Authors:
Maria Lidia Iancu
Volume 29, Issue 3;
Pages: 173-184; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551
The effects of temperature and the action of the polygalacturonase and pectin esterase enzyme have been studied as ways to increase the yield of the apple juice made from apple varieties harvested in the orchard of Mălâncrav, Romania. Quality parameters such as the soluble solids content, the density, the total acidity, the pH, the soluble solids content/total acidity ratio, the kinematic viscosity, the turbidity, and the color of these juices have been determined. In the apple juice production, the best yield was obtained in the sample which was thermally treated, namely 61.1 – 62 % with a specific consumption of 1.5-1.63 kg/kg. The best values for the analyzed quality indicators were obtained for the juice made from apples of the Jonathan variety and subjected to an enzymatic treatment with polygalacturonase and pectin esterase enzyme. In terms of sensory, the best score was obtained by the control sample of apple juice made from apples of the Jonathan variety. In terms of apple varieties, it is recommended to use the Jonathan one. This research offers the possibility of choosing a model for increasing the juice yield in the BIO/organic variant(with heat treatment) and a database on the Jonathan and Starkrimson apple juice from an orchard in Transylvania
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