Physicochemical and sensorial characterization of apple juice and nectar from varieties Eva, Julieta and Gala

• Grant number: 17/02562-7
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: July 01, 2017
• End date: June 30, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Waldemar Gastoni Venturini Filho
• Grantee: Pedro Henrique Hortolani Cunha
• Host Institution: Faculdade de Ciências Agronômicas (FCA). Universidade Estadual Paulista (UNESP). Campus de Botucatu. Botucatu , SP, Brazil

Abstract

In the surroundings of Botucatu city there are organic apple producers of Eva and Julieta varieties which are sold in the local and regional market. Due to the organic cultivation, there is a greater discard of fruits (30%) that do not present the quality required for the home market, but are able to be processed for juices and related products. The objective of this work will be to produce integral juice and nectar of apple from varieties Eva, Julieta and Gala and to perform physicochemical and sensorial analysis in final products. The beverages will be analyzed for total solids content, water insoluble solids, soluble solids, total acidity, ratio, reducing sugars, total reducing sugars, non-reducing sugars, turbidity and color. The sensorial analysis of the beverages will be performed by acceptance test by hedonic scale. The experimental design will be completely randomized. Statistical analysis will be done using ANOVA, and the means will be compared by the Tukey test at the 5% probability level. (AU)