%0 Journal Article
%T Effect of enzyme pretreatment on the physical and chemical properties, total phenolic content and total antioxidant capacity of black grape and raspberry juices
%A Derya KAHVEC£¿
%J -
%D 2018
%X In this study, the effect of enzyme pretreatment on the physical and chemical properties as well as total phenolic content (TP) and total antioxidant capacity (TAC) of black grape (GJ) and raspberry (RJ) juices were investigated. For this purpose, fruits were crushed and squeezed with a cheesecloth. After that, remaining pulp was added to obtained juice incubated for 1 hour at 40 and 50 ¡ãC after adding 0.1% (v/w) or 0.5% (v/w) pectinase enzyme. Titratable acidity, pH, brix, color difference, TP and TAC of the samples was determined. An increase in the temperature increased the pH of the RJ. For GJ, an increase in both temperature and enzyme increased the pH. Brix of the enzymatically treated RJ was increased comparing to control groups, but GJ. Heat application caused an increase in the total sugar content of GJ compared to control group. There was no significant difference on the TP and TAC values of the GJ and RJ treated at 40 ¡ãC comparing to control group treated at room temperature. However, a decrease was observed at 50 ¡ãC. For both juices, maximum yield increase was obtained when treated at 40¡ãC with 0.5% enzyme concentration (For GJ 17% and for GJ 4%)
%K Meyve suyu
%K Enzim £¿n uygulamas£¿
%K ¨¹z¨¹m
%K Ahududu
%K Antioksidan
%U http://dergipark.org.tr/harranziraat/issue/41081/383061