QUALITY PROPERTIES OF SQUEEZED FRESH AND FROZEN POMEGRANATE JUICES
Journal
The Journal "Agriculture and Forestry"
Date Issued
2024-06-30
Author(s)
KARAKASHOVA, Ljubica
BABANOVSKA-MILENKOVSKA, Frosina
VELKOSKA-MARKOVSKA, Lenche
MARKOVA, Sibela
STAMATOSKA, Viktorija
DURMISHI, Namik
BOGDANOVSKA, Vesna
KARAKASHOV, Jane
DOI
10.17707/agricultforest.70.2.06
Abstract
The pomegranate fruit (Punica granatum L.) is characterized by a low energy value, but a high biological value and is desirable for both adults and children. Pomegranate fruits as a raw material is ideal for the production juices. Therefore, in this research were used two varieties of pomegranate fruits: Karamustafa and Hicaz, grown in Valandovo, R. North Macedonia. To produce
the pomegranate juices with good quality properties it is important to have quality raw material. For that purpose, 30 fruits of each variety were taken to estimate the morphometric characteristics (mass, height and width). The production of the fresh pomegranate juices was with cold squeezing of both varieties of the pomegranate fruits, and then the juices were frozen, without using
additives. To determine the quality properties of squeezed fresh and frozen juices from the fruits of both pomegranate varieties, were applied different laboratory methods. Therefore, were analysed the following parameters: total dry matter, soluble dry matter, total sugars (sucrose, fructose and glucose), total acids (citric acid), vitamin C, anthocyanins, polyphenols and minerals. According to the performed analysis, the frozen juice of the Karamustafa variety had higher
average values for: soluble dry matters (17.50 %) and polyphenols (131.86 mg/L). The estimation of the sensory properties was done descriptively and by using the scoring method (max. 20 points). The variety Hicaz had sweeter, more acceptable taste, and on the other hand the variety Karamustafa had more intensive color, due the higher contain of the anthocyanins.
the pomegranate juices with good quality properties it is important to have quality raw material. For that purpose, 30 fruits of each variety were taken to estimate the morphometric characteristics (mass, height and width). The production of the fresh pomegranate juices was with cold squeezing of both varieties of the pomegranate fruits, and then the juices were frozen, without using
additives. To determine the quality properties of squeezed fresh and frozen juices from the fruits of both pomegranate varieties, were applied different laboratory methods. Therefore, were analysed the following parameters: total dry matter, soluble dry matter, total sugars (sucrose, fructose and glucose), total acids (citric acid), vitamin C, anthocyanins, polyphenols and minerals. According to the performed analysis, the frozen juice of the Karamustafa variety had higher
average values for: soluble dry matters (17.50 %) and polyphenols (131.86 mg/L). The estimation of the sensory properties was done descriptively and by using the scoring method (max. 20 points). The variety Hicaz had sweeter, more acceptable taste, and on the other hand the variety Karamustafa had more intensive color, due the higher contain of the anthocyanins.
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