POMEGRANATE JUICE QUALITY AS AFFECTED BY SOME CLARIFICATION AND CONCENTRATION METHODS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 27, Issue 12, December 2002, Page 8439-8454 PDF (762.2 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.257660 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. M. S. Ashour,; Enssaf M. A. El-Hamzy | ||||
| Food Technology Dept., National Research Center, Cairo, Egypt. | ||||
| Abstract | ||||
| The effect of some clarification and concentration methods on pomegranate juice quality was studied. The applied clarification methods were: natural clarification, 0.5 g/L gelatin, 0.4 g/L polyvinylpyrrolidone (PVP) and 0.02% v/v pectinex Ultra Sp-L addition. The clarified pomegranate juice with PVP at pH 3 was concentrated either by vacuum (V.C) or freeze (F.C) to 43.5 and 43.2° Brix, respectively. The effect of frozen storage on chemical characteristics and color indices of concentrated pomegranate juice during storage period was investigated. The results indicated that the PVP method was excellent for clarification and most suitable to prevent undesirable changes in anthocyanin content and browning index. Freeze concentration method caused less changes in chemical characteristics and color indices for reconstituted pomegranate juice. The best results were obtained after 12 months of storage when F.C method was applied. It was noticed that the removal of tannins by using finning agent (PVP) improved color, odor, taste, overall acceptability and the keeping quality of pomegranate juice. | ||||
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