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Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.
Nahrung. 2003 Oct; 47(5):300-3.N

Abstract

The effects of clarification agents and methods on pomegranate juice quality were studied. Fruits were pressed as whole, and extracted juice was clarified with gelatin, polyvinylypolypyrrolidone (PVPP) and natural sedimentation. In order to determine the effects of these clarifying techniques on product quality, pH, total phenolic substances (TPS), anthocyanin, turbidity, and total colour density tests were applied to each sample. In clarification, the main purpose was to reduce the amount of phenolic substances. Phenolic substances were controlled in each clarification method. The most effective method was the application of 1 g/L gelatine for clarification. Sensory evaluation also applied for clarified juices and gelatin application was selected by panelists to be superior.

Authors+Show Affiliations

Vardin H
University of Harran, TTC, Department of Food Technology, Urfa, Turkey. hvardin@hotmail.com
Fenercioğlu H
No affiliation info available

MeSH

AnthocyaninsBeveragesColorConsumer BehaviorFood HandlingFood-Processing IndustryHumansHydrogen-Ion ConcentrationLythraceaeNephelometry and TurbidimetryPhenolsTaste

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

14609083

Citation

Vardin, Hasan, and Hasan Fenercioğlu. "Study On the Development of Pomegranate Juice Processing Technology: Clarification of Pomegranate Juice." Die Nahrung, vol. 47, no. 5, 2003, pp. 300-3.
Vardin H, Fenercioğlu H. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice. Nahrung. 2003;47(5):300-3.
Vardin, H., & Fenercioğlu, H. (2003). Study on the development of pomegranate juice processing technology: clarification of pomegranate juice. Die Nahrung, 47(5), 300-3.
Vardin H, Fenercioğlu H. Study On the Development of Pomegranate Juice Processing Technology: Clarification of Pomegranate Juice. Nahrung. 2003;47(5):300-3. PubMed PMID: 14609083.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Study on the development of pomegranate juice processing technology: clarification of pomegranate juice. AU - Vardin,Hasan, AU - Fenercioğlu,Hasan, PY - 2003/11/12/pubmed PY - 2004/2/6/medline PY - 2003/11/12/entrez SP - 300 EP - 3 JF - Die Nahrung JO - Nahrung VL - 47 IS - 5 N2 - The effects of clarification agents and methods on pomegranate juice quality were studied. Fruits were pressed as whole, and extracted juice was clarified with gelatin, polyvinylypolypyrrolidone (PVPP) and natural sedimentation. In order to determine the effects of these clarifying techniques on product quality, pH, total phenolic substances (TPS), anthocyanin, turbidity, and total colour density tests were applied to each sample. In clarification, the main purpose was to reduce the amount of phenolic substances. Phenolic substances were controlled in each clarification method. The most effective method was the application of 1 g/L gelatine for clarification. Sensory evaluation also applied for clarified juices and gelatin application was selected by panelists to be superior. SN - 0027-769X UR - https://www.unboundmedicine.com/medline/citation/14609083/Study_on_the_development_of_pomegranate_juice_processing_technology:_clarification_of_pomegranate_juice_ DB - PRIME DP - Unbound Medicine ER -