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

ARSLAN KULCAN, ASLI; TETİK, Nedim; Karhan, Mustafa; ÖZİYCİ, Hatice R.

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

ASLI ARSLAN KULCAN, (Akdeniz Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Antalya, Türkiye)

Hatice R. ÖZİYCİ, (Alanya Hamdullah Emin Paşa Üniversitesi, Turizm Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü, Antalya, Türkiye)

Nedim TETİK, (Akdeniz Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Antalya, Türkiye)

Mustafa KARHAN (Akdeniz Üniversitesi, Mühendislik Fakültesi, Gıda Mühendisliği Bölümü, Antalya, Türkiye)

GIDA

6 1

Yıl: 2015 Cilt: 40 Sayı: 6 Sayfa Aralığı: 311 - 317 Metin Dili: Türkçe İndeks Tarihi: 29-07-2022

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

Öz:

Bu çalışma, berrak siyah üzüm suyu üretimi sırasında kullanılan çeşitli prosesler açısından toplam fenolik madde ve toplam antosiyanin içeri¤i ile bulanıklık düzeyindeki de¤işiklikleri de¤erlendirmektedir. Üzüm suyunun ileri düzeyde berraklaştırma işlemi 50 kDa ayırma sınırında membran kullanılarak ultrafiltrasyonla gerçekleştirilmiştir. Ultrafiltrasyon, toplam fenolik madde içeri¤i ve bulanıklık de¤erinde sırasıyla % 30.9 ve % 99.0 olmak üzere önemli azalmaya neden olmuştur. Proses sırasında toplam antosiyanin içeri¤inin sadece % 10.5 i kaybedilmiştir.

Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

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

Öz:

This study evaluates the changes in total phenolic content, total anthocyanin content and turbidity with respect to various processes that are used during the clear red grape juice production. Advanced clarification of grape juice was carried out by ultrafiltration using 50 kDa cut-off membrane. Ultrafiltration caused 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.

Anahtar Kelime:

Konular: Gıda Bilimi ve Teknolojisi

Belge Türü: Makale Makale Türü: Araştırma Makalesi Erişim Türü: Erişime Açık

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APA	ARSLAN KULCAN A, ÖZİYCİ H, TETİK N, Karhan M (2015). CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. , 311 - 317.
Chicago	ARSLAN KULCAN ASLI,ÖZİYCİ Hatice R.,TETİK Nedim,Karhan Mustafa CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. (2015): 311 - 317.
MLA	ARSLAN KULCAN ASLI,ÖZİYCİ Hatice R.,TETİK Nedim,Karhan Mustafa CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. , 2015, ss.311 - 317.
AMA	ARSLAN KULCAN A,ÖZİYCİ H,TETİK N,Karhan M CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. . 2015; 311 - 317.
Vancouver	ARSLAN KULCAN A,ÖZİYCİ H,TETİK N,Karhan M CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. . 2015; 311 - 317.
IEEE	ARSLAN KULCAN A,ÖZİYCİ H,TETİK N,Karhan M "CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING." , ss.311 - 317, 2015.
ISNAD	ARSLAN KULCAN, ASLI vd. "CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING". (2015), 311-317.

APA	ARSLAN KULCAN A, ÖZİYCİ H, TETİK N, Karhan M (2015). CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. GIDA, 40(6), 311 - 317.
Chicago	ARSLAN KULCAN ASLI,ÖZİYCİ Hatice R.,TETİK Nedim,Karhan Mustafa CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. GIDA 40, no.6 (2015): 311 - 317.
MLA	ARSLAN KULCAN ASLI,ÖZİYCİ Hatice R.,TETİK Nedim,Karhan Mustafa CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. GIDA, vol.40, no.6, 2015, ss.311 - 317.
AMA	ARSLAN KULCAN A,ÖZİYCİ H,TETİK N,Karhan M CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. GIDA. 2015; 40(6): 311 - 317.
Vancouver	ARSLAN KULCAN A,ÖZİYCİ H,TETİK N,Karhan M CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING. GIDA. 2015; 40(6): 311 - 317.
IEEE	ARSLAN KULCAN A,ÖZİYCİ H,TETİK N,Karhan M "CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING." GIDA, 40, ss.311 - 317, 2015.
ISNAD	ARSLAN KULCAN, ASLI vd. "CHANGES IN TURBIDITY, TOTAL PHENOLIC AND ANTHOCYANIN CONTENTS OF CLEAR RED GRAPE JUICE DURING PROCESSING". GIDA 40/6 (2015), 311-317.