[Analytic study of juices obtained by pressure, by cold extraction and warm extraction (the DDS system) of marc from apples of the Golden Delicious variety].
The cold water extraction of apple press residues to increase the juice yield has found much interest in recent years. Such a process has been developed by a Swiss company, but the food legislation does not permit it yet. Juice yield is increased up to 91 p. 100 (w.). Therefore we investigated the chemical and sensorical properties of pressed juice, cold water extract of press residues and warm water extract (System DDS) of identical raw material. The water extract differs from the pressed juice mainly by an increased amount of non-sugar extract and changes of the pigment and polyphenole content. The cold water extract had more and the better aroma than the warm extract.
D001628:Beverages / Q000032:analysis* / Q000145:classification; D005638:Fruit / Q000032:analysis*; D008722:Methods
Recherches analytiques sur les jus obtenus par pressurage, par extraction à froid et à chaud des marcs (système DDS) de pommes de la variété Golden delicious.