Study on the development of pomegranate juice processing technology: Clarification of pomegranate juice

Vardin H., Fenercioglu H.

NAHRUNG-FOOD, cilt.47, sa.5, ss.300-303, 2003 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 47 Konu: 5
  • Basım Tarihi: 2003
  • Doi Numarası: 10.1002/food.200390070
  • Dergi Adı: NAHRUNG-FOOD
  • Sayfa Sayıları: ss.300-303


The effects of clarification agents and methods on pomegranate juice quality were studied. Fruits were pressed as whole, and extracted juice was clarified with gelatin, polyvinylypolypyrrolidone (PVPP) and natural sedimentation. In order to determine the effects of these clarifying techniques on product quality, pH, total phenolic substances (TPS), anthocyanin, turbidity, and total colour density tests were applied to each sample. In clarification, the main purpose was to reduce the amount of phenolic substances. Phenolic substances were controlled in each clarification method. The most effective method was the application of 1 g/L gelatine for clarification. Sensory evaluation also applied for clarified juices and gelatin application was selected by panelists to be superior.