EFFECTS OF PROCESSING METHOD AND STORAGE TEMPERATURE ON CLEAR POMEGRANATE JUICE TURBIDITY AND COLOR
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.37, sa.5, ss.899-906, 2013 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 37 Sayı: 5
- Basım Tarihi: 2013
- Doi Numarası: 10.1111/j.1745-4549.2012.00723.x
- Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.899-906
- Akdeniz Üniversitesi Adresli: Evet
Özet
Clear pomegranate juice possesses a very attractive color and low turbidity that are affected by processing methods and storage temperatures. In this study, different extraction (pressing with fruit husk and pressing only with fruit arils), clarification (hot and cold) and filtration (via kieselguhr or active charcoal) techniques were compared to determine their effect on color and turbidity. All samples were stored at two different temperatures for 6 months. Cold clarification and low storage temperature (5C) produced pomegranate juice with minimum color loss (total color difference, E=1.45) and low turbidity (0.91NTU) even after 6 months of storage.