CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES


Hayoglu I. , Kola O., Kaya C., Ozer S., Turkoglu H.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.33, ss.252-263, 2009 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 33
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1111/j.1745-4549.2008.00339.x
  • Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Sayfa Sayısı: ss.252-263

Özet

Verjuice is an unfermented green grape juice obtained by pressing green grapes. It has a unique flavor and sour taste. In the present study, parameters on the quality properties of verjuice made from Kabarcik and Yediveren grape varieties were studied; turbidity of fresh verjuice samples were 57.3 and 59.57 (625 nm % T), respectively. Phenolic matter contents ranged between 626.27 and 753.80 (mg/100 mL). In the samples treated with heat, clarified with gelatin and stored at 4C, the turbidity values were 81.20 and 93.10 (625 % T), and the total phenolic matter contents were 270.21 and 227.48 mg/100 mL in Kabarcik and Yediveren varieties, respectively. In addition, according to sensory evaluation, verjuice samples clarified with gelatin were preferred most by the panelists.