SENSORY EVALUATION OF APPLE JUICE PRODUCED FROM A REJECTED BATCH

Abstract

Clarified apple juices produced with industrial rejected fruits of the varieties Fuji, Gala, Golden Delicious, Granny Smith, Melrose, and their mixtures were sensory evaluated. Physicochemical analyses were accomplished in order to correlate the sensorial characteristics with the physical-chemical properties of the different juices. Pectinex 3 XL (provided by Novo Nordisk) was the enzyme used in the depectinization process whereas the clarification was conducted with bentonite. The sensory analysis involved the tests of hedonic scale, classificatory, profile of characteristics, and the rating test of sensory evaluation of fruits according to Internationale Fruchtsaft Union. The results of sensory tests correlated with the obtained physicochemical data allowed to conclude that the sweetest and less acid juices presented higher acceptability degree, evidencing that the varieties Gala, Fuji and Golden Delicious are ideally indicated for the juice processing industry.