Evaluating the influence of the peel in processing clarified Fuji and Gala apple juices

Abstract

Due to an increase in the production of apples in Brazil, a surplus of the consumption in natura can be destined to the industrialization. Apple juices are an interesting alternative of using the fruits. The aromatic components are distributed in the fruit and the processing can influence their composition. Besides, the responsible enzymes for darkening and off-flavor must be inhibited or eliminated to improve the quality of the juices. Apples of the Fuji and Gala varieties were processed with the peel and without the peel to obtain clarified juices through pectinolytics enzymes and treatment with gelatin and bentonite. The apples and the obtained juices were submitted to physical-chemistries, microbiological, sensorial and yield analyses. Results of the microbiological analyses showed the efficiency of the processing and of the thermal treatment adopted. Due to the fact that the physical-chemical attributes and the acceptance have not differed in a significant way in the juices with and without the peel, it can be concluded that the processing of clarified juices with the peel is the most suitable, once they allow a higher yield.