Reduction of waste production during juice processing with a simultaneous creation of the new type of added-value products
, , , y | 19 nov 2019
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Publicado en línea: 19 nov 2019
Páginas: 1 - 6
DOI: https://doi.org/10.2478/oszn-2019-0010
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© 2019 Katarzyna Samborska et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Figure 1
Total soluble solids (TSS), glucose (G), fructose (F), total sugars (TS), non-sugar soluble solids (NSS), density (D), total acidity (TA) of apple cloudy juice (AJ), apple cloudy juice permeate (PAJ), apple cloudy juice retentate (RAJ), apple-beetroot cloudy juice (ABJ), apple-beetroot cloudy juice permeate (PABJ), and apple-beetroot cloudy juice retentate (RABJ), total colour difference (DE)
| TSS [°Brix] | 11.0±0.1 | 8.8±0.0 | 9.2±0.1 | 11.4±0.0 | 8.6±0.0 | 8.7±0.1 |
| G [g×100 g−1] | 2.1±0.1 | 1.6±0.0 | 1.8±0.1 | 1.6±0.0 | 0.6±0.0 | 0.6±0.0 |
| F [g×100 g−1] | 6.5±0.2 | 5.2±0.1 | 5.4±0.1 | 4.3±0.1 | 3.4±0.1 | 3.6±0.1 |
| TS [g×100 g−1] | 10.4±0.1 | 8.2±0.1 | 8.8±0.2 | 8.2±0.1 | 5.6±0.1 | 5.8±0.2 |
| NSS [%] | 0.6±0.0 | 0.6±0.0 | 0.4±0.0 | 3.2±0.0 | 3.0±0.0 | 2.9±0.0 |
| TA [g×100 g−1] | 0.41±0.0 | 0.25±0.0 | 0.37±0.0 | 0.40±0.0 | 0.31±0.0 | 0.33±0.0 |
| ΔE | - | 19.4 | 4.2 | - | 35.5 | 8.2 |
| D [g×mL−1] | 1.041±0.000 | 1.034±0.000 | 1.035±0.000 | 1.044±0.000 | 1.034±0.000 | 1.036±0.000 |