Effect of Processing on the Comparative Quality of Golden Delicious and Bramley's Seedling Apples
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|Title:||Effect of Processing on the Comparative Quality of Golden Delicious and Bramley's Seedling Apples||Authors:||Gormley, T. R. (Thomas Ronan)||Permanent link:||http://hdl.handle.net/10197/6920||Date:||1975||Abstract:||Processed Golden Delicious apples (GD) were compared with processed samples of Bramley’s Seedling apples (BS). Tasted panels found no significant difference between slices of the two cultivars, canned in syrup. Pies made with solid pack BS apples were significantly preferred to those made with solid pack GD apples. The GD samples lacked flavour and would not break down on cooking. Modification of the GD solid pack with a 2.5% malic acid solution before processing, improved flavour and texture and taste panels found no significant difference between pies made from modified GD apples and those made from solid pack BS apples. Treatment with malic acid did not have the same flavour and texture enhancing effect on frozen GD slices as it had on the solid pack slices and pies made with frozen BS apples were significantly preferred to those made with frozen malic acid treated GD apples.||Type of material:||Journal Article||Publisher:||Elsevier||Keywords:||Processing tests; Shear values; Taste panel||Language:||en||Status of Item:||Peer reviewed|
|Appears in Collections:||Agriculture and Food Science Research Collection|
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