INFLUENCE OF TECHNOLOGICAL PROCESSES ON NUTRITIONAL PARAMETERS IN NATURAL FRUIT JUICE (APPLES, RASPBERRIES, STRAWBERRIES AND CHERRIES)

Abstract

The production of juice as natural as possible, without adding water but only containing raw materials and fruits, is of great importance in nutrition, while on the other hand, to enrich the juice with the highest nutritional values as the final product in this study are used a mixture of fruits: apples, raspberries, strawberries and cherries. The impact of technological processes on the nutritional parameters of the natural juice produced with a mixture of fruits (apples, raspberries, strawberries and cherries), aims to follow the technological processes and their impact on the preservation of nutritional values. Research methods in this work juice production and analysis of some physical, chemical and nutritional parameters, for each type of fruit that was used, in the unpasteurized mixed juice and the final juice with pasteurization heat treatment at three different temperatures at 75° C,78°C and 85°C. The aforementioned physical, chemical and nutritional parameters that have been analyzed are: pH scale, density, total acidity, total dry matter, soluble dry matter °Brix, vitamin C and total anthocyanins. The purpose of this study is the adequate application of the technological process of juice production, in particular pasteurization to preserve as much as possible the nutritional values in the natural fruit-based juice as identical as possible to the raw materials from which it was produced. Although there are changes the same should be at a minimum.