Organic apple juice clarification: Physicochemical and sensory evaluation

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dc.contributor.authorLauret, Richard
dc.contributor.authorSartori, Maria Márcia Pereira [UNESP]
dc.contributor.authorImaizumi, Vitor Massami [UNESP]
dc.contributor.authorBrunelli, Luciana Trevisan [UNESP]
dc.contributor.authorVenturini Filho, Waldemar Gastoni [UNESP]
dc.contributor.institutionGraduando do Institut des Régions Chaudes – SUPAGRO
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.date.accessioned2018-12-11T17:37:40Z
dc.date.available2018-12-11T17:37:40Z
dc.date.issued2018-07-01
dc.description.abstractn the Brazilian market of non-alcoholic beverages, apple juice is found clarified or turbid. In addition to its consumption as juice itself and nectar, it can also be used in soft drinks formulation. The aim of this work was to clarify organic apple juice of Eva variety using enzymatic complex (pectinases), gelatin and bentonite (phase 1) and to compare physicochemical and sensorial clarified and unclarified Eva apple juices (phase 2). The experimental design was completely randomized. In phase 1, the tests were performed on bench scale, adopting a factorial schedule and in phase 2, the tests were performed on a pilot plant scale. Parameters such as soluble solids, titratable acidity, ratio, pH, reducing sugars, total reducing sugars, non-reducing sugars, phenolic compounds, turbidity and color were evaluated for the physicochemical characterization of juices. The sensory analysis of juices were performed by affective test (hedonic scale). In phase 1, the best juice clarification results were obtained using the enzymatic complex, gelatin at concentrations of 8, 10 and 12 g.100 L-1 and bentonite at 50 g.100 L-1, with final juice filtration in paper of 28 μm pore. In phase 2, the clarification process interfered on physicochemical characteristics of the juice for all analyzed parameters, except for total reducing sugars and non-reducing sugars. Despite differences in physicochemical composition, the panel of tasters showed equal acceptability between clarified and unclarified juices.en
dc.description.affiliationGraduando do Institut des Régions Chaudes – SUPAGRO
dc.description.affiliationFaculdade de Ciências Agronômicas UNESP
dc.description.affiliationUnespFaculdade de Ciências Agronômicas UNESP
dc.identifierhttp://dx.doi.org/10.5380/bceppa.v35i2.60273
dc.identifier.citationBoletim Centro de Pesquisa de Processamento de Alimentos, v. 35, n. 2, 2018.
dc.identifier.doi10.5380/bceppa.v35i2.60273
dc.identifier.issn1983-9774
dc.identifier.issn0102-0323
dc.identifier.lattes0160407381424066
dc.identifier.scopus2-s2.0-85049518425
dc.identifier.urihttp://hdl.handle.net/11449/180012
dc.language.isoeng
dc.relation.ispartofBoletim Centro de Pesquisa de Processamento de Alimentos
dc.relation.ispartofsjr0,117
dc.rights.accessRightsAcesso restrito
dc.sourceScopus
dc.subjectBentonite
dc.subjectEnzymatic complex
dc.subjectMalus domestica
dc.subjectNon-alcoholic beverage
dc.subjectPectinases
dc.titleOrganic apple juice clarification: Physicochemical and sensory evaluationen
dc.titleClarificação de suco de maçã orgânica: Avaliação físico-química e sensorialpt
dc.typeArtigo
unesp.author.lattes0160407381424066
unesp.departmentHorticultura - FCApt

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Artigos - Física e Biofísica - IBB
Botucatu - FCA - Faculdade de Ciências Agronômicas