COMPARISON OF SOME QUALITY AND MICROBIOLOGICAL SAFETY PARAMETERS IN PEACH JUICE WITH DIFFERENT FRUIT CONTENTS

Durmishi, Namik and Ferati, Ismail and Xhabiri, Gafur and Luma, Rejhana and Karakashova, Ljubica and Stamatovska, Viktorija and LAZOVA-BORISOVA, Iliana (2022) COMPARISON OF SOME QUALITY AND MICROBIOLOGICAL SAFETY PARAMETERS IN PEACH JUICE WITH DIFFERENT FRUIT CONTENTS. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 62-68. ISSN 2671-3071

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Abstract

In the processing industry of fruit and vegetable an important branch is the technology of juice production. Fruit juices are becoming an important part of the modern diet in many communities. It acts as a nutritious drink and can play an essential role in a healthy diet because they provide good taste and a variety of nutrients naturally found in fruits. Juices are available in their natural concentrations or in processed forms, are fat-free, beverages with nutrient rich in vitamins, minerals and natural phytonutrients that contribute to good health. The demand for quality and safe juices from the raw material, processing and final product is of paramount importance. For the study were taken different fruit percentages (35% and 50%), the packaging of the samples was the same as in Tetra Pak packaging. SAMPLE 1: Peach nectar contains: 50% fruit content produced from concentrated peach juice. Ingredients: concentrated peach puree, water, sugar, acid (citric acid), antioxidant (ascorbic acid). SAMPLE 2: Peach juice with 35% fruit content. Ingredients: water, peach puree, sugar, acid (citric acid), pectin, flavor, vitamin C, sweetener. Methodology of work: after sampling, the same were prepared for testing in the laboratory, and for microbiological analysis, to prevent contamination of the product or load with aerobic microorganisms, from the same samples were performed: sensory analysis by 4 tasters (color, taste, smell and homogeneity), physical and chemical analysis(pH, electrical conductivity, total acidity, °Brix), in the laboratory.

Item Type:	Article
Uncontrolled Keywords:	sensory analysis, peach juice, pH, °Brix, total acidity, TNM, yeasts and molds.
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	27 Oct 2022 13:44
Last Modified:	27 Oct 2022 13:44
URI:	http://eprints.unite.edu.mk/id/eprint/1046

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