Havuç suyu üretiminde optimizasyon
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Date
1996-11-18
Authors
Özşar, Özlem
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, materyal olarak Marmara Bölgesinde yaygın olarak tüketilen Nantes çeşidi havuç kullanılmıştır. Bu havuç çeşidinin sebze suyuna işlenerek değerlendirilmesi ve farklı meyve suları kullanılarak kalitenin arttırılması amaçlanmıştır, Havuç sularına katkı olarak, farklı oranlarda kavun, portakal ve elma suları katılmış, şeker ve sitrik asit katılmasıyla çözünür kurumadde 10 Briks, asitlik ise 0.25 g/100 g olacak şekilde ayarlama yapılmıştır. Havuç suları cam şişelere doldurulduktan sonra, otoklavda kapak kapatılmadan, kaynar su içerisinde 25 dk pastörize edilmiştir. Ürünler 9 ay süre ile depolanmışlardır. Bu süre sonunda; askorbik asit, likopen ve karoten miktarlarında azalma görülmüştür. Analizler sonucunda kurumadde ve asit miktarında bir değişme olmadığı saptanmıştır. Yapılan duyusal değerlen dirme sonunda %50 havuç suyu, % 10 kavun suyu, % 15 elma suyu ve % 20 portakal suyu içeren örnekler en çok beğenilmiştir. En az beğeni ise, % 40 oranında havuç pulpu kullanılarak hazırlanan örnekte ortaya çıkmıştır.
In this study carrots "cv. Nantes" were used. We made vegetable juices from carrots. Addition of different combinations of melon juice, orange juice and apple juices, we were produced different receipes of carrot juices. We prepared last acidity 0.25 g / 100 g and brix 10 g/100 g by the help of sugar and citric acid. We filled them in to glass bottles. Pasteurization proces was carried out in a vertical autoclave while it was open and in boiling water for a period of 25 minutes. The carrot juices were stored 9 months. At the end of this period, physical, chemical and sensor ic analyses were made on all the samples. We saw that quantity of ascorbic acid, caroten and licopen were decreased after production. Other results showed that brix and acidity were not changed. The sensory analyses show us that samples which were contents % 50 carrot juice + % 10 melon juice; % 50 carrot juice+ % 15 apple juice; % 50 carrot juice+ % 20 orange juice are acceptable.
In this study carrots "cv. Nantes" were used. We made vegetable juices from carrots. Addition of different combinations of melon juice, orange juice and apple juices, we were produced different receipes of carrot juices. We prepared last acidity 0.25 g / 100 g and brix 10 g/100 g by the help of sugar and citric acid. We filled them in to glass bottles. Pasteurization proces was carried out in a vertical autoclave while it was open and in boiling water for a period of 25 minutes. The carrot juices were stored 9 months. At the end of this period, physical, chemical and sensor ic analyses were made on all the samples. We saw that quantity of ascorbic acid, caroten and licopen were decreased after production. Other results showed that brix and acidity were not changed. The sensory analyses show us that samples which were contents % 50 carrot juice + % 10 melon juice; % 50 carrot juice+ % 15 apple juice; % 50 carrot juice+ % 20 orange juice are acceptable.
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Keywords
Havuç, Havuç suyu, Carrot, Carrot juice
Citation
Özşar, Ö. (1996). Havuç suyu üretiminde optimizasyon. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.