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Journals / İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi / 2026 / Cilt: 1 Sayı: 1

Investigation of the use of sugar beet extract produced using different methods in lemonade

Çeşitli İşlemlerle Elde Edilmiş Şeker Pancarı Ekstraktlarının Limonata Ürününde Kullanılabilirliğinin Araştırılması

Ertan Ermiş(İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ, MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ)0000-0002-1461-7357
Merve Özkan(İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ, MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ)0000-0003-3129-9714
Nuray Coşar(İSTANBUL SABAHATTİN ZAİM ÜNİVERSİTESİ, MÜHENDİSLİK VE DOĞA BİLİMLERİ FAKÜLTESİ)0000-0002-1364-9330
Pages
7–10
Publication Date
2019-03-13
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

The results showed that there was no statistically significant difference between the sensory properties.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study, the use of sugar beet extracts obtained from sugar beet which is an important raw material in Turkey, in lemonade has been investigated.
📊
Key Findings & Data:The sugar beet extracts obtained by three different processes (raw, autoclaved, boiled) were added to the lemonade samples at a rate of 25% (by volume).
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Conclusion & Impact:The results showed that there was no statistically significant difference between the sensory properties.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:şeker pancarı · limonata · asitlik

Abstract

In this study, the use of sugar beet extracts obtained from sugar beet which is an important raw material in Turkey, in lemonade has been investigated. The sugar beet extracts obtained by three different processes (raw, autoclaved, boiled) were added to the lemonade samples at a rate of 25% (by volume). Various sensory properties of four different lemonade samples obtained by using sugar beet extracts and refined sugar were investigated by sensory panel testing. The results showed that there was no statistically significant difference between the sensory properties. While there was no statistically significant difference in pH values, total acidity values ​​were found to be higher in sucrose added and heat treated samples than raw extract added sample.

Özet

Bu çalışmada, önemli bir ham madde olarak ülkemizde çok miktarda üretilen şeker pancarı kullanılarak elde edilen şeker pancarı ekstraktının limonata ürününde kullanılabilirliği araştırılmıştır. Üç farklı işlem (çiğ olarak, otoklavda ısıtma, kaynatma) ile elde edilmiş şeker pancarı ekstraktı limonata örneklerine %25 (hacimce) oranında katılmıştır. Farklı işlemler ile elde edilen şeker pancarı ekstraktları ve rafine şeker kullanılarak elde edilen dört farklı limonata örneğinin çeşitli duyusal özellikleri panel denemesi yapılarak incelenmiştir. Elde edilen sonuçlar, analiz edilen duyusal özelliklerin arasında istatistiki olarak fark olmadığını ortaya koymuştur. pH değerlerinde de istatistiki olarak fark oluşmazken toplam asitlik değerlerinde sukroz eklenmiş ve ısıl işlem görmüş ekstraktların kullanıdığı örneklerde toplam asitlik değerlerinin çiğ ekstrakt kullanılan örneğe göre daha yüksek olduğu görülmüştür.

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Cite This Article

Ermiş, E., Özkan, M., Coşar, N. (2019). Investigation of the use of sugar beet extract produced using different methods in lemonade. İstanbul Sabahattin Zaim Üniversitesi Fen Bilimleri Enstitüsü Dergisi, Cilt: 1 Sayı: 1, 7–10. https://ajindex.com/articles/1501987

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