CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES

被引：37

作者：

Hayoglu, Ibrahim ^{[1
]}

Kola, Osman ^{[2
]}

Kaya, Cemal ^{[3
]}

Ozer, Sertac ^{[4
]}

Turkoglu, Hueseyin ^{[1
]}

机构：

[1] Harran Univ, Dept Food Engn, Fac Agr, TR-63200 Sanliurfa, Turkey

[2] Sakarya Univ, Dept Food Engn, Fac Engn, Sakarya, Turkey

[3] Gaziosmanpasa Univ, Dept Food Engn, Fac Agr, Tokat, Turkey

[4] Cukurova Univ, Dept Food Engn, Fac Agr, Adana, Turkey

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2009年 / 33卷

关键词：

RECONSTITUTED ORANGE JUICE; PACKAGING MATERIALS; ASCORBIC-ACID; WINE; STORAGE; OXIDATION; OXYGEN; FLAVOR;

D O I：

10.1111/j.1745-4549.2008.00339.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：252 / 263

页数：12

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