Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Food Science and Technology
D. K. Salunkhe
D. K. Salunkhe
D. V. Sisson
L. E. Olson
Applesauce has long been considered an important food product in the United States. Approximately 25 percent of the fresh apples used by the industry in the U.S. are converted into sauce. Recent statistics indicated a further increase in consumption (Canning Trade Almanac, 1964). The reason why so large portion of the crop have been utilized for sauce manufacture is that we can use the desirable varieties for blending techniques in making sauce, and its fine particle character has some advantages as a kind of baby food.
According to the U.S. standard grades of canned applesauce, Grade A (Fancy) applesauce should have a bright color, fine particle, uniform texture, and natural flavor of the fresh apple. However, how to manufacture a sauce to meet the Grade A requirement is a problem for food processors to face. Although many reports showed that the quality of applesauce was affected by the varietal characteristics, stage of maturation of the fresh apple, and post harvest storage (LaBelle et al, 1960; Smock and Neubert, 1950; Wiley and Toldby, 1960; Livingston et al, 1954), no information is available on systematic studies of the basic characteristics of the individual varieties grown in Utah.
In recent years, freeze-dehydrated fruits and fruit products have been manufactured in an attempt to remove most of the water they contain while maintaining a minimum change in the quality of the resulting products. Freeze-dehydrated foods can be stored and transported without refrigeration, are light in weight, and have an extended shelf-life. These advantages, coupled with flavor retention capacity, have made freeze-dehydrated products important among processed products. Therefore, an attempt was made to evaluate the quality and nutritive value of freeze-dehydrated applesauce. The reconstituted freeze dehydrated applesauce was analyzed for chemical and organoleptic attributes and compared with canned applesauce. Studies were made on the effects of variety, maturity, and post-harvest storage on the quality of canned and freeze-dehydrated applesauce with regard to chemical constituents, physical properties, and flavor characteristics.
Lee, Yuen San, "Physiological and Biochemical Factors Influencing The Quality of Canned and Freeze-Dehydrated Applesauce" (1965). All Graduate Theses and Dissertations. 4822.
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .