Control some quality parameters of the natural juice of blueberry with different fruit content

During the study, were analyzed two natural juice with blueberry juice concentrate, packed in Tetra Pak. At the juice were studied these parameters: the technological process of juice production, the sensory characteristics (color, aroma, taste and homogeneity), physical and chemical (pH degree, refraction index, soluble solids degree ° Brix and turbidity expressed with NTU ). The parameters were analyzed in the juice with fruit content of 50% and 25%. From the sensoric aspect the most qualitative fluid resulted with a 50% fruit concentration, from the refractive index content and the degree of ° Brix higher results had 25% fruit juice concentrate, the pH rate was of approximate values while turbidity as a quality juice resulted liquid with fruit percentage 25%. In conclusion we can conclude that the two fluids studied result within the norms for quality regulation, but the above-mentioned changes come from the fruit juice content