THE EFFECT OF THE MANUFACTURING METHOD ON THE CHARACTERISTICS OF APPLE JUICE

Apple juices, obtained by straight pressing, pulp enzyming or liquefaction and clarification by the conventional process using bentonite, gelatin, and silicasol or by ultrafiltration, were analysed for sugar and acid content, colour, polyphenol content, ultrafiltration fluxes and polysaccharide content and composition. The amount and composition of the high-M(r) polysaccharide fractions found indicate the importance of the juice processing method and enzyme preparation chosen. Polysaccharides solubilized from the cell walls were found to contain galacturonic acid and arabinose as the major constituent sugars. Ultrafiltration enabled the removal of high-M(R) polymers but neutral arabinans were still found to be present in ultrafiltered juice.