VİŞNE SUYU ASİTLİĞİNİN AZALTILMASI İÇİN NÖTRALİZASYON ALTERNATİFİ

Abstract

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Keywords

• Viflne suyu, titrasyon asitliği, nötralizasyon, asitliğin azaltılması

NEUTRALIZATION AS AN ALTERNATIVE TO REDUCE ACIDITY OF SOUR CHERRY JUICE

Abstract

Sour cherry juice (100%) is not suitable for direct consumption due to its high acidity. The way to makeit suitable for direct consumption is to reduce the acidity. But, it is necessary to maintain the chemicaland sensorial properties of sour cherry juice during this process. In this study, neutralization with CaCO3,Ca(OH)2and K2CO3was applied to reduce the natural acidity of sour cherry juice. The experimentswere carried out with sour cherry juice, of which initial °Bx and titratable acidity were 13.5 and 14 g/L,respectively; and titratable acidity was reduced to 7g/L by neutralization. In order to determine thechanges of chemical composition of sour cherry juice, titratable acidity, L-malic acid, citric acid, glucose,fructose, sucrose, total phenolics, monomeric anthocyanins, potassium, sodium, calcium, magnesium,phosphorus concentrations were investigated before and after neutralization. Sensorial properties liketaste, odor, color and clarity were also determined. Neutralization with Ca(OH)2and K2CO3did not affectthe chemical composition of sour cherry juice. But, both of them do not fit for purpose since they causeundesirable taste (chemical and salty). On the other hand, the chemical and sensorial properties of sourcherry juice were not affected by the neutralization with CaCO3. It can be concluded that, from technicalaspect, the neutralization with CaCO3is appropriate for production of ready-to-drink sour cherry juice.However, application should also be evaluated in terms of legal aspects

Keywords

• Sour cherry juice, titratable acidity, neutralization, reduction of acidity

References

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