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

Yıl 2020, Cilt: 45 Sayı: 1, 81 - 91, 01.12.2019

Bengu Ozturk Gizem Kuscu

https://doi.org/10.15237/gida.GD19125

Cited By: 1

Öz

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.

Anahtar Kelimeler

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

Destekleyen Kurum

YEDITEPE UNIVERSITY

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

Öz

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. 

Anahtar Kelimeler

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

Kaynakça

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