PRODUCTION OF CONCENTRATED APRICOT AND PEACH JUICES.

Dyab,, A. S.; EL-Desouky, A. I.; Bahlol, H. E. M.; Soliman, S. A.

doi:10.21608/jfds.2003.244681

PRODUCTION OF CONCENTRATED APRICOT AND PEACH JUICES.

Document Type : Original Article

Authors

¹ Food Technology Research Institute, Agricultural Research Center, Giza, Egypt .

² Food Sci. Dept., Fac. of Agric. Moshtohor, Benha branch, Zagazig Univ., Egypt

10.21608/jfds.2003.244681

Abstract

Vacuum concentration and serum-pulp concentration N.C. & S.P.C.)
methods were used to produce concentrated apricot and peach juices. The Juice was
concentrated without any additive as control and then after adding ethylene diamine
tetra acetic acid (EDTA) andlor ascorbic acid. The concentrated juices were stored at
-12·C. for nine months. Fresh and concentrated juices were chemically analyzed for
some characteristics to Indicate the quality of juice. AlsO, microbiological examination
was carried out for fresh and concentraled Juices. Furthermore, effect of adding EDTA
and! or ascorbic acid on chemical composltion, organoleptic and microbiological
examination were studied and. all juices were presented for sensory evaluation.
Generally, it could be concluded that the concentrated juice producad by
S.P.C. was better than that produced by V,C" due 10 lower changes of juice
d1aracteristics. Addition of a8C0rbic acid inhibited the changes of juice characteristics
slighUy belter than the addition of EDT A, 80th concentration methods decreased the
total bacterial count and yeast and moulds. However the juice concentrated by V.C.
con\aineQ lower number 01 microorganisms than thaI concenlfaled by S.P,Co. Also,
addition 01 ascorbic acid or EDT A to decrease the microbiological load, but ascorbic
acid was more effective.