SENSORY EVALUATION OF APPLE JUICE PRODUCED FROM A REJECTED BATCH

Authors

  • ELIZABETH CRISTINA PROTZEK Universidade Federal do Paraná
  • RENATO JOÃO SOSSELA DE FREITAS Universidade Federal do Paraná
  • NINA WASZCZYNSKYJ Universidade Federal do Paraná
  • PAULO SÉRGIO GROWOSKI FONTOURA Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v17i1.13802

Keywords:

SUCO DE MAÇA, ANÁLISE SENSORIAL, ANÁLISE FÍSICO-QUÍMICA. APLLE JUICE, SENSORIAL ANALYSIS, PHYSICOCHEMICAL ANALYSYS.

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.

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How to Cite

PROTZEK, E. C., FREITAS, R. J. S. D., WASZCZYNSKYJ, N., & FONTOURA, P. S. G. (1999). SENSORY EVALUATION OF APPLE JUICE PRODUCED FROM A REJECTED BATCH. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 17(1). https://doi.org/10.5380/cep.v17i1.13802

Issue

Vol. 17 No. 1 (1999)

Section

Artigos

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