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STABILITY OF DEPECTINIZED APPLE JUICES (CROP 1988/1989)

GILVAN WOSIACKI, AUREA TOMOKO MATSUMOTO KAMIKOGA, NELCI CATARINA CHIQUETTO, CLÁUDIA SEELY ROCCO, CÁSSIO LUIZ KIRCHNER

Abstract

Depectinized apple juices fram nine different cultivars, processed during the crop 1988/89, were evaluated through microbiological, physicochemical and sensorial techniques just after processing and after one year of storage at roam temperature. Microbiological analysis indicated a product with good sanity. Physicochemical analysis indicated slight decrease in total acid content after storage. Sensorial analysis indicated the same pattern of acceptance of the product at the end of the experimento Evaluate through this set of techniques, the juices showed good stability after one year storage.

Keywords

MAÇA - SUCO DESPECTINIZADO; SUCO DE MAÇA - ESTABILIDADE; ANÁLISE SENSORIAL; ANÁLISE MICROBIOLÓGICA. DEPECTINIZED APLLE JUICES - STABILITY; SENSORIAL ANALYSIS; MICROBIOLOGICAL ANALYSIS.