APPLE POMACE SAUCE - DEVELOPMENT AND QUALITY OF FRESH AND STORED PRODUCTS

Apple pomace from three stages of apple maturity (August, September, a nd October) and three levels of sugar (per kg of pulp) were used with final TSS of 15(T-1), 20(T-2) and 25(T-g) B-o in the sauce. Sugars (re ducing and nonreducing) Brix-acid ratio, starch, proteins and crude fi bre increased, but ascorbic acid content declined in stage I to stage III. Apple pomace sauce from stage T-2 was found to be the best in sen sory qualities. All the quality parameters showed increase except for starch, pectin, crude fibre and ascorbic acid, which reduced from T-1 to T-3. The TSS, sugars (reducing and total), titratable acidity, stan dard plate counts increased significantly during 6 months storage, whe reas non-reducing sugars, starch, pectin, crude fibre and ascorbic aci d content decreased at various storage intervals. The changes during s torage, in general, were similar to any other sauce and were not speci fic for apple pomace sauce alone. The product remained acceptable for the whole period of 6 months storage at room temperature.