SUMMARY
Co-crystallization of cucumber concentrate
A sucrose syrup of 70ºBrix was concentrated until a concentration greater than 95°Brix was attained. It was studied the effect of concentration (20. 25 and 35°Brix) on the physical properties of the cucumber (Cucumis sativa L) granules. Moisture content, solubility, and density were determined. The best results were found for the concentrated at 30ºBrix. Lemon juice was added to the concentrated to decrease pH from 5.5 to 4.0 to improve flavor and to avoid growth of molds and yeast. No significant differences in the higroscopicity were found between both pH (s). Sensory e valuation shows that 30 judges of 45 preferred the sample made with the co-crystallizate containing lemon juice.

Key words: Co-crystallizate, sucrose, granules.



Recibido: 13/10/1997
Aceptado: 31/07/1998

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