Effect of clouding agents on the quality of apple juice during storage |
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Authors: | GE Ibrahim IM Hassan AM Abd-Elrashid KF El-Massry AH Eh-Ghorab M Ramadan Manal F Osman |
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Affiliation: | 1. Chemistry of flavour and aroma Dept., National Research Center, Tahrir St. Dokki, Cairo 12311, Giza, Egypt;2. Food Sci. Dept., Fac. of Agric., Ain Shams Univ. Cairo, Egypt |
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Abstract: | Apple pomace, (AP) was subjected to evaluation as potential source of clouding and antiradical agent in cloudy apple juice (CAJ). The evaluation was carried out in comparison with three hydrocolloids, namely sodium carboxymethyl cellulose (CMC), xanthan (XA), and pectin (P). The quality parameters of cloudy apple juice such as cloud stability, viscosity, phenolic content, sensory evaluation and antioxidant activity had been studied since these parameters control the consumer acceptance of that product. All the analyses were carried out for fresh and treated juices after storage at 4 and 25 °C for two weeks. The cloud stability of juices added decreased quickly and remained more stable than the untreated treatment. However, the hydrocolloids showed significant (P < 0.05) increase in viscosity, they exhibited deterioration in sensory attributes. The results indicated a good correlation between phenolic degradation and the radical scavenging activities. |
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Keywords: | Cloudy apple juice Hydrocolloids Apple pomace Cloud stability Phenolic content and antioxidant activity |
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