZENIOWSKA-GINTER mgr inż. Aleksandra ŻYŁOWSKA dr  Tomasz OWCZAREK

Gdynia Maritime University Faculty of Entrepreneurship and Quality Science ul. Morska 81-87, 81-225 Gdynia, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.





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