Domates suyu kalitesine palperleme işleminin etkisi
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Date
1996
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Publisher
Uludağ Üniversitesi
Abstract
Bu çalışmada, Rio-Grande sanayi tipi domates çeşidi materyal olarak kullanılmıştır. Ön işlemler sonrası elde edilen mayşe; 1.0 mm, 0.7 mm ve 0.4 mm elek gözenek çapındaki palperden geçirilerek pulpa işlenmiştir. Elde edilen pulplar tek tek veya bunların kombinasyonları şeklinde 9 farklı reçetede hazırlanıp, şişelenmiştir. Depolama sonrası uygulanan fiziksel ve kimyasal analizler ile duyusal değerlendirme sonucunda örneklere ait kalite kriterlerinden renk, briks, indirgen şeker, askorbik asit, pektin, selüloz, likopen, karoten ve pulp oranı istatistiki olarak % 1 düzeyinde önemli bulunmuştur. Ayrıca panalistler tarafından pulpta incelmenin yanısıra dolgunluk hissinin de önemli olduğu belirtilerek 6 nolu örnek en fazla beğeni kazanmıştır .
In this study, processing type tomato cv. "Rio-Grande" was used as material. The must obtained after preliminary processes was processed to pulp by passing through the pulper with 1.0 mm, 0. 7 mm and 0.4 mm mesh diameter. The pulps obtained were prepared by the use of different methods individually or in combination with each other. At the end of the physical and chemical analyses and sensory evaluation after storage, quality criteria such as colour, brix, invert sugar, ascorbic acid, pectin, cellulose, lycopen, caroten and pulp ratio were found statistically significant at 1 % level. Morever, it was stated by the panelists that full taste was also important in pulp in addition to thinning and sample no 6 vas admired most.
In this study, processing type tomato cv. "Rio-Grande" was used as material. The must obtained after preliminary processes was processed to pulp by passing through the pulper with 1.0 mm, 0. 7 mm and 0.4 mm mesh diameter. The pulps obtained were prepared by the use of different methods individually or in combination with each other. At the end of the physical and chemical analyses and sensory evaluation after storage, quality criteria such as colour, brix, invert sugar, ascorbic acid, pectin, cellulose, lycopen, caroten and pulp ratio were found statistically significant at 1 % level. Morever, it was stated by the panelists that full taste was also important in pulp in addition to thinning and sample no 6 vas admired most.
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Keywords
Domates suyu, Palper, Kalite kriterleri, Tomato juice, Finisher, Quality criteria
Citation
Çopur, Ö.U. vd. (1996). “Domates suyu kalitesine palperleme işleminin etkisi”. Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 12(1), 169-180.