AIMS The objective of this study was to determine the effect of increasing juice soluble solids above 40 degrees Brix on wine yeast's ability to grow and ferment the juice, with particular focus on acetic acid production, titratable acidity (TA) changes and the maximum amount of sugar consumed by the yeast. METHODS AND RESULTS Riesling Icewine juices at 40, 42, 44 and 46 degrees Brix were ino...

Tamarind seeds are not consumed despite their high antioxidative activity. In this study, 0-10% tamarind seed powder (TSP) was incorporated into mango juice and cookies. Total phenolics (Folin-Ciocalteu assay), antioxidant activity (2,2-diphenyl-1 picrylhydrazyl (DPPH) radical scavenging assay), flavonoid (aluminum chloride assay), condensed tannins content (Vanillin-HCl assay), and consumer ac...

Pectin methylesterase (PME) rapidly hydrolyzes pectin methylesters in cold break tomato juice to form methanol and to increase titratable acidity (TA). Within 30 min, the juice methanol concentration increased from 35 to over 400 lg g 1 while the pH dropped from 4.45 to 4.20. On average, cold break juice pH values were 0.21 U lower and TAs 12.4 leq g 1 higher than those for hot break juices pre...

Organically grown products experienced a doubling in percent penetration of organic sales into retail markets during the period from 1997 to 2003; however, there is still a debate over the perceived quality advantage of organically grown fruits and vegetables. In a study focusing on commercial production of processing tomatoes, samples were analyzed from 4 growers with matched organic and conve...

Aonla (Emblica officinalis Gaertn.) fruits are preserved either in water or salt solution for a couple of weeks for the commercial preparation of products. In the present study, quality of aonla (cv. Chakaiya) juice prepared from fruits steep preserved in water for 30 days was assessed during storage up to 9 months under ambient conditions. The juice was prepared from fruits withdrawn at 0, 5, ...

The changes in some physicochemical properties, sugar, organic acid and volatile compound contents fresh Verdani grape (Vitis vinifera L.) juice (FGJ) were evaluated the production of its traditional molasses (pekmez). After production, total soluble solid (TSS), titratable acidity (TA), glucose, fructose, malic, citric succinic concentrations increased (P

In the present study, a wild-type Lacticaseibacillus paracasei SP5 (L. SP5) potential probiotic strain (previously isolated from kefir grains) was applied for 1-day fermentation of an apple–orange–carrot mixed juice. After fermentation, juice refrigerated in cold storage at 4 °C, and microbiological stability, characterization volatiles, physicochemical properties (pH, total titratable acidity ...

This paper presents a review of cactus-pear juice production. Its technological characteristics are considered, as well as the main difficulties in obtaining high-quality juice. Acidity, pigments, aroma, and other components play an important role in the cactus pear juice processing. Betalain and chlorophyll are present in purple and green cactus pear juices, and heat treatment of the juices af...

This study aimed to evaluate the effect of rootstocks on fruit sugars, organic acids, and carotenoids. The contents of sugars and organic acids in fruits were determined by HPLC. Total acidity (TA), total soluble solids (TSS), and pH value of the juice were also evaluated. Total carotenoids and chlorophylls contents were measured using a spectrophotometer. The content of ethylene in fruits was ...

background probiotics have been used for dairy products such as yogurt and yogurt drinks, however cholesterol content and lactose intolerance are important drawbacks. recently, consumption of non-dairy probiotic food especially for probiotic drink products has been intensified. objectives this research was conducted to determine the suitability of peach as a raw material for producing probiotic...