LAKASABrowsing by Author "Garcia, Gennevieve Ruth M."

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Sensory and physico-chemical changes during storage of processed Grapes (Wife vinifera) products
(Don Mariano Marcos Memorial State University – Mid La Union Campus, 2018-05) Garcia, Gennevieve Ruth M.; Bernardino, Meryl A.; Estabillo, Imma Concepcion G.; Pacada, Charles A.; Alvarez, Sheila B.
The study aimed to processed grape products specifically grape jelly and grape jam with acceptable sensory characteristics and physico-chemical properties. The descriptive attributes of processed grape jelly are light orange in color, very sweet, sour, with slightly tart, grape flavor, soft, slightly sticky and very spreadable. The descriptive attributes of grape jam are brown in color, very sweet, sour, slightly tart, with grape and raisin flavor, slightly rough, soft, less sticky, and very spreadable. The physico-chemical properties of grape jelly are water activity value of 0.765, pH value of 3.2, total soluble solid of 69.9°Brix while grape jam has water activity value of 0.757, pH value of 3.5 and total soluble solid of 67.7 °Brix. The grape jam has an anthocyanin content of 9.32 mg/100g while grape jelly has no detected anthocyanin content.