Haze Formation in Clarified Pomegranate Juice and Concentrate

Yıl 2016, Cilt: 14 Sayı: 3, 275 - 283, 01.09.2016

Oktay Yemiş Hakime Gül Arslantürk

Öz

In this study, pomegranates Punica granatum L. Hicaznar were processed into juice by using only gelatin finning agent. In addition, reconstituted pomegranate juices C-FJ-1 and C-FJ-2 were produced from commercial pomegranate juice concentrates C-1 and C-2 obtained from two different fruit juice company. Single strength and reconstituted pomegranate juices were pasteurized in glass bottles of 200 mL capacity at 90°C for 3 min. All pomegranate juices and concentrates were stored at 4, 10 and 20°C, and the development of haze during 6 months of storage was monitored. Pasteurization resulted in a considerable haze formation in both clarified and non-clarified pomegranate juice although there was no effect of pasteurization on the haze formation in reconstituted pomegranate juices. It was observed that the development of haze in clarified pomegranate juices stored at 4°C was higher than that of juices stored at either 10 or 20°C. A dramatic increase in haze development for all pomegranate juices was shown in the first 30 days of storage. A two-staged pattern was found for the development of haze in clarified and non-clarified pomegranate juices during storage of 180 days, including growth phase 0-90 days and steady phase 90-180 days . The patterns of haze formation in reconstituted pomegranate juices appeared to be different from each other. Both concentrate samples C-1 and C-2 stored at 4°C had three distinct phases during haze formation, which comprised of lag phase 0-30 days , growth phase 30-90 days and steady phase 90-180 days . The development of haze in concentrate samples increased with rising temperature in contrast to juice samples

Anahtar Kelimeler

Clarified pomegranate juice, concentrate, haze, storage

Berrak Nar Suyu ve Konsantrelerinde Bulanıklık Oluşumu

Öz

Bu çalışmada, Hicaz çeşidi narlar Punica granatum L. Hicaznar sadece jelatin yardımı ile durultularak berrak meyve suyuna işlenmiştir. Bu meyve suyuna ek olarak, iki farklı ticari firmadan temin edilen nar suyu konsantreleri rekonstitüe edilerek meyve suyuna dönüştürülmüş ve 90°C’de 3 dakika süreyle pastörize edilmiştir. Elde edilen meyve suları ve konsantreler 4, 10 ve 20°C sıcaklıklarda 6 ay süreyle depolanarak bulanıklık gelişimi izlenmiştir. Uygulanan pastörizasyon işleminin, hem durultulmuş hem de durultulmamış nar suyu örneklerinde çok ciddi bulanıklık oluşumuna neden olduğu saptanmıştır. Ancak rekonstitüe meyve sularında, pastörizasyon işleminin bulanıklık oluşumu üzerine herhangi bir etkisi olmadığı belirlenmiştir. Durultulmuş örneklerde 4°C’de bulanıklık oluşumunun, 10 ve 20°C’de depolanan örneklere kıyasla daha fazla olduğu gözlenmiştir. Tüm nar suyu örneklerinde depolamanın ilk 30 gününde çok hızlı bir bulanıklık oluşumu belirlenmiştir. Jelatin ile durultulmuş ve kontrol amaçlı durultulmamış örneklerde 180 günlük depolama periyodunun, 0-90 günler arası gelişim fazı ve 90-180 günler arası sabit faz olmak üzere iki fazdan oluştuğu saptanmıştır. İki farklı firmadan temin edilen konsantrelerden üretilen rekonstitüe nar suyu örneklerinde KMS-1 ve K-MS-2 bulanıklık oluşum seyrinin birbirlerinden farklı olduğu gözlenmiştir. 4°C’de depolanan her iki konsantre örneği K-1 ve K-2 için depolama periyodunun, lag fazı 0-30 gün , gelişim fazı 30-90 gün ve sabit faz 90-180 gün olmak üzere üç farklı fazdan meydana geldiği belirlenmiştir. Meyve sularının aksine konsantre örneklerde, depolama sıcaklığının artışı ile bulanıklık oluşumunun arttığı gözlenmiştir

Anahtar Kelimeler

Berrak nar suyu, Konsantre, Bulanıklık, Depolama

Kaynakça

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