Abstract
Clear apple juice was produced from Anna apple cultivar ( Malus spp.) cultivated in Egypt by two stages, pulp enzyming and juice clarification using commercial pectinases. Apple flavour and cramel were added during preparation of clear drinks. Clear apple drinks stored at refrigerator temperature (4°C), for 5 months were analyzed periodically for chemical, physical, sensory and microbiological characteristics. Data indicated that clear apple juice was processed successfuly using commercial pectinases. Addition of cramel and flavour improved colour, taste, aroma and appearance of natural clarified drink. In respect to chemical chracteristics of the drink, ascorbic acid enrichment is recommended.
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