REISHI (Ganoderma lucidum) EKSTRAKTI KATKILI TAZE PORTAKAL SUYUNUN FİZİKSEL, KİMYASAL VE DUYUSAL ÖZELLİKLERİ

Abstract

Bu çalışmada reishi (Ganoderma lucidum) ekstraktı içeren taze sıkılmış fonksiyonel portakal suyu üretilmiş olup kalite özellikleri araştırılmıştır. Farklı miktarlarda (5 and 10 mL) ekstrakt içeren 330 mL ve 200 mL hacminde taze sıkılmış portakal suları hazırlanmıştır. Ürünlerin askorbik asit miktarları 54.5±2.2 ve 64.8±8.5 mg/100mL, toplam karbonhidrat miktarları 12.96±4.19 ve 17.34±4.94 g/L arasında değişmiştir. Folin-Ciocalteu metodu ile analiz edilen toplam fenolik madde içerikleri 313.6±3.3 - 329.5±3.3 µg GAE/100 mL olarak bulunmuştur. Ürünlerin Brix ve pH değerleri sırasıyla 10.9±0.8 - 11.5±1.2 ve 3.66 - 3.68 olarak ölçülmüştür. Ekstrakt içermeyen kontrol ürün ile fonksiyonel ürünler arasında denk değerleri arasında önemli fark görülmemiştir. Duyusal analiz çalışmalarına göre, 5-noktalı hedonik skala (65 gönüllü) ve sıralama testleri (29 gönüllü) sonucunda, tavsiye edilen günlük tüketim miktarı 10 mL olan ekstrakt, 330 mL’lik örneklere eklendiğinde kabul edilebilir tatta olduğu bulunmuştur. Reishi içeren fonsiyonel portakal suyunun kalite özellikleri bakımından tüketime uygun alternatif bir içecek olduğu gözlenmiştir. 

Keywords

• Fonksiyonel portakal suyu,reishi eksraktı,fizikokimyasal özellikler,duyusal özellikler

PHYSICAL, CHEMICAL AND SENSORY PROPERTIES OF FRESH ORANGE JUICE FORTIFIED WITH REISHI (Ganoderma lucidum) EXTRACT

Abstract

In this study, fresh orange juice fortified with reishi (Ganoderma lucidum) extract was produced and its quality parameters were investigated. 330 mL and 200 mL of fresh orange juice samples containing different amounts (5 or 10 mL) of reishi extract were formulated. Brix and pH of the samples ranged from 10.9±0.8 to 11.5±1.2, and 3.66 to 3.68, respectively. Ascorbic acid content (mg/100mL) of the samples was between 54.5±2.2 and 64.8±8.5, and total carbohydrate contents (g/L) were found as 12.96±4.19 - 17.34±4.94. Total phenolic contents of the samples were determined as 313.6±3.3 - 329.5±3.3 µg GAE/100 mL. Color measurements indicated no significant difference between the control and fortified samples. Five-point hedonic scale (65 volunteers) and ranking tests (29 volunteers) showed that an alternative functional beverage with acceptable quality properties was produced when recommended daily intake dose of reishi extract (10 mL/day) was added to 330 mL of orange juice.

Keywords

• Functional orange juice,reishi extract,physicochemical properties,sensory properties

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