PRODUCTION OF LIQUID AND WHITE SOLID PEKMEZ IN TURKEY.
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| Title: | PRODUCTION OF LIQUID AND WHITE SOLID PEKMEZ IN TURKEY. |
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| 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] |
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| Database: | Engineering Source |
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