Abstract
ABSTRACTFrozen apple juice concentrate was prepared using conventional procedures. Response surface methodology was used to statistically model the results. A regression equation was derived as a function of Brix and pectin concentration. The results of this investigation indicated that pectin contributed to the freezing point depression of apple juice concentrate, the effect of which was greater with increasing concentration. The untreated apple juice concentrate (with pectin intact) had a lower freezing point compared to the depectinized juice. The freezing point of apple juice concentrate decreased as the apples ripened as would be expected due to an increase in soluble pectin.
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