Negoita M.,National RandD Institute for Food Bioresources |
Catana L.,National RandD Institute for Food Bioresources |
Catana M.,National RandD Institute for Food Bioresources |
Iorga E.,National RandD Institute for Food Bioresources |
And 3 more authors.
In this paper are presented results concerning the behaviour to processing through thermo sterilization of raspberry cultivars - 'Willamette' and 'Veten', in comparison with 'Heritage' cultivar (as control). Raspberry cultivars 'Willamette' and 'Veten' had been processed as jam, in the same technology conditions as control Heritage cultivar. The test results showed that the 'Willamette' and 'Veten' cultivars could be valorised as jam. The type product "jam", obtained from 'Willamette' and 'Veten' cultivars, had presented superior characteristics than the control one and specifics to this assortment: fruits and fruit parts in jellified mass, from which the syrup couldn't be segregated, dark carroty until brown carroty color, with very pleasant taste and smell, characteristic for raspberry fruits, very strong. Source