CHARACTERIZATION OF CLOUDY APPLE JUICE OBTAINED FROM SIX AUTHENTIC VARIETIES FROM VALEA DÂMBOVIȚEI

The cloudy apple juice obtained from 6 varieties of apples is analyzed in this study (EJ7). Organography and analytical determinations highlighted the Sirius apple variety. Using the prediction model of the values of the quality indicators, it was possible to estimate: soluble dry matter (TTS), titratable acidity (TTA), total anthocyanins content (AT), ascorbic acid content (AA) in the blend. These values are closely related to the actual ones. Thus for the blend (EJ7): TTA = 15.5 oBx, TA = 0.5 g/100mL expressed in malic acid, AT = 6.8 mg·L-1 cyanidin-3-glucoside. The content of ascorbic acid decreases compared to that of apples. By generating the linear regression equation for the correlation of relative density and kinematic viscosity values, a correlation index of 58 % was obtained. When blending cloudy juices, the influencing factors for the values of the quality indicators are: the size of the particles of the turbidity, the variety of apple and the proportion of the blend, exposure to high temperature, the action of oxygen. Blending juices obtained from different apple varieties, from the small production of an orchard is beneficial because it is possible to obtain a juice variant with superior sensory characteristics, as was also obtained in this study (EJ7 obtained a maximum score of 5 points) and with quality indicators with values corresponding to the assortment and predictive. A larger quantity of juice with constant quality characteristics is also obtained.