Determination of Some Quality and Safety Parameters for Black Raisin Juice

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dc.contributor.authorAslan, Yakup
dc.contributor.authorHussein, Hawsar Syamand
dc.contributor.authorAbdullah, Seerwan Ahmed
dc.contributor.authorCavidoğlu, İsa
dc.date.accessioned2019-11-29T01:50:15Z
dc.date.available2019-11-29T01:50:15Z
dc.date.issuedApril, 2019en_US
dc.departmentMühendislik Fakültesien_US
dc.description.abstractThe aim of the present study was to determine the safety and the quality parameters of raisin juice, such as total soluble solids (TSS), pH, titratable acidity (TTA), kinds and quantity of sugars, phenolic acid compounds, polyphenoloxidase (PPO) enzyme activity, water activity and total microbial counts. The total soluble solids and pH values were significantly decreased after two weeks of storage, while the titratable acidity in most samples were slightly changed. Glucose, fructose and sucrose as well as three kinds of phenolic acids such as gallic, chlorogenic and vanilic acids were determined in all samples. Total microbial contents of the freshly prepared raisin juice and of the raisin juice stored for one and two weeks did not significantly changed. The water activity was slightly decreased, while the polyphenoloxidase activity was significantly decreased, after storage for two weeks. Consequently, it can be said that the freshly prepared raisin juice and the raisin juice stored for one week have superior sensorial properties than the raisin juice stored for two weeks.en_US
dc.description.sponsorshipSiirt Üniversitesi BAP Koordinatörlüğü Proje No: 2017-SİÜFEB-09en_US
dc.identifier.doi10.7176/JSTR/5-4-08
dc.identifier.endpage76en_US
dc.identifier.issue4en_US
dc.identifier.startpage58en_US
dc.identifier.urihttps://www.iiste.org/Journals/index.php/JSTR/article/view/47249
dc.identifier.urihttps://hdl.handle.net/20.500.12604/2069
dc.identifier.volume5en_US
dc.language.isoenen_US
dc.relation.ispartofInternational Journal of Scientific and Technological Research
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsCC0 1.0 Universal*
dc.rights.urihttp://creativecommons.org/publicdomain/zero/1.0/*
dc.snmz#KayıtKontrol#
dc.subjectQuality and safety, black raisin juice, phenolic acid compounds, polyphenoloxidaseen_US
dc.titleDetermination of Some Quality and Safety Parameters for Black Raisin Juiceen_US
dc.typeArticleen_US

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