THE EFFECTS OF DIFFERENT DEBITTERING METHODS ONTOTAL PHENOLIC MATTER and FLAVONOID CONTENT INTRADITIONAL BITTER ORANGE PEEL JAM
| Autor: | TURGUT, Demet Yıldız, TOKGÖZ, Haluk, GÖLÜKCÜ, Muharrem, TOKER, Ramazan, YEĞİN, Arzu Bayır |
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| Rok vydání: | 2016 |
| Předmět: | |
| Zdroj: | Volume: 41, Issue: 3 155-162 Gıda |
| ISSN: | 1300-3070 1309-6273 |
| Popis: | In this study, it was aimed to determine efficiency of different debittering methods on bitterness of peelin traditional bitter orange peel jam production which is produced commonly in Mediterranean Regionof Turkey. Effectiveness of debittering methods have been determined with respect to total phenolic,total flavonoid and bitter flavonoids contents. For this purpose; 19 different debittering methods wereapplied and three of them were more successful than other applications. The first one was blanchingthe peel for 30 minutes and then keeping in 40 C the water for 48 hours. Second one was blanchingthe peel for 30+10 minutes (two times) in 4 % salted (NaCl) water and then keeping in the water atambient temperature for 48 hours. The last one was blanching the peel for 10 minutes in sodium carbonatecontained water (1% Na2CO3) and then keeping in the water at ambient temperature for 48 hours.These methods could be applied practically and effectively. Additionally, these methods could providedecreasing in losses during bitter orange peel jam production |
| Databáze: | OpenAIRE |
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