STUDIES ON INCORPORATION OF CONCENTRATE IN COVERING SYRUP FOR PROCESSING OF APPLE RINGS IN FLEXIBLE POUCHES

Different combinations of apple juice concentrate (AJC) with sucrose s yrup (SS) were tried for processing of apple rings in stand up pouches . On the basis of physico-chemical parameters, microbial load and sens ory attributes, the qualities of rings were evaluated during storage a t ambient temperature (11-34 degrees C) upto 6 months. The treatments containing 40-50% AJC in SS, resulted in more browning of the rings, w hereas the rings covered with syrup media, containing 20-30% AJC, exhi bited a product having desired drained weight, sugar-acid blend, appea rance along with higher retention of ascorbic acid and microbiological ly safe product over conventional method. The results of this study, i ndicated that the AJC (35 degrees Brix) upto 30% can successfully be a dded in SS (35 degrees Brix) for processing/canning of apple rings by industry to manufacture a product having original taste and economic u tilization of covering syrup media.