Koruk Suyu Üretiminde Prosesin Kaliteye Etkilerinin Belirlenmesi

Year 2022, Volume: 9 Issue: 3, 535 - 546, 23.07.2022

Ali Güler , Fatma Belgin Aşıklar , Kadir Emre Özaltın , Ahmet Candemir

https://doi.org/10.30910/turkjans.1061065

Abstract

Bu çalışmada; Sultani Çekirdeksiz ve Cabernet Sauvignon çeşitleri koruk örneklerinden berrak koruk suyu üretilmiş ve prosesin koruk suyunun fizikokimyasal kalitesine etkileri incelenmiştir. Üretim sürecinde; koruk örnekleri ile pastörize ürün arasındaki 6 farklı aşamadan örneklemeler yapılmış ve proses etkileri araştırılmıştır. Sultani Çekirdeksiz ve Cabernet Sauvignon örneklerinde sırasıyla suda çözünür kuru madde 7.47-8.33 ve 7.07-7.60 °Briks, pH 2.67-2.77 ve 2.75-2.93 arasında, titre edilebilir asit 2.56-2.77 ve 2.55-2.79 g 100 mL-1, kuru madde % 8.03-9.96 ve % 8.11-16.38 arasında tespit edilmiştir. Koruk suyunun bulanıklığı; depektinizasyon, klarifikasyon ve filtrasyon ile giderilmiştir. Sultani Çekirdeksiz ve Cabernet Sauvignon için son üründe bulanıklık sırasıyla 1.33 ve 1.51 NTU olarak bulunmuştur. Prosese bağlı olarak renk özellikleri de gelişmiş ve sarılık değerleri artmıştır. Koruk suyu örneklerinde toplam asidin % 36-49’unu tartarik, % 43-58’ini malik ve % 6-8’ini de sitrik asidin oluşturduğu bulunmuştur. Koruk ve presleme sonu örnekleri ile son pastörize koruk suyu örnekleri arasında toplam fenolik madde miktarı % 71-88 ve % 1-27 oranında azalırken, bu azalma oranı toplam flavanoid miktarı için sırasıyla % 97 ve % 33-36 arasındadır. Antioksidan kapasitenin de koruk örneklerine nazaran son pastörize üründe ABTS ve DPPH metotları için yaklaşık % 72-82 ile % 89-93 oranında azalmıştır.Toplam fenolik madde ve flavonoid miktarları ile antioksidan kapasite değerlerindeki bu azalma, klarifikasyon uygulamaları yanı sıra presleme sonrası kabuk ve çekirdeklerin ayrılmasından kaynaklanmıştır.

Keywords

Bulanıklık, fenolik madde, koruk, koruk suyu, organik asit

Supporting Institution

Türkiye Cumhuriyeti Tarım ve Orman Bakanlığı, Tarımsal Araştırmalar ve Politikalar Genel Müdürlüğü

Project Number

TAGEM/HSGYAD/17/A03/P01/123

Determination of the process effects on koruk juice quality

Abstract

In this study, clarified koruk juice was manufactured by using Sultani Çekirdeksiz and Cabernet Sauvignon koruk grape samples, and the effects of process stages on physicochemical quality of koruk juice were investigated. The processing effects were searched by collecting samples from six different stages during koruk juice processing. In Sultani Çekirdeksiz and Cabernet Sauvignon samples, soluble solid values were 7.47-8.33 and 7.07-7.60 °Brix, pH values 2.67-2.77 and 2.75-2.93, titretable acidity 2.56-2.77 and 2.55-2.79 g 100 mL-1, dry matter 8.03-9.96 % and 8.11-16.38 %, respectively. The koruk juice turbidity decreased by depectinization, clarification and filtration treatments. The turbidity values were 1.33 and 1.51 NTU in Sultani Çekirdeksiz and Cabernet Sauvignon samples, respectively. The color properties improved and yellowness was increased depending on the process. Tartaric acid, malic acid and citric acid contents were 36-49 %, 43-58 % and 6-8 % of the total acidity of koruk juice samples, respectively. Total phenolic contents decreased about 71-88 % and 1-27 % according to koruk samples and the pressing samples while these decrease rate was 97 % and % 33-36 for total flavonoid contents, respectively. In addition, antioxidant capacities decreased by about 72-82 % and 89-93 % for ABTS and DPPH, respectively, in the juice samples according to koruk samples. The decrease of the total phenolic and flavonoid contents and antioxidant capacity was due to both pressing and separation processes of the grape skin and seeds as well as clarification treatments.

Keywords

Turbidity, phenolic content, sour grape, verjuice, organic acid, Turbidity, phenolic content, sour grape, verjuice, organic acid

Project Number

TAGEM/HSGYAD/17/A03/P01/123

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