Process conditions and quality of loquat paste made from loquat sugar solution

doi:10.3969/j.issn.1004-1524.2020.03.17

›› 2020, Vol. 32 ›› Issue (3): 510-517.DOI: 10.3969/j.issn.1004-1524.2020.03.17

• Food Science • Previous Articles Next Articles

Process conditions and quality of loquat paste made from loquat sugar solution

LIU Zhe¹, ZHU Mengjie^1,2, XIANG Lu^1,3, FAN Ming^1,3, LU Shengmin^1,*

1.Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China;
2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
3.College of Chemistry and Life Sciences, Zhejiang Normal University, Jinhua 321004, China

Received:2019-11-14 Online:2020-03-25 Published:2020-04-03

Abstract

Abstract: To effectively use loquat sugar solution, a by-product of candied loquat production, it was used as a raw material to produce loquat paste. Effects of salt addition and soluble solids content on total phenolic content, total flavonoid content, free radical scavenging abilities and sensory quality of loquat sugar solution and (or) loquat paste were investigated. Results showed that the yield of loquat sugar solution and its total phenolic content, total flavonoid content, as well as free radical scavenging abilities were improved by the addition of salt in the production of candied loquat. Moreover, total phenolic content, total flavonoid content and free radical scavenging abilities of loquat paste were increased with soluble solids content increasing. However, there was no significant difference between 60 and 70^OBrix. Finally, based on the results of sensory evaluation, it was suggested that the optimum amount of salt should be 1%, the soluble solids content of loquat paste should be 60^OBrix.

Key words: loquat paste, sugar infusion, salt, total phenolic content, total flavonoid content, free radical scavenging ability

CLC Number:

LIU Zhe, ZHU Mengjie, XIANG Lu, FAN Ming, LU Shengmin. Process conditions and quality of loquat paste made from loquat sugar solution[J]. , 2020, 32(3): 510-517.

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Process conditions and quality of loquat paste made from loquat sugar solution

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