PRODUCTION OF CONCENTRATED APRICOT AND PEACH JUICES. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 28, Issue 6, June 2003, Page 4741-4756 PDF (2.19 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2003.244681 | ||||
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| Authors | ||||
| A. S. Dyab,1; A. I. EL-Desouky2; H. E. M. Bahlol2; S. A. Soliman2 | ||||
| 1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt . | ||||
| 2Food Sci. Dept., Fac. of Agric. Moshtohor, Benha branch, Zagazig Univ., Egypt | ||||
| Abstract | ||||
| Vacuum concentration and serum-pulp concentration N.C. & S.P.C.) methods were used to produce concentrated apricot and peach juices. The Juice was concentrated without any additive as control and then after adding ethylene diamine tetra acetic acid (EDTA) andlor ascorbic acid. The concentrated juices were stored at -12·C. for nine months. Fresh and concentrated juices were chemically analyzed for some characteristics to Indicate the quality of juice. AlsO, microbiological examination was carried out for fresh and concentraled Juices. Furthermore, effect of adding EDTA and! or ascorbic acid on chemical composltion, organoleptic and microbiological examination were studied and. all juices were presented for sensory evaluation. Generally, it could be concluded that the concentrated juice producad by S.P.C. was better than that produced by V,C" due 10 lower changes of juice d1aracteristics. Addition of a8C0rbic acid inhibited the changes of juice characteristics slighUy belter than the addition of EDT A, 80th concentration methods decreased the total bacterial count and yeast and moulds. However the juice concentrated by V.C. con\aineQ lower number 01 microorganisms than thaI concenlfaled by S.P,Co. Also, addition 01 ascorbic acid or EDT A to decrease the microbiological load, but ascorbic acid was more effective. | ||||
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