Chemical and Sensory Properties of Verjuice a Traditional Turkish Non Fermented Beverage From Kabarcık and Yediveren Grapes
Yazarlar (5)
Harran Üniversitesi, Türkiye
Sakarya Üniversitesi, Türkiye
Prof. Dr. Cemal KAYA
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Çukurova Üniversitesi, Türkiye
Harran Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | Journal of Food Processing and Preservation |
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Dergi Grubu | Q4 |
| Makale Dili | İngilizce |
| Basım Tarihi | 08-2009 |
| Cilt No | 33 |
| Sayfalar | 252 / 263 |
| DOI Numarası | 10.1111/j.1745-4549.2008.00339.x |
| Makale Linki | http://doi.wiley.com/10.1111/j.1745-4549.2008.00339.x |
| Özet |
| Verjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcik and Yediveren grape varieties were studied; turbidity of fresh verjuice samples were 57.3 and 59.57 (625 nm %T), respectively. Phenolic matter contents ranged between 626.27 and 753.80 (mg/100 mL). In the samples treated with heat, clarified with gelatin and stored at 4C, the turbidity values were 81.20 and 93.10 (625 %T), and the total phenolic matter contents were 270.21 and 227.48 mg/100 mL in Kabarcik and Yediveren varieties, respectively. In addition, according to sensory evaluation, verjuice samples clarified with gelatin were preferred most by the panelists. PRACTICAL APPLICATIONS Verjuice is an unfermented green grape juice obtained by pressing unripe grapes with a unique flavor and sour taste. It is traditionally produced by pressing grapes and sieving the juice obtained through a nonmetal. It is preserved in bottles, adding olive oil to prevent contact with air, at cool condition. It is consumed locally, especially in the Mediterranean and southeastern regions of Turkey, to enhance the flavor of traditional meals, salads and appetizers, and as an ingredient in the production of various drinks, and several sausages such as mustard sausage. The natural verjuice that is neither clarified nor heated was more flavored, but it is turbid and has rather short shelf life. The present study revealed that clarification with gelatin followed by heat treatment of bottled verjuice at 85C for 15 min result in a favorable product with respect to quality properties during shelf life at ambient temperature. © 2009 Wiley Periodicals, Inc. |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 38 |
| SCOPUS | 38 |
| Google Scholar | 62 |