Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage

Yazarlar

  • Ahsen Rayman Ergün Food Engineering Department, Engineering Faculty, Ege University, 35100 Izmir
  • Yeliz Tekgül Food Processing Department, Köşk Vocational School, Adnan Menderes University, 09570 Aydın
  • Hamza Bozkır Food Engineering Department, Engineering Faculty, Munzur University, 62100Tunceli,
  • taner baysal Food Engineering Department, Engineering Faculty, Ege University, 35100 Izmir

DOI:

https://doi.org/10.24925/turjaf.v5i1.54-59.919

Anahtar Kelimeler:

black mulberry- blueberry- sherbet- quality- Traditional drink

Özet

This study was evaluated the quality properties of traditional drink sherbets that are prepared from black mulberry and blueberry fruits. After production sherbets were investigated to determine their pH, acidity, °brix and colour values, total sugar, phenolic, anthocyanin and antioxidant contents. Moreover the sherbets stored at 4°C during 2 months and the changes in these quality properties were examined per month. As a result statistically significant changes were observed in the quality properties of these sherbets of black mulberry and blueberry fruits which are known with their rich content of phytochemical compounds. The results show that in blueberry sherbet the degradation of phenolics was faster than black mulberry sherbet. Anthocyanins that are higher in black mulberry sherbets after production were preserved better in blueberry sherbets at the end of 2nd month. L*and a* values decreased for blackberry and blueberry sherbets during storage. b* value decreased from 5.59 to 4.92 for blackberry sherbet while it increased from 0.62 to 0.79 for blueberry sherbet at the end of the storage time.

Yayınlanmış

2017-01-15

Nasıl Atıf Yapılır

Ergün, A. R., Tekgül, Y., Bozkır, H., & baysal, taner. (2017). Changes in the Quality of Black Mulberry and Blueberry Sherbets During Storage. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 5(1), 54–59. https://doi.org/10.24925/turjaf.v5i1.54-59.919

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