Fahem, N., Mostafa, G., Omran, H., Buckenhueskes, H. (2009). PRODUCTION OF CLEAR APPLE JUICE USING COMMERCIAL PECTINASES. test, 34(8), 8761-8772. doi: 10.21608/jfds.2009.115794
Nancy I. Fahem; G. A. Mostafa; H. T. Omran; H. Buckenhueskes. "PRODUCTION OF CLEAR APPLE JUICE USING COMMERCIAL PECTINASES". test, 34, 8, 2009, 8761-8772. doi: 10.21608/jfds.2009.115794
Fahem, N., Mostafa, G., Omran, H., Buckenhueskes, H. (2009). 'PRODUCTION OF CLEAR APPLE JUICE USING COMMERCIAL PECTINASES', test, 34(8), pp. 8761-8772. doi: 10.21608/jfds.2009.115794
Fahem, N., Mostafa, G., Omran, H., Buckenhueskes, H. PRODUCTION OF CLEAR APPLE JUICE USING COMMERCIAL PECTINASES. test, 2009; 34(8): 8761-8772. doi: 10.21608/jfds.2009.115794

PRODUCTION OF CLEAR APPLE JUICE USING COMMERCIAL PECTINASES

Journal of Food and Dairy Sciences
Article 3, Volume 34, Issue 8, August 2009, Pages 8761-8772    PDF (543.61 K)
Document Type: Original Article
DOI: 10.21608/jfds.2009.115794
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
Clear apple juice was produced from Anna apple cultivar ( Malus spp.) cultivated in Egypt by two stages, pulp enzyming and juice clarification using commercial pectinases. Apple flavour and cramel were added during preparation of clear drinks. Clear apple drinks stored at refrigerator temperature (4°C), for 5 months were analyzed periodically for chemical, physical, sensory and microbiological characteristics. Data indicated that clear apple juice was processed successfuly using commercial pectinases. Addition of cramel and flavour improved colour, taste, aroma and appearance of natural clarified drink. In respect to chemical chracteristics of the drink, ascorbic acid enrichment is recommended.
Keywords
Clear apple juice; commercial pectinases; pulp enzyming; juice clarification; chemical and physical characteristics
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