USE OF SUGAR CONTENT ANALYSIS FOR THE ESTIMATION OF BERRY JUICE AUTHENTICITY
 
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Pol. J. Food Nutr. Sci. 2005;55(4):403–409
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ABSTRACT
Sucrose, glucose and fructose contents in juices of three varieties of: strawberry (Senga, Ducat, Marmolada), raspberry (Beskid, Canby, Malling Seedling), black currant (Ben Lomond, Titania, Ojebyn) and red currant (Rondom, Jonker, Holenderska) were determined in this study. Furthermore, the juices were analysed for glucose:fructose ratios. Examinations were performed in three consecutive years: 1998, 1999 and 2000 with enzymatic methods. The achieved sugar contents and sugar ratios were compared with standard values specified in Code of Practice. Deviations from ranges in sugar contents established in the Code of Practice were found and changes of these ranges were proposed. On the basis of sucrose, glucose and fructose contents as well as the glucose:fructose ratio it cannot be judged whether the examined berry juice is authentic or adulterated with other berry juice.
ISSN:1230-0322