Heba Meary *(1), Akram al-Ahmad(1) and Mohammed al-Azm(1)
(1). Dept. of Food Engineering Technologies, Faculty of Technical Engineering, Aleppo University, Aleppo, Syria.
(*Corresponding author: Eng. Heba Meary. E-Mai: hibameary@gmail.com, phone: 0930045657l).
Received: 21/06/2023 Accepted: 9/08/2023
Abstract:
In this research, I used two varieties of fresh French sweet and sour pomegranate fruits collected from the local market of Aleppo city. Some of the physicochemical properties of pomegranate juice obtained from the two mentioned varieties were studied (the percentage of sugars, the percentage of acidity, the amount of phenols, the amount of ascorbic acid (vitamin C), the percentage of ash, pH, and the percentage of dissolved solids), and it was found that there are significant differences between the two varieties as French pomegranate juice surpassed the Municipal in the ratio of sugars, dissolved solids and phenols. And the municipal juice surpasses the French in the percentage of acidity and the amount of ascorbic acid. The German juice of the two studied varieties was condensed using two methods, the first was the traditional method (Boiling with open vessels), the second under vacuum at a temperature of 55 degrees Celsius and pressure (-500 mm bar), then the same physicochemical properties were studied that were studied in the juice.when comparing the results of the two methods for the studied varieties, the superiority of the results in 1.96±63.27 and 1.73±60) respectively for the French variety, as well as for phenols where in the under-discharge method they outperformed the vessel method The open Variety reached (26.73±1997.7 and 9.17±1518) mg gallic acid/100 g, respectively, for the French variety, while the percentage of acidity in the municipal variety increased by an open-vessel method of unloading, reaching (0.41±10.07 and 0.14±9.38%, respectively, as well as the municipal variety exceeded its vitamin C content by an open-vessel method of unloading, reaching (0.40±4.80 and 0.61±4.67) mg/100g, respectively, based on the foregoing, it was found that pomegranate molasses manufactured by vacuum technology preserved its physicochemical qualities to a better degree than in open vessels, so it is advisable to thicken pomegranate juice according to this method.
Keywords: Pomegrante Juice, Pomegranate Molass, Vacuum, French variety, Sour variety, Phenols.
Full paper in Arabic: pdf