Year 2019, Volume 9, Issue 1, Pages 43 - 57 2019-06-30

Açık Kazanda ve Vakum Altında Üretilen Vişne Ekşilerinin Bazı Kalite Parametrelerinin Araştırılması
Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions

Filiz UÇAN TÜRKMEN [1] , Hatice Aysun MERCİMEK TAKCI [2] , Büşra SEYHAN [3] , Tuba PALTA [4]

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Bu çalışmada açık kazanda ve vakum altında üretilen vişne ekşilerinin bazı kalite parametreleri araştırılmıştır. Bu parametrelerden titrasyon asitliği, toplam çözülebilir katılar, toplam flavonoidler ve invert şeker değerleri istatistiksel olarak önemsiz bulunmuştur. Fakat geriye kalan değerler önemli bulunmuştur. Vişne suyu örneklerinin toplam fenolik içerikleri açık kazan ve vakum altındaki uygulamalarından sonra %194.50 ve %112.00 olarak artmıştır. Örneklerin toplam flavonoid değerleri 27.13 ile 31.52 mg/L arasında değişmiştir. Vakum altındaki uygulamadan sonra askorbik asit içerikleri control örnekleri ile karşılaştırıldığında %73.80 artmıştır. Antioksidan aktivite (% İnhibisyon) %73.50 ile 80.91 arasında değişmiştir. Başlangıçtaki toplam monomeric antosiyanin içeriği (22.71 mg/L) her iki uygulamadan sonar %60.76 ile %98.54’e artmıştır. Açık kazan ve vakum altındaki uygulamalardan sonar toplam pectin içeriği %181.88 ve 90.38’e artmıştır.

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.

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Primary Language en
Subjects Engineering
Journal Section Articles
Authors

Orcid: 0000-0002-3653-9433
Author: Filiz UÇAN TÜRKMEN (Primary Author)
Institution: KİLİS 7 ARALIK ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-3388-1153
Author: Hatice Aysun MERCİMEK TAKCI
Institution: KİLİS 7 ARALIK ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-4061-6673
Author: Büşra SEYHAN
Institution: KİLİS 7 ARALIK ÜNİVERSİTESİ
Country: Turkey


Orcid: 0000-0002-8838-3557
Author: Tuba PALTA
Institution: KİLİS 7 ARALIK ÜNİVERSİTESİ
Country: Turkey


Dates

Publication Date: June 30, 2019

Bibtex @research article { kfbd483077, journal = {Karadeniz Fen Bilimleri Dergisi}, issn = {1309-4726}, eissn = {2564-7377}, address = {Giresun University}, year = {2019}, volume = {9}, pages = {43 - 57}, doi = {10.31466/kfbd.483077}, title = {Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions}, key = {cite}, author = {UÇAN TÜRKMEN, Filiz and MERCİMEK TAKCI, Hatice Aysun and SEYHAN, Büşra and PALTA, Tuba} }
APA UÇAN TÜRKMEN, F , MERCİMEK TAKCI, H , SEYHAN, B , PALTA, T . (2019). Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions. Karadeniz Fen Bilimleri Dergisi, 9 (1), 43-57. DOI: 10.31466/kfbd.483077
MLA UÇAN TÜRKMEN, F , MERCİMEK TAKCI, H , SEYHAN, B , PALTA, T . "Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions". Karadeniz Fen Bilimleri Dergisi 9 (2019): 43-57 <http://dergipark.org.tr/kfbd/issue/45378/483077>
Chicago UÇAN TÜRKMEN, F , MERCİMEK TAKCI, H , SEYHAN, B , PALTA, T . "Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions". Karadeniz Fen Bilimleri Dergisi 9 (2019): 43-57
RIS TY - JOUR T1 - Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions AU - Filiz UÇAN TÜRKMEN , Hatice Aysun MERCİMEK TAKCI , Büşra SEYHAN , Tuba PALTA Y1 - 2019 PY - 2019 N1 - doi: 10.31466/kfbd.483077 DO - 10.31466/kfbd.483077 T2 - Karadeniz Fen Bilimleri Dergisi JF - Journal JO - JOR SP - 43 EP - 57 VL - 9 IS - 1 SN - 1309-4726-2564-7377 M3 - doi: 10.31466/kfbd.483077 UR - https://doi.org/10.31466/kfbd.483077 Y2 - 2019 ER -
EndNote %0 The Black Sea Journal of Sciences Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions %A Filiz UÇAN TÜRKMEN , Hatice Aysun MERCİMEK TAKCI , Büşra SEYHAN , Tuba PALTA %T Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions %D 2019 %J Karadeniz Fen Bilimleri Dergisi %P 1309-4726-2564-7377 %V 9 %N 1 %R doi: 10.31466/kfbd.483077 %U 10.31466/kfbd.483077
ISNAD UÇAN TÜRKMEN, Filiz , MERCİMEK TAKCI, Hatice Aysun , SEYHAN, Büşra , PALTA, Tuba . "Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions". Karadeniz Fen Bilimleri Dergisi 9 / 1 (June 2019): 43-57. https://doi.org/10.31466/kfbd.483077
AMA UÇAN TÜRKMEN F , MERCİMEK TAKCI H , SEYHAN B , PALTA T . Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions. KFBD. 2019; 9(1): 43-57.
Vancouver UÇAN TÜRKMEN F , MERCİMEK TAKCI H , SEYHAN B , PALTA T . Investigation Some Quality Parameters of Sour Cherry Concentrates by Produced under Atmospheric and Vacuum Conditions. Karadeniz Fen Bilimleri Dergisi. 2019; 9(1): 57-43.