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PRODUCTION OF LIQUID AND WHITE SOLID PEKMEZ IN TURKEY.

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Title: PRODUCTION OF LIQUID AND WHITE SOLID PEKMEZ IN TURKEY.
Authors: Batu, Ali1 Ali_batu@hotmail.com
Source: Journal of Food Quality. Oct2005, Vol. 28 Issue 5/6, p417-427. 11p. 1 Diagram, 2 Charts, 2 Graphs.
Subjects: Gelation, Bleaching materials, Grape juice, Soil testing, Pectins
Abstract: The research was carried out to evaluate gelling and bleaching agents for white solid pekmez production. Grape juice with 26% total soluble solids as °Brix was used for the production of pekmez . Acidity was reduced with the application of sterile white soil containing 70.4% CaCO 3 , followed by tannin–gelatin clarification and filtration. The grape juice was concentrated to 76% total soluble solids by vacuum. Gelling treatments were designed to produce a solid pekmez by adding high or low methoxyl pectins or carboxymethylcellulose (CMC). It was found that sufficient gelling could be achieved using less than 0.5% CMC and 1% for either pectin. Also, a desirable white color was obtained with 1.5% soapwort juice and 3% egg white with the combination of 1% pectins. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubType: Academic Journal
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  Data: PRODUCTION OF LIQUID AND WHITE SOLID PEKMEZ IN TURKEY.
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  Data: <searchLink fieldCode="AR" term="%22Batu%2C+Ali%22">Batu, Ali</searchLink><relatesTo>1</relatesTo><i> Ali_batu@hotmail.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Quality%22">Journal of Food Quality</searchLink>. Oct2005, Vol. 28 Issue 5/6, p417-427. 11p. 1 Diagram, 2 Charts, 2 Graphs.
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  Data: <searchLink fieldCode="DE" term="%22Gelation%22">Gelation</searchLink><br /><searchLink fieldCode="DE" term="%22Bleaching+materials%22">Bleaching materials</searchLink><br /><searchLink fieldCode="DE" term="%22Grape+juice%22">Grape juice</searchLink><br /><searchLink fieldCode="DE" term="%22Soil+testing%22">Soil testing</searchLink><br /><searchLink fieldCode="DE" term="%22Pectins%22">Pectins</searchLink>
– Name: Abstract
  Label: Abstract
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  Data: The research was carried out to evaluate gelling and bleaching agents for white solid pekmez production. Grape juice with 26% total soluble solids as °Brix was used for the production of pekmez . Acidity was reduced with the application of sterile white soil containing 70.4% CaCO 3 , followed by tannin–gelatin clarification and filtration. The grape juice was concentrated to 76% total soluble solids by vacuum. Gelling treatments were designed to produce a solid pekmez by adding high or low methoxyl pectins or carboxymethylcellulose (CMC). It was found that sufficient gelling could be achieved using less than 0.5% CMC and 1% for either pectin. Also, a desirable white color was obtained with 1.5% soapwort juice and 3% egg white with the combination of 1% pectins. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Quality is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1111/j.1745-4557.2005.00045.x
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      – Code: eng
        Text: English
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        PageCount: 11
        StartPage: 417
    Subjects:
      – SubjectFull: Gelation
        Type: general
      – SubjectFull: Bleaching materials
        Type: general
      – SubjectFull: Grape juice
        Type: general
      – SubjectFull: Soil testing
        Type: general
      – SubjectFull: Pectins
        Type: general
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      – TitleFull: PRODUCTION OF LIQUID AND WHITE SOLID PEKMEZ IN TURKEY.
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              Text: Oct2005
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              Y: 2005
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              Value: 28
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              Value: 5/6
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            – TitleFull: Journal of Food Quality
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