PL EN
ULTRAFILTRATION AS A METHOD TO OBTAIN SUGAR REDUCED CLOUDY JUICES – A RESEARCH ON JUICE’S PROPERTIES
 
Więcej
Ukryj
1
WULS-SGGW, Institute of Food Sciences
Data publikacji: 08-06-2021
 
2020;(600):3–11
 
SŁOWA KLUCZOWE
STRESZCZENIE
The effect of ultrafiltration (UF) on the properties of cloudy apple and apple-beetroot juice was investigated. The final product considered by the current study was UF retentate in contrast to the traditional juice production process. Ultrafiltration was applied in order to partially remove sugars, with simultaneous retention of fiber and other macromolecular components with health beneficial properties present in the cloudy fraction. After UF in apple cloudy juice, the total soluble solids and sugars content decreased from the initial values 11.0 and 10.4% to 9.2 and 8.8%, respectively, while in apple-beetroot cloudy juice from 11.4 and 8.2% to 8.7 and 5.8%, respectively. In addition, the cloudy fraction was retained and concentrated. The retention of soluble solids and sugars after UF of apple juice was 66 and 67% respectively, i.e. 34% of soluble solids and 33% of the sugars were removed to the permeate. In apple-beetroot juice 68 and 71% of soluble solids and sugars was retained, respectively.
 
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