PRODUCTION OF CLOUDY APPLE DRINKS USING PECTINASES | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 34, Issue 8, August 2009, Page 8773-8788 PDF (665.1 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2009.115795 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Nancy I. Fahem1; G. A. Mostafa1; H. T. Omran1; H. Buckenhueskes2 | ||||
| 1Food Technology Dept., Fac. of Agric., Suez Canal Univ., Ismailia, Egypt. | ||||
| 2Hohenheim University, Germany. | ||||
| Abstract | ||||
| Apple fruits (Malus spp < /em>., Anna cultivar)which collected from Racheed (El-Behara governorate) in Egypt were processed to produce cloudy apple juices using commercial pectinases. Cellulase treatments were considered as comparable treatments. Apple pulp was blanched in microwave for 4 min for browning inhibition. Enzymes were applied to microwave-blanched apple mashes at different concentrations for 30 min at 45°C. Cloudy apple drinks stored at refrigerator temperature (4°C) for six months. Drinks were evaluated periodically for TSS, acidity % (as citric acid), pH, cloud stability (absorbance at 660nm), colour (L, a and b value), reducing sugars and total sugars % . The data showed that, addition of pectinases and cellulase increased TSS and juice yield on the expenses of clould stability. Conducted concentrations of the enzymes showed good balance between yield, TSS and cloud stability. All treatments including the control were highly accepted by the panelists and showed not less than "satisficatory" by the end of the storage period for any quality aspects. Also drinks remained good microbiological quality up to the end of the storage period. | ||||
| Keywords | ||||
| Anna apple; cloudy apple juices; pectinases; chemical and physical characteristics and sensory assessment | ||||
|
Statistics Article View: 122 PDF Download: 278 |
||||
