Abstract
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% CaCO3, 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.
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