Physico-Chemical Analysis of Apple Juice Concentrates from Kashmir Valley
[1]
Asia Jan, Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir.
[2]
Amir Gull, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal (Punjab), India.
[3]
Raees-ul Haq, Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal (Punjab), India.
[4]
Amir Parray, Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir.
[5]
Shaista Tabasum, Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir.
[6]
Tariq Ahmad Safapuri, Department of Food Technology, Islamic University of Science and Technology, Awantipora, Kashmir.
This study was conducted to evaluate the quality of juice concentrates and studying their physio-chemical parameters and organoleptic characteristics. Two commercially available brands of apple juice concentrate were randomly selected from local market of Kashmir valley and labeled with laboratory codes (A and B). One from district Sopore and another from district Budgam Kashmir (India). Non-significant (p<0.05) differences were observed in Viscosity, Vitamin C, TSS and pH of two juice concentrates. While as significant (p<0.05) differences were found in acidity and overall acceptability.
Apple, Juice Concentrates, pH, TSS, Viscosity, Vitamin C
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