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Journals / Akademik Gıda / 2018 / Cilt: 16 - Sayı: 3

Effect of Pasteurization and Sorbate Addition on Some Quality Parameters of Verjuice

Koruk Sularının Bazı Kalite Karakteristikleri Üzerine Pastörizasyon ve Potasyum Sorbat İlavesinin Etkisi

Tolga AKCAN
Haluk ERGEZER
Ramazan GÖKÇE
Pages
287–292
Publication Date
2022-10-11
DOI
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AI Summary & Key Takeaways

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

Pasteurization and potassium sorbate addition had a significant effect on pH and turbidity values of verjuice (p

📌 3 Key Takeaways

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Objective & Hypothesis:Verjuice is a sour taste and refreshing traditional drink which is favorably consumed in Turkey.
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Key Findings & Data:In this study, the effect of pasteurization (15 minutes at 85°C) and potassium sorbate addition (300 mg/L) on some physicochemical (color, pH, total acidity, °Brix and turbidity) and sensory quality characteristics of verjuice samples produced from Yediveren grapes (Vitis vinifera) and stored at 2°C for 7 days were evaluated.
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Conclusion & Impact:Pasteurization and potassium sorbate addition had a significant effect on pH and turbidity values of verjuice (p
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

Verjuice is a sour taste and refreshing traditional drink which is favorably consumed in Turkey. Some people often produce this drink for their own consumption at homes without any technological application, which might be a reason for its limited shelf life. In this study, the effect of pasteurization (15 minutes at 85°C) and potassium sorbate addition (300 mg/L) on some physicochemical (color, pH, total acidity, °Brix and turbidity) and sensory quality characteristics of verjuice samples produced from Yediveren grapes (Vitis vinifera) and stored at 2°C for 7 days were evaluated. Pasteurization and potassium sorbate addition had a significant effect on pH and turbidity values of verjuice (p

Özet

Koruk suyu ülkemizde sevilerek tüketilen ekşimsi tatta ve ferahlatıcı geleneksel bir içecektir. Üretimi standartolmadığından, koruk suyu her yörede farklı bir şekilde üretilmekte ve bu nedenle sınırlı bir raf ömrüne sahiptir. Buçalışmada Yediveren çeşidi üzümlerden (Vitis vinifera) üretilen koruk sularının bazı fizikokimyasal (renk, pH, toplamasitlik,°Briks ve bulanıklık) ve duyusal kalite karakteristikleri üzerine pastörizasyon (85°C’de15 dakika) ve potasyumsorbat (300 mg/L) uygulamasının etkisi 2°C’de 7 gün boyunca incelenmiştir. Pastörizasyon ve potasyum sorbat ilavesikoruk sularının pH ve bulanıklık değerleri üzerinde etkili bulunmuştur (p

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Cite This Article

AKCAN, T., ERGEZER, H., GÖKÇE, R. (2022). Effect of Pasteurization and Sorbate Addition on Some Quality Parameters of Verjuice. Akademik Gıda, Cilt: 16 - Sayı: 3, 287–292. https://ajindex.com/articles/432617

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