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The interrelationships among organoleptic, rheological, and chemical properties of canned peaches were studied. The rheological properties were determined by relaxation and Boussinesq die loading methods with the assumption that the Hertz theory was valid under experimental conditions. The results indicated that these methods could be used to monitor the textural properties of canned peaches. Chemical analysis showed that the total titratable acidity was significantly correlated to the hardness and graininess, while alcohol insoluble solids had a significant correlation with graininess. Acid detergent fibers showed a negative correlation with the mouthfeel.
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LIN et al. (1982) studied this question.
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