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- Title
Mikrodalga Uygulamasının Kırmızı Üzüm Suyunun Antosiyanin İçeriği ile Bazı Fizikokimyasal Özellikleri Üzerine Etkisi.
- Authors
Çağındı, Özlem
- Abstract
In this study, the effect of microwave treatment on the anthocyanin content and some physicochemical properties of red grape juice was determined. Juice samples were treated with microwave of 700 W at 2450 MHz for 10, 30 and 60 seconds, and pH, total dry matter content, titratable acidity, color, total amount of monomeric anthocyanin, polymeric color, color density, polymeric color ratio, total phenolic content and antioxidant activity of juice samples were determined. Microwave treatment did not result in a statistically significant difference on Hunter b color value, total monomeric anthocyanin, color density, polymeric color ratio and antioxidant activity (P>0.05).On the other hand, it led to a significant change (P<0.05) on pH, Hunter L and a values, c and hue (h) values and total phenolic content; however, insignificant difference (P>0.05) was observed among durations of microwave treatment. Dry matter content and polymeric color were influenced significantly by microwave treatment and its duration (P<0.05).
- Publication
Academic Food Journal / Akademik GIDA, 2016, Vol 14, Issue 4, p356
- ISSN
1304-7582
- Publication type
Article