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Journals / Gıda / 2015 / Cilt: 40 - Sayı: 6

CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING

BERRAK SİYAH ÜZÜM SUYUNUN BULANIKLIK DÜZEYİNDE VE TOPLAM FENOLİK MADDE VE ANTOSİYANİN İÇERİĞİNDE İŞLEME SIRASINDA MEYDANA GELEN DEĞİŞİMLER

Aslı Arslan KULCAN, Hatice R ÖZİYCİ, Nedim TETİK, Mustafa KARHAN

Journal
Gıda
Pages
311–318
DOI
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Abstract

This study evaluates the changes in total phenolic content, total anthocyanin content and turbidity withrespect to various processes that are used during the clear red grape juice production. Advancedclarification of grape juice was carried out by ultrafiltration using 50 kDa cut-off membrane. Ultrafiltrationcaused significant lowering in total phenolic content and turbidity value as 30.9 and 99.0 %, respectively.Only 10.5 % total anthocyanin content were lost during the process

Özet

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Keywords: Berrak siyah üzüm suyu, ultrafiltrasyon, mayfle ısıtma, toplam fenolik maddemiktarı, bulanıklık