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- Title
VİŞNE SUYU ASİTLİĞİNİN AZALTILMASI İÇİN NÖTRALİZASYON ALTERNATİFİ.
- Authors
Yeşilören, Gülen; Ekşi, Aziz
- Abstract
Sour cherry juice (100%) is not suitable for direct consumption due to its high acidity. The way to make it suitable for direct consumption is to reduce the acidity. But, it is necessary to maintain the chemical and sensorial properties of sour cherry juice during this process. In this study, neutralization with CaCO3, Ca(OH)2 and K2CO3 was applied to reduce the natural acidity of sour cherry juice. The experiments were carried out with sour cherry juice, of which initial °Bx and titratable acidity were 13.5 and 14 g/L, respectively; and titratable acidity was reduced to 7g/L by neutralization. In order to determine the changes of chemical composition of sour cherry juice, titratable acidity, L-malic acid, citric acid, glucose, fructose, sucrose, total phenolics, monomeric anthocyanins, potassium, sodium, calcium, magnesium, phosphorus concentrations were investigated before and after neutralization. Sensorial properties like taste, odor, color and clarity were also determined. Neutralization with Ca(OH)2 and K2CO3 did not affect the chemical composition of sour cherry juice. But, both of them do not fit for purpose since they cause undesirable taste (chemical and salty). On the other hand, the chemical and sensorial properties of sour cherry juice were not affected by the neutralization with CaCO3. It can be concluded that, from technical aspect, the neutralization with CaCO3 is appropriate for production of ready-to-drink sour cherry juice. However, application should also be evaluated in terms of legal aspects.
- Publication
GIDA: The Journal of Food, 2015, Vol 40, Issue 3, p157
- ISSN
1300-3070
- Publication type
Academic Journal
- DOI
10.15237/gida.GD14065