EFFECTS OF FREEZE-CONCENTRATION ON CHEMICAL AND SENSORY QUALITIES OF APPLE JUICE.

Type of article: Article

Summary

GOLDEN DELICIOUS AND STARKING APPLE JUICE SAMPLES WERE ENZYMATICALLY CLARIFIED AND FREEZE-CONCENTRATED. THE RECONSTITUTED JUICE SAMPLES WERE TESTED. ON FREEZE-CONCENTRATION OF APPLE JUICE TO FIVE FOLD, THE ACID CONTENT INCREASED LESS THAN FOUR FOLD, INDICATING THAT ACIDS WERE SELECTIVELY LOST DURING FREEZE-CONCENTRATION. ASCORBIC ACID WAS COMPLETELY LOST. HOWEVER, IN THE ENRICHED JUICE, 23% OF THE ASCORBIC ACID WAS RETAINED IN GOLDEN APPLE JUICE AND 15% IN STARKING APPLE JUICE. ASCORBIC ACID ADDITION IMPROVED COLOUR AND FLAVOR OF RECONSTITUTED APPLE JUICE. THE TASTE PANEL SHOWED PREFERENCE FOR THE CLARIFIED APPLE JUICE.

Details

Original title: EFFECTS OF FREEZE-CONCENTRATION ON CHEMICAL AND SENSORY QUALITIES OF APPLE JUICE.
Record ID : 1982-0523
Languages: English
Publication date: 1981
Source: Source: J. Food Sci. Technol.
vol. 18; n. 1; 27-29; 3 tabl.; 4 ref.
Document available for consultation in the library of the IIR headquarters only.

Indexing

Themes: Food quality and safety. Microbiology;
Ice creams
Keywords: Vitamin C; Organoleptic property; Flavour; Apple; Fruit juice; Cryoconcentration; Colour