Clarification of pomegranate juice with chitosan: Changes on quality characteristics during storage
Makaleler > Tam Makale · 2015
Yazarlar: Ozge TASTAN, Taner BAYSAL
Food Chemistry, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Wos, 2015, cilt 180, ss 211-218
DOI: 10.1016/j.foodchem.2015.02.053
Özet
In this study, for the first time, the use of chitosan as a clarifying agent in the production of clear pomegranate juice was evaluated and its effects on quality characteristics of juice were investigated. A central composite face centered design was used to establish the optimum conditions for clarification of pomegranate juice (PJ) using response surface methodology. The three factors were concentration of chitosan (10-120 mg/100 ml), process temperature (10-20 degrees C), and process time (30-90 min) and their effects on turbidity and a* values were investigated. Using a desirability function method, the optimum process conditions were found to be 68.93 mg/100 ml chitosan at a process temperature and time of 10 degrees C and 30 min, respectively. PJ was produced using the optimum conditions and the quality characteristics such as turbidity, colour characteristics (L*, a*, b*, C*), titratable acidity, total phenolic, monomeric anthocyanin, and protein contents were evaluated during storage at 4 and 20 degrees C for 6 months. (C) 2015 Elsevier Ltd. All rights reserved.