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

Kola, Osman

dc.contributor.authors	Hayoglu, I; Kola, O; Kaya, C; Ozer, S; Turkoglu, H;
dc.date.accessioned	2020-03-06T08:33:31Z
dc.date.available	2020-03-06T08:33:31Z
dc.date.issued	2009
dc.identifier.citation	Hayoglu, I; Kola, O; Kaya, C; Ozer, S; Turkoglu, H; (2009). CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES. JOURNAL OF FOOD PROCESSING AND PRESERVATION, 33, 263-252
dc.identifier.issn	0145-8892
dc.identifier.uri	https://doi.org/10.1111/j.1745-4549.2008.00339.x
dc.identifier.uri	https://hdl.handle.net/20.500.12619/67536
dc.description.abstract	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.
dc.language	English
dc.publisher	WILEY-BLACKWELL PUBLISHING, INC
dc.subject	Food Science & Technology
dc.title	CHEMICAL AND SENSORY PROPERTIES OF VERJUICE, A TRADITIONAL TURKISH NON-FERMENTED BEVERAGE FROM KABARCIK AND YEDIVEREN GRAPES
dc.type	Article
dc.identifier.volume	33
dc.identifier.startpage	252
dc.identifier.endpage	263
dc.contributor.department	Sakarya Üniversitesi/Mühendislik Fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.saüauthor	Kola, Osman
dc.relation.journal	JOURNAL OF FOOD PROCESSING AND PRESERVATION
dc.identifier.wos	WOS:000269187000019
dc.identifier.doi	10.1111/j.1745-4549.2008.00339.x
dc.contributor.author	Kola, Osman