Physical properties of raspberry and orange flavoured fruit syrups

Abstract In the case of fruit syrups, consumers prefer thicker, deep-coloured ones because they remind them good old homemade ones. Physical properties – as viscosity, colour, refractive index, soluble solid content (SSC), and electrical impedance - syrups flavoured with raspberry or orange juice were determined. The change measured physical was determined in three different experiments: 1. evaluating effect sugar sweetener 2. composition 3. on containing only. Variations had a definite squashes. Viscosity, SSC value, magnitude increased increasing decreased replacement sweeteners although colour characteristics defined mostly by colorant added to squash. Changes could influence values but showed little changes for all samples. squashes only did not follow any trends, which emphasized that additives significant properties.