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University of Tennessee, Knoxville TRACE: Tennessee Research and Creative Exchange Masters Theses Graduate School 5-2011 Quality of Applesauce and Raspberry Puree Applesauce as Affected by Type of Ascorbic Acid, Calcium Salts and Chelators under Stress Storage Conditions Eric Calvin Goan University of Tennessee - Knoxville, [email protected] Follow this and additional works at: https://trace.tennessee.edu/utk_gradthes Part of the Food Chemistry Commons, and the Food Processing Commons Recommended Citation Goan, Eric Calvin, "Quality of Applesauce and Raspberry Puree Applesauce as Affected by Type of Ascorbic Acid, Calcium Salts and Chelators under Stress Storage Conditions. " Master's Thesis, University of Tennessee, 2011. https://trace.tennessee.edu/utk_gradthes/873 This Thesis is brought to you for free and open access by the Graduate School at TRACE: Tennessee Research and Creative Exchange. It has been accepted for inclusion in Masters Theses by an authorized administrator of TRACE: Tennessee Research and Creative Exchange. For more information, please contact [email protected]. To the Graduate Council: I am submitting herewith a thesis written by Eric Calvin Goan entitled "Quality of Applesauce and Raspberry Puree Applesauce as Affected by Type of Ascorbic Acid, Calcium Salts and Chelators under Stress Storage Conditions." I have examined the final electronic copy of this thesis for form and content and recommend that it be accepted in partial fulfillment of the equirr ements for the degree of Master of Science, with a major in Food Science and Technology. Svetlana Zivanovic, Major Professor We have read this thesis and recommend its acceptance: John Mount, Carl Sams Accepted for the Council: Carolyn R. Hodges Vice Provost and Dean of the Graduate School (Original signatures are on file with official studentecor r ds.) To the Graduate Council: I am submitting herewith a thesis written by Eric Calvin Goan entitled “Quality of Applesauce and Raspberry Puree Applesauce as Affected by Type of Ascorbic Acid, Calcium Salts and Chelators under Stress Storage Conditions.” I have examined the final electronic copy of this thesis for form and content and recommend that it be accepted in partial fulfillment of the requirements for the degree of Master of Science, with a major in Food Science and Technology. Svetlana Zivanovic, Major Professor We have read this thesis and recommend its acceptance: John Mount Carl Sams Accepted for the Council: Vice Provost and Dean of the Graduate School (Original signatures are on file with official student records.) Quality of Applesauce and Raspberry Puree Applesauce as Affected by Type of Ascorbic Acid, Calcium Salts and Chelators under Stress Storage Conditions A Thesis Presented for the Master of Science Degree The University of Tennessee, Knoxville Eric Calvin Goan May 2011 Copyright © 2011 by Eric Calvin Goan All rights reserved. ii ACKNOWLEDGEMENTS I would like to thank my major professor, Dr. Lana Zivanovic for the guidance and for giving me the opportunity to work on a project with the military. I would also like to thank Dr. John Mount and Dr. Carl Sams for guidance on this project, use of their equipment and for serving as members on my committee. I am also grateful for the support of the rest of the Department of Food Science and Technology faculty and staff for their assistance. I would also like to express my gratitude to the other students in my lab group and especially Dr. Jiajie Li, Mr. Robert Davis, and Mr. Michael Ensminger for helping me to develop methods, carrying out the methods, and collaboration on our similar research topics. I thank Dr. Federico Harte for assistance with rheological analysis and setting up a method for determining the rheological properties of my samples. I would also like to give thanks to Dr. Marjorie Penfield for helping with sensory analysis, preparing, performing, and analyzing samples. I give much appreciated thanks to Dr. Magdy Hefnawy for the guidance and inspiration throughout the project and for the help in providing us with samples and industry processing facility, also Sopakco. Bennettsille S.C., and all their employees for helping during processing at their facility. I would also like to thank CORANET, “Combat Rations Network,” through the Department of Defense for funding the project. Finally, I would like to thank my parents, family, and friends for their help and support over the past two years. iii ABSTRACT Applesauce prepared for the US military is processed as MRE (meals-ready-to-eat) in several forms including Type VI - Applesauce with raspberry puree, and Type VII - Carbohydrate enriched applesauce. Production of MRE applesauce starts with commercially prepared and thermally processed applesauce that is further processed by a military contractor. The further processing includes adjusting pH, ºBrix, and ascorbic acid level, packaging into pouches, and again thermally processing. Both types of the MRE applesauce are very much liked by troops, but under stress storage applesauce darkens and its consumption is drastically reduced. The overall goal of this project was to identify additives to be used during further processing in order to slow darkening when exposed to elevated temperatures during shipping and storage. The specific objective was to determine whether different types of ascorbic acid, calcium salts, or addition of chelators can reduce deterioration under stress storage. Applesauce (AS), applesauce with raspberry puree (RPAS), MRE AS (Type VII) and MRE RPAS (Type VI) for all experiments were provided by Sopakco, Bennettsville S.C. The research was carried out in three phases. From the Phase 1, we learned that Type VII and Type VI darkened at faster rates at the beginning of the storage, but the effects of storage at 50°C for more than 2 weeks overcame any differences caused by further processing. Phase 2 helped us determine the formulations for the processing on the industrial scale. The formulations were: 0.15% L-ascorbic-acid (AA), and 0.15% AA with 300 ppm EDTA for both AS and RPAS, with 0.83% calcium lactate gluconate (CLG) for AS, and 0.15% ascorbyl- palmitate for RPAS. The results from the Phase 3 indicated that AS with addition of CLG and RPAS with total of 0.18% AA had the least total color change. In all samples, iv accumulation of HMF was related to amount of ascorbic acid with exception of samples with Pal which had the lowest HMF content. Our results indicate that current MRE Types VI and VII may have better stability at stress storage if the level of AA is limited to 0.18% and 0.83% CLG is added to the AS formulation. v TABLE OF CONTENTS Chapter Page CHAPTER 1. INTRODUCTION AND LITERATURE REVIEW ................................... 1 Introduction ..................................................................................................................... 2 Literature Review ........................................................................................................... 3 History of MRE ........................................................................................................... 3 History of Applesauce ................................................................................................. 5 Role of Phenolic Compound in Apples………………………………………………6 Type VI and VII MRE Applesauce Specifications ...................................................... 9 Production of Commercial Applesauce and Type VI and VII MRE Applesauce . 11 Role of Apple Cultivar in Applesauce ...................................................................... 13 Additives used for Preserving Applesauce …………………………………………14 References ..................................................................................................................... 19 CHAPTER 1. APPENDIX .......................................................................................... 21 CHAPTER 2. Quality of Applesauce and Raspberry Puree as Affected by Further Processing and Stress Storage Conditions ................................................................... 26 Abstract ......................................................................................................................... 27 Introduction ................................................................................................................... 29 Materials and Methods .................................................................................................. 30 Applesauce and Raspberry Puree with Applesauce Production ............................... 30 Evaluation of Applesauce and Raspberry Puree with Applesauce .......................... 31 Color ................................................................................................................... 31 Texture ................................................................................................................ 32 Moisture Content ................................................................................................ 32 Soluble Solids ..................................................................................................... 32 Total Acidity and pH .......................................................................................... 32 Water Activity ..................................................................................................... 33 Syneresis ............................................................................................................. 33 Sensory ...............................................................................................................

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