Volume: 1, 2022
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: T027
DOI: https://doi.org/10.24326/ICDSUPL1.T027
Published online: 26 April 2022
ICDSUPL, 1, T027 (2022)
Usefulness of selected apple varieties for the production of NFC juices
Emilia Osmólska1*, Agnieszka Starek-Wójcicka1; Katarzyna Prokopiuk1
1 Department of Biological Bases of Food and Feed Technology, Faculty of Production Engineering, University of Life Sciences in Lublin, Głeboka 28, 20-612 Lublin, Poland
* Corresponding author:emilia.osmolska@up.lublin.pl
Abstract
Today, consumers are eager to use products that have a positive effect on health and well-being in order to protect their bodies against diseases. A healthy human diet should contain a lot of fruit and vegetables, whether in the form of raw or processed products, such as pressed juices. NFC (Not From Concentrate) juices are part of the currently promoted so-called healthy lifestyle. They are made only from fresh raw material, without the addition of water, concentrated juice or artificial substances, therefore they are definitely more valuable than reconstituted juices. They provide the body with many more vitamins, minerals, dietary fiber, pectins and many substances that are very important for our health, such as antioxidants (mainly anthocyanins, flavonoids and other polyphenols). Apples are the raw material most often chosen by consumers. These fruits are valued for their taste, great variety and, above all, the presence of compounds with high biological activity. Apples differ not only in appearance, but above all in taste, color and flesh consistency (they can be hard and juicy or more floury and soft). Some fruits are sweet, others definitely sour or sweet-wine. Among the many varieties, it is difficult to choose raw materials suitable for processing, and at the same time characterized by high nutritional value. Therefore, the aim of the study was to analyze the suitability of selected apple varieties for the production of NFC juices. Freshly pressed juices from five apple varieties were tested: Idared, Jonagold, Boiken, Ligol and Jonagored. The samples were directly subjected to physicochemical analyzes and refrigerated at 6oC and collected for testing on days 1, 2 and 3.The results of the research showed that apples are characterized by large differences in terms of the extract content or total acidity depending on the variety, which may determine the direction of their processing management. The juice obtained from apples of the Idared variety was characterized by the highest content of vitamin C. The least abundant in this substance was the juice prepared from the fruit of the Boiken variety. The color is also worth mentioning. The color of the juices right after pressing was light straw-colored, the darkest one turned out to be the juice from the Boiken variety. However, after 3 days of refrigeration, all samples darkened.
How to cite
E. Osmólska, A. Starek-Wójcicka, K. Prokopiuk, 2022. Usefulness of selected apple varieties for the production of NFC juices. In: 1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL1/T027