Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions
Abstract
The some quality parameters of sour cherry concentrates by produced under
atmospheric and vacuum conditions were investigated in
this study. From these parameters, titration acidity,
total soluble solids, total flavonoids and invert sugar values were
statistically insignificant. But the remaining values were significant. Total
phenolic contents of sour cherry juice samples increased to 194.50 and 112.00%
after atmospheric and vacuum condition treatments. Total flavonoid values of
samples ranged from 27.13 and 31.52 mg/L. After atmospheric
condition treatment, the ascorbic acid contents increased to 73.80% compared to
control samples. The antioxidant activity (% inhibition) ranged
from 73.50 to 80.91%. Total monomeric anthocyanin content (22.71 mg/L)
at the begining increased to 60.76 and 98.54% after both applications. In total pectin values increased 181.88 and 90.38%
after atmospheric condition and vacuum treatments.
Keywords
sour cherry,total phenolics,antioxidants,ascorbic acid,anthocyanin
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