Utilization of Fruit in Commercial Production of Fruit Juices (Classic Reprint) - Softcover

Inhaltsangabe

Excerpt from Utilization of Fruit in Commercial Production of Fruit Juices

The most important problem in the preparation and preservation of fruit juices IS that of retaining in the finished product as much as possible of the pleasing qualities of the fresh juice. The methods of preparation should alter the original fresh-fruit aroma and flavor as little as possible. Any fruit juice is best when it is first pressed from the sound fresh fruit, and any treatment that may be given it thereafter usually injures its delicate flavor and aroma. The appearance of the juice can be improved, as by making it clearer, but the natural flavor cannot be improved upon. Second only to the retention of flavor and color is the retention of nutri tive value. Fruit juices have been included in the diet, particularly of growing children, largely as a source of water-soluble vitamins (b and C) and Obviously these should not be destroyed. The fruit acids, sugars, and the mineral salts present, which are also highly beneficial, are more stable than the vitamins and usually are not affected by the processing.

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