Clarified Natural Apple Juice: Production and Storage Stability of Juice and Concentrate |
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Authors: | T BEVERIDGE K FRANZ JE HARRISON |
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Affiliation: | Authors Beveridge, Franz, and Harrison are with Agriculture Canada Research Station, Summerland, British Columbia, V0H 1Z0 Canada. |
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Abstract: | Thermal treatment (90°C, 20 sec) of Red Delicious apple mashes followed by Pectinase (0.02%;v/w), centrifugation, bentoniting and filtration resulted in a clear natural apple juice. Whole apple mash juice was faintly pink due to extracted skin anthocyanins and the 70° Brix concentrate prepared from the juice was ruby red. Pink juice browned extensively over 648 hr storage at 37°C and browning was associated with development of an absorption maximum at 446 nm. The ruby red concentrate stored at 37°C, turned orange (167 hr) darkening to brown (648 hr) and gave visible spectral scan typical of Maillard browning development. |
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