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THE CONTRIBUTING EFFECT OF APPLE PECTIN ON THE FREEZING POINT DEPRESSION OF APPLE JUICE CONCENTRATES.

Author(s) : HOO A. F., MCLELLAN M. R.

Type of article: Article

Summary

FROZEN APPLE JUICE CONCENTRATE WAS PREPARED USING CONVENTIONAL PROCEDURES. A REGRESSION EQUATION WAS DERIVED AS A FUNCTION OF DEG BRIX AND PECTIN CONCENTRATION. THE RESULTS INDICATED THAT PECTIN CONTRIBUTED TO THE FREEZING POINT DEPRESSION OF APPLE JUICE CONCENTRATE, THE EFFECT OF WHICH WAS GREATER WITH INCREASING CONCENTRATION. THE UNTREATED APPLE JUICE CONCENTRATE (WITH PECTIN INTACT) HAD A LOWER FREEZING POINT COMPARED TO THE DEPECTINIZED JUICE. THE FREEZING POINT OF APPLE JUICE CONCENTRATE DECREASED AS THE APPLES RIPENED AS WOULD BE EXPECTED DUE TO AN INCREASE IN SOLUBLE PECTIN.

Details

  • Original title: THE CONTRIBUTING EFFECT OF APPLE PECTIN ON THE FREEZING POINT DEPRESSION OF APPLE JUICE CONCENTRATES.
  • Record ID : 1987-2298
  • Languages: English
  • Publication date: 1987
  • Source: Source: J. Food Sci.
    vol. 52; n. 2; 1987.03-04; 372-374; 377; 4 fig.; 2 tabl.; 20 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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