Effects of pressing with or without peels and the use of microwave heating on some quality characteristics of pomegranate juice.
Yazarlar (1)
Prof. Dr. Aslıhan DEMİRDÖVEN Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Gıda | ||
| Dergi Tarandığı Indeksler | |||
| Makale Dili | İngilizce | Basım Tarihi | 01-2008 |
| Cilt / Sayı / Sayfa | 6 / 2 / 7–12 | DOI | 10.5555/20093209861 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20093209861 | ||
| UAK Araştırma Alanları |
Mühendislik
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| Özet |
| The effect of pressing with or without peels and microwave heating on pomegranate juice production was determined. Pomegranate fruits were sliced into quarters, and two process conditions were applied to fruits: (1) fruits were pressed with peels (NKP) and (2) arils alone were pressed without peels (NTP). After the clarification step, samples were either microwaved for 10, 20 or 30s or heated conventionally at 90°C for 90s. Peroxidase activities, total phenolics, total anthocyanins, colour values (L*, ΔE and ΔC), pH and total and invert sugar contents were determined. Insignificant differences were found among enzyme activities, anthocyanin contents, total sugar contents, ΔE and ΔC values whereas the effect of processing conditions on the total phenolics, pH, invert sugar contents and L* colour values of pomegranate juices samples were significant. The type of heat application exhibited no significant effect on … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 1 |