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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
