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Some investigations on the production of clarified apple juice.

Jaleel, S. A. and Sreekantiah, K. R. and Rao, T. N. R. (1973) Some investigations on the production of clarified apple juice. Indian Food Packer, 27 (2). 37-40, 10 ref..

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Abstract

Studies have been carried out to develop an enzymic process for obtaining clear apple juice, while at the same time recovering the max. quantity of pectin. Kesari and Red Delicious apples containing high percentages of pectin were pulped and treated with pectinolytic enzyme concentrate (PEC) at 0.6% at 28-30 degree C for 16 h. Analysis of samples taken periodically showed 76-78% of juice to be extractable after 1 h against 40% for the intreated control. Loss of pectin in the pomace was 25% for Kesari and 60% for Red Delicious. Further tests on optimum dosage of PEC showed 0.3-0.5% to give max. yield of clear juice with a 50% loss in pectin. Juice yield was 44% more than that of control.

Item Type: Article
Uncontrolled Keywords: CLARIFICATION-; apple juice, manufacture of clarified; APPLE-JUICE; clarified apple juice, manufacture of; ANALYSIS-; apple juice, clarified; PECTIC-SUBSTANCES; apple juice, recovery of pectin from clarified; PECTIC-ENZYMES; apple juice, enzymic clarification of
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 24 Fruits > 01 Apple
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Apr 2012 09:19
Last Modified: 27 Apr 2012 09:19
URI: http://ir.cftri.com/id/eprint/7168

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