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Erbil bölgesinde geleneksel yöntemlerle siyah kuru üzümden üretilen meyve sularının bazı özellikleri ve depolama süresince meydana gelen değişimler

Year 2023, Volume: 27 Issue: 3, 424 - 434, 27.09.2023

Soz Dildar Majeed İbrahim Hayoğlu Ahmet Sabri Ünsal

https://doi.org/10.29050/harranziraat.1323474

Abstract

Üzüm (Vitis vinifera) Irak'ta en çok yetiştirilen meyvelerden biri olup farklı şekillerde değerlendirilmektedir. Bu çalışmada geleneksel olarak Erbil yöresinde kuru siyah üzümlerden üretilerek doğrudan tüketilen meyve suyunun bazı özelliklerinin belirlenmesi ve çeşitli yöntemlerle dayanıklı hale getirilmesi yanında depolanması sırasında ortaya çıkabilecek değişikliklerin incelenmesi amaçlanmıştır. Bu amaçla üzüm sularının bir kısmı pastörize edilerek, diğer kısmı da Na-benzoat kullanılarak 500 ml'lik şişelerde, oda sıcaklığında, karanlık ve aydınlık koşullarda 6 ay depolanmıştır. Depolanan ürünlerde periyodik olarak pH, asitlik, toplam kuru madde, çözünür kuru madde, kül, renk, toplam antioksidan (DPPH), HMF, esmerleşme ve toplam fenolik madde (folin-ciocalteu) analizleri yanında duyusal değerlendirmeler yapılmıştır. Yapılan istatistiksel değerlendirmeler sonucunda; renk bakımından uygulamalar arasında bir fark olmadığı, ancak depolama süresine bağlı olarak özellikle L değerinde 4. aydan sonra az da olsa bir azalma olduğu, Hydroxymethylfurfural (HMF) ve esmerleşme düzeyleri bakımından pastörize örnekler daha yüksek değerler verirken, 2. Aydan sonra esmerleşme düzeylerinin tüm örneklerde belirgin şekilde arttığı ve TFM (toplam fenolik madde) değerlerinde bir azalma olduğu görülmüştür. Duyusal özellikler açısından tüm ürünlerin çok beğenildiği, pastörize edilin örneklerin daha fazla beğeni aldığı, depolama süresinin örneklerin duyusal özellikleri üzerine önemli bir etkiye sahip olmadığı tespit edilmiştir. Ayrıca içeceklerin koruyucu ilavesiyle veya koruyucu ilave edilmeden sadece pastörizasyon işlemi ile oda sıcaklığında uzun süre depolanabileceği ve böyle bir ürünün talep göreceği belirlenmiştir.

Keywords

Üzüm Depolama Fenolik bileşikler Antioksidan Meyve suyu

Supporting Institution

Harran Üniversitesi (HÜBAK)

Project Number

20095

References

  • Abdrabba, S. & Hussein, S., (2015). The chemical composition of pulp, seed, and peel of red grape from Libya. Global Journal of Scientific Researches Journal, 3 (2), 6- 11.
  • Altuğ, T., & Elmaci, Y., (2011). Gıdalarda Duyusal Değerlendirme. İzmir, Sidasyayınları.
  • Anlı, R.E. (2006). Sofralık üzüm. Bağlar güzeli, üzüm ve üzüm kültürü, İstanbul, Yapı Kredi Yayınları, 61-88.
  • AOAC, (2005). Official method of Analysis. 18th Edition, Association of Officiating Analytical Chemists, Washington DC,
  • Arin, S. & Akdemir, S., (2004). Quality properties changing of grape during storage period. Journal of Biological Sciences, 4 (2), 253-257.
  • Barona, J., Aristizabal, J.C., Blesso, C.N., Volek, J.S. & Fernandez, M.L., (2012). Grape polyphenols reduce blood pressure and increase flow-mediated vasodilation in men with metabolic syndrome. Journal of Nutrition, 142 (9), 1626-1632.
  • Bates, R.P., Morris, J.R. & Crandall, P.G., (2001). Principles and practices of small-and medium-scale fruit juice processing (No. 146). Food and Agriculture Organization of the United Nations, Florida, USA.
  • Boulton, R., (1980). The general relationship between potassium, sodium and pH in grape juice and wine. American Journal of Enology and Viticulture, 31 (2), 182-186.
  • Bull, M.K., Zerdin, K., Howe,E., Goicoechea,D., Paramanandhan, P., Stockman, R., Sellahewa, J., Szabo, E.A., Johnson, R.L. & Stewart, C.M. (2004). The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies, (5), 135–149.
  • Cemeroğlu, B., (2007). Gıda Analizleri. Gıda Teknolojisi Derneği. Ankara.
  • Cemeroğlu, B., (2009). Meyve ve Sebze İşleme Teknolojisi. Cilt I-II. Ankara. Gıda Teknolojisi Derneği. Ankara.
  • Curran, P.J., West, S.G. & Finch, J.F., (1996). The robustness of test statistics to nonnormality and specification error in confirmatory factor analysis. Psychological methods, 1 (1), 16-29.
  • Eyduran, S.P., Akin, M., Ercisli, S., Eyduran, E. & Maghradze, D., (2015). Sugars, organic acids, and phenolic compounds of ancient grape cultivars (Vitis vinifera L.) from Igdir province of Eastern Turkey. Biological Research, 48 (1), 1-8.
  • Falguera, V., Pagán, J., Garza, S., Garvín, A. & Ibarz, A. (2011). Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects. Food Research International, 44, 1571-1579.
  • FAO, (2020). Crops and livestock products. https://www.fao.org/faostat
  • Fischer, U. & Noble, A.C., (1994). The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine. American Journal of Enology and Viticulture, 45 (1), 6-10.
  • Hayoglu, I. Kola, O. Kaya, C., Özer, S. & Turkoglu, H. (2009). Chemıcal And Sensory Propertıes Of Verjuıce, A Tradıtıonal Turkısh Non-Fermented Beverage From Kabarcık And Yedıveren Grapes. Journal of Food Processing and Preservation, 33, 252–263
  • Hepsağ, F. & Hayoğlu, İ. (2017). Akdeniz Bölgesinde Satışı Yapılan Bazı Reçellerin HMF Miktarlarının HPLC ile Belirlenmesi ve Değerlendirilmesi. Batman University Journal of Life Sciences, 7, 2/2, 149-160.
  • Hogan, S., Canning, C., Sun, S., Sun, X., & Zhou, K., (2010). Effects of grape pomace antioxidant extract on oxidative stress and inflammation in diet induced obese mice. Journal of Agricultural and Food Chemistry, 58 (21), 11250-11256.
  • Huang, Z. & Ough, C.S., (1989). Effect of vineyard locations, varieties, and rootstocks on the juice amino acid composition of several cultivars. American Journal of Enology and Viticulture, 40 (2), 135-139.
  • Kähkönen, M.P., Hopia, A. I., & Heinonen, M., (2001). Berry. Phenolics and Their Antioxidant Activity J. Agric. Food Chem, (49), 4076-4082.
  • Kammerer, D., Claus, A., Carle, R., & Schieber, A. (2004). Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD- MS/MS. Journal of Agricultural and Food Chemistry, 52 (14), 4360-4367.
  • Karabina, K., (2016). Global Agricultural Information Network Report. USIDA Foreign Agricultural Service, pp, 1-24.
  • Karadeniz, F., Durst, R.W. & Wrolstad, R.E., (2000). Polyphenolic composition of raisins. Journal of Agricultural and Food Chemistry, 48 (11), 5343-5350.
  • Karimi, N., Karimi, M., Karimi, M. & Hüseynov, R., (2015). Statistical and physical characteristics for separation defective berries of seeded and seedless raisin varieties. Journal of Food Process Engineering, 38 (2), 162-173.
  • Kumar, S. S., Sreenivas, K. N., Shankarappa, T. H., & Ravindra, V. (2012). Standardization of recipe for value added nutraceutical beverage of guava blended with Aloe vera and roselle. Environment & Ecology, 30, 995-1001.
  • Kus, S., Gogus, F. & Eren, S., (2005). Hydroxymethyl furfural content of concentrated food products. International Journal of Food Properties, 8 (2), 367-375.
  • Mary, E. & Michael, P., (2003). Raisin dietary fiber composition and in vitro bile acid binding. Journal of Agricultural and Food Chemistry, 51, 834–837.
  • Mclellan, M., & Acree, T., (1993). Grape juice, Agscience, USA, pp, 318-333
  • Medina-Remón, A., Barrionuevo-González, A., Zamora-Ros, R., Andres-Lacueva, C., Estruch, R., Martínez-González, M.Á., Diez-Espino, J. & Lamuela-Raventos, R.M., (2009). Rapid Folin–Ciocalteu method using microtiter 96-well plate cartridges for solid phase extraction to assess urinary total phenolic compounds, as a biomarker of total polyphenols intake. Analytica Chimica Acta, 634 (1), 54-60.
  • Mgaya‐Kilima, B., Remberg, S.F., Chove, B.E. & Wicklund, T., (2014). Influence of storage temperature and time on the physicochemical and bioactive properties of roselle‐fruit juice blends in plastic bottle. Food science & Nutrition, 2 (2), 181-191.
  • Morris, J.R., (1989). Producing quality grape juice. Arkansas St. Hort. Soc., 110, 67-81.
  • Muhammad, A. I. (2016). Effect of Different Storage Condition on pH and Vitamin C Content in Some Selected Fruit Juices (Pineapple, Pawpaw and Watermelon). International Journal of Biochemistry Research & Review, 11(2), 1-5.
  • Papadakis, S.E., Gardeli, C. & Tzia, C., (2006). Spray drying of raisin juice concentrate. Drying Technology, 24 (2), 173-180.
  • Ramirez-Lopez, L.M., McGlynn, W., Goad, C.L. & Dewitt, C.M., (2014). Simultaneous determination of phenolic compounds in Cynthiana grape (Vitis aestivalis) by high performance liquid chromatography–electrospray ionisation–mass spectrometry. Food Chemistry, 149, 15-24.
  • Sani, A.M., 2013. Determination of grape juice concentrate composition. Nutrition & Food Science, 43 (5), 462-466.
  • Schilling, S., Schmid, S., Jäger, H., Ludwig, M., Dietrich, H., Toepfl, S., Knorr, D., Neidhart, S., Schieber, A. & Carle, R., (2008). Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. Journal of Agricultural and Food Chemistry, 56 (12), 4545-4554.
  • Shao, D. Zhang, L. Du, S. Yokoyama, W. Shi, J. Li, N. & Wang, J. (2016). Polyphenolic content and color of seedless and seeded shade dried chinese raisins. Food Science and Technology Research, 22 (3), 359-369.
  • Shapla, U.M., Solayman, M., Alam, N., Khalil, M.I. & Gan, S.H., (2018). 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health. Chemistry Central Journal, 12 (1), 1-18.
  • Shi, J., Yu, J., Pohorly, J.E. & Kakuda, Y., (2003). Polyphenolics in grape seeds—biochemistry and functionality. Journal of medicinal food, 6 (4), 291-299.
  • Soliva-Fortuny, R.C. & Martín-Belloso, O., (2003). New advances in extending the shelf-life of fresh-cut fruits: a review. Trends in Food Science & Technology, 14 (9), 341-353.
  • Sümbül, A. & Yıldız, E. (2022). Türkiye’de Yetiştiriciliği Yapılan Sofralık, Kurutmalık Ve Şaraplık Üzümlerin Mevcut Durumu Ve Üretim Projeksiyonu. Erciyes Tarım ve Hayvan Bilimleri Dergisi, 5, 1,17-22.
  • Tasnim, F., Hossain, M. A., Nusrath, S., Hossain, M. K., Lopa, D., & Haque, K. M. (2010). Quality assessment of industrially processed fruit juices available in dhaka city, bangladesh. Malaysian Journal of Nutrition, 16(3).
  • Teissedre, P.L. & Chervin, C. (2011). Grapes, In: Terry LA (Ed: Health promoting Properties of Fruits and Vegetables. CABI, Wallingford, Oxfordshire; Cambridge, MA, pp, 154–170.
  • Timmermans, R.A.H., Mastwijk, H.C., Knol, J.J., Quataert, M.C.J., Vervoort, L., Van Der Plancken, I., Hendrickx, M.E. & Matser, A.M., (2011). Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes. Innovative Food Science & Emerging Technologies, 12 (3), 235-243.
  • Toğrul, Ö. & Hayoğlu, İ., 2020. Yeni bir izotonik içecek olarak; nar, kızılcık ve karadut suları ile zenginleştirilmiş elma suyu üretim olanakları. Harran Journal of Agricultural and Food Science, 24(2), 165-173.
  • TÜİK, (2021). Bitkisel Üretim İstatistikleri. https://www.tuik.gov.tr/
  • USAID, (2005). Grape Variety Benchmarkıng Project. Final Report. Agrıculture Reconstructıon and Development Program for Iraq., 1-40.
  • Vidinamo, F., Fawzia, S., & Karim, M. A. (2021). Effect of drying methods and storage with agro-ecological conditions on phytochemicals and antioxidant activity of fruits: a review. Critical Reviews in Food Science and Nutrition, 62(2), 353-361.
  • Wisal, S., Zeb, A. & Ayub, M., (2013). Refrigeration storage studies of strawberry juice with. Sarhad Journal of Agriculture, 29(3).
  • Wrolstad, R.E. (1976). Color and Pigment Analyses in Fruit Products, p. 17, Station Bulletin 624, Agricultural Experiment Station, Oregon State University, Corvallis.

Some properties of fruit juice produced by black raisins by traditional methods in Erbil region and changes during storage

Year 2023, Volume: 27 Issue: 3, 424 - 434, 27.09.2023

Soz Dildar Majeed İbrahim Hayoğlu Ahmet Sabri Ünsal

https://doi.org/10.29050/harranziraat.1323474

Abstract

Grape (Vitis vinifera) is one of the most grown fruits in Iraq and is evaluated in different ways. This study aimed to determine some properties of the fruit juice that is traditionally produced from dried black grapes in the Erbil region and consumed directly, to make it durable by various methods, as well as to examine the changes that may occur during storage. For this purpose, some of the grape juices were pasteurized and the other part was stored using Na-benzoate in 500 ml glass bottles, at room temperature, under dark and light conditions for 6 months. In the stored products, pH, acidity, total dry matter, soluble dry matter, ash, color, total antioxidant (DPPH), Hydroxymethylfurfural (HMF) and browning reaction and total phenolic substance (folin-ciocalteu) analyzes as well as sensory evaluations were made periodically. As a result of the statistical evaluations, There is no difference between the applications in terms of color, but there is a slight decrease in the L value after the 4th month, depending on the storage period, while the pasteurized samples show higher values in terms of HMF and browning levels, the browning levels increase significantly in all samples after the 2nd month, and TFM values were decreased. It has been determined that all products are highly appreciated in terms of sensory properties, pasteurized samples are more appreciated, and the storage time does not have a significant effect on the sensory properties of the samples. In addition, it has been determined that beverages can be easily stored for a long time at room temperature with or without the addition of preservatives, only by pasteurization, and such a product will be in demand.

Keywords

Grape Storage Phenolic compounds Antioxidant Juice

Project Number

20095

References

  • Abdrabba, S. & Hussein, S., (2015). The chemical composition of pulp, seed, and peel of red grape from Libya. Global Journal of Scientific Researches Journal, 3 (2), 6- 11.
  • Altuğ, T., & Elmaci, Y., (2011). Gıdalarda Duyusal Değerlendirme. İzmir, Sidasyayınları.
  • Anlı, R.E. (2006). Sofralık üzüm. Bağlar güzeli, üzüm ve üzüm kültürü, İstanbul, Yapı Kredi Yayınları, 61-88.
  • AOAC, (2005). Official method of Analysis. 18th Edition, Association of Officiating Analytical Chemists, Washington DC,
  • Arin, S. & Akdemir, S., (2004). Quality properties changing of grape during storage period. Journal of Biological Sciences, 4 (2), 253-257.
  • Barona, J., Aristizabal, J.C., Blesso, C.N., Volek, J.S. & Fernandez, M.L., (2012). Grape polyphenols reduce blood pressure and increase flow-mediated vasodilation in men with metabolic syndrome. Journal of Nutrition, 142 (9), 1626-1632.
  • Bates, R.P., Morris, J.R. & Crandall, P.G., (2001). Principles and practices of small-and medium-scale fruit juice processing (No. 146). Food and Agriculture Organization of the United Nations, Florida, USA.
  • Boulton, R., (1980). The general relationship between potassium, sodium and pH in grape juice and wine. American Journal of Enology and Viticulture, 31 (2), 182-186.
  • Bull, M.K., Zerdin, K., Howe,E., Goicoechea,D., Paramanandhan, P., Stockman, R., Sellahewa, J., Szabo, E.A., Johnson, R.L. & Stewart, C.M. (2004). The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice. Innovative Food Science and Emerging Technologies, (5), 135–149.
  • Cemeroğlu, B., (2007). Gıda Analizleri. Gıda Teknolojisi Derneği. Ankara.
  • Cemeroğlu, B., (2009). Meyve ve Sebze İşleme Teknolojisi. Cilt I-II. Ankara. Gıda Teknolojisi Derneği. Ankara.
  • Curran, P.J., West, S.G. & Finch, J.F., (1996). The robustness of test statistics to nonnormality and specification error in confirmatory factor analysis. Psychological methods, 1 (1), 16-29.
  • Eyduran, S.P., Akin, M., Ercisli, S., Eyduran, E. & Maghradze, D., (2015). Sugars, organic acids, and phenolic compounds of ancient grape cultivars (Vitis vinifera L.) from Igdir province of Eastern Turkey. Biological Research, 48 (1), 1-8.
  • Falguera, V., Pagán, J., Garza, S., Garvín, A. & Ibarz, A. (2011). Ultraviolet processing of liquid food: A review. Part 1: Fundamental engineering aspects. Food Research International, 44, 1571-1579.
  • FAO, (2020). Crops and livestock products. https://www.fao.org/faostat
  • Fischer, U. & Noble, A.C., (1994). The effect of ethanol, catechin concentration, and pH on sourness and bitterness of wine. American Journal of Enology and Viticulture, 45 (1), 6-10.
  • Hayoglu, I. Kola, O. Kaya, C., Özer, S. & Turkoglu, H. (2009). Chemıcal And Sensory Propertıes Of Verjuıce, A Tradıtıonal Turkısh Non-Fermented Beverage From Kabarcık And Yedıveren Grapes. Journal of Food Processing and Preservation, 33, 252–263
  • Hepsağ, F. & Hayoğlu, İ. (2017). Akdeniz Bölgesinde Satışı Yapılan Bazı Reçellerin HMF Miktarlarının HPLC ile Belirlenmesi ve Değerlendirilmesi. Batman University Journal of Life Sciences, 7, 2/2, 149-160.
  • Hogan, S., Canning, C., Sun, S., Sun, X., & Zhou, K., (2010). Effects of grape pomace antioxidant extract on oxidative stress and inflammation in diet induced obese mice. Journal of Agricultural and Food Chemistry, 58 (21), 11250-11256.
  • Huang, Z. & Ough, C.S., (1989). Effect of vineyard locations, varieties, and rootstocks on the juice amino acid composition of several cultivars. American Journal of Enology and Viticulture, 40 (2), 135-139.
  • Kähkönen, M.P., Hopia, A. I., & Heinonen, M., (2001). Berry. Phenolics and Their Antioxidant Activity J. Agric. Food Chem, (49), 4076-4082.
  • Kammerer, D., Claus, A., Carle, R., & Schieber, A. (2004). Polyphenol screening of pomace from red and white grape varieties (Vitis vinifera L.) by HPLC-DAD- MS/MS. Journal of Agricultural and Food Chemistry, 52 (14), 4360-4367.
  • Karabina, K., (2016). Global Agricultural Information Network Report. USIDA Foreign Agricultural Service, pp, 1-24.
  • Karadeniz, F., Durst, R.W. & Wrolstad, R.E., (2000). Polyphenolic composition of raisins. Journal of Agricultural and Food Chemistry, 48 (11), 5343-5350.
  • Karimi, N., Karimi, M., Karimi, M. & Hüseynov, R., (2015). Statistical and physical characteristics for separation defective berries of seeded and seedless raisin varieties. Journal of Food Process Engineering, 38 (2), 162-173.
  • Kumar, S. S., Sreenivas, K. N., Shankarappa, T. H., & Ravindra, V. (2012). Standardization of recipe for value added nutraceutical beverage of guava blended with Aloe vera and roselle. Environment & Ecology, 30, 995-1001.
  • Kus, S., Gogus, F. & Eren, S., (2005). Hydroxymethyl furfural content of concentrated food products. International Journal of Food Properties, 8 (2), 367-375.
  • Mary, E. & Michael, P., (2003). Raisin dietary fiber composition and in vitro bile acid binding. Journal of Agricultural and Food Chemistry, 51, 834–837.
  • Mclellan, M., & Acree, T., (1993). Grape juice, Agscience, USA, pp, 318-333
  • Medina-Remón, A., Barrionuevo-González, A., Zamora-Ros, R., Andres-Lacueva, C., Estruch, R., Martínez-González, M.Á., Diez-Espino, J. & Lamuela-Raventos, R.M., (2009). Rapid Folin–Ciocalteu method using microtiter 96-well plate cartridges for solid phase extraction to assess urinary total phenolic compounds, as a biomarker of total polyphenols intake. Analytica Chimica Acta, 634 (1), 54-60.
  • Mgaya‐Kilima, B., Remberg, S.F., Chove, B.E. & Wicklund, T., (2014). Influence of storage temperature and time on the physicochemical and bioactive properties of roselle‐fruit juice blends in plastic bottle. Food science & Nutrition, 2 (2), 181-191.
  • Morris, J.R., (1989). Producing quality grape juice. Arkansas St. Hort. Soc., 110, 67-81.
  • Muhammad, A. I. (2016). Effect of Different Storage Condition on pH and Vitamin C Content in Some Selected Fruit Juices (Pineapple, Pawpaw and Watermelon). International Journal of Biochemistry Research & Review, 11(2), 1-5.
  • Papadakis, S.E., Gardeli, C. & Tzia, C., (2006). Spray drying of raisin juice concentrate. Drying Technology, 24 (2), 173-180.
  • Ramirez-Lopez, L.M., McGlynn, W., Goad, C.L. & Dewitt, C.M., (2014). Simultaneous determination of phenolic compounds in Cynthiana grape (Vitis aestivalis) by high performance liquid chromatography–electrospray ionisation–mass spectrometry. Food Chemistry, 149, 15-24.
  • Sani, A.M., 2013. Determination of grape juice concentrate composition. Nutrition & Food Science, 43 (5), 462-466.
  • Schilling, S., Schmid, S., Jäger, H., Ludwig, M., Dietrich, H., Toepfl, S., Knorr, D., Neidhart, S., Schieber, A. & Carle, R., (2008). Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation. Journal of Agricultural and Food Chemistry, 56 (12), 4545-4554.
  • Shao, D. Zhang, L. Du, S. Yokoyama, W. Shi, J. Li, N. & Wang, J. (2016). Polyphenolic content and color of seedless and seeded shade dried chinese raisins. Food Science and Technology Research, 22 (3), 359-369.
  • Shapla, U.M., Solayman, M., Alam, N., Khalil, M.I. & Gan, S.H., (2018). 5-Hydroxymethylfurfural (HMF) levels in honey and other food products: effects on bees and human health. Chemistry Central Journal, 12 (1), 1-18.
  • Shi, J., Yu, J., Pohorly, J.E. & Kakuda, Y., (2003). Polyphenolics in grape seeds—biochemistry and functionality. Journal of medicinal food, 6 (4), 291-299.
  • Soliva-Fortuny, R.C. & Martín-Belloso, O., (2003). New advances in extending the shelf-life of fresh-cut fruits: a review. Trends in Food Science & Technology, 14 (9), 341-353.
  • Sümbül, A. & Yıldız, E. (2022). Türkiye’de Yetiştiriciliği Yapılan Sofralık, Kurutmalık Ve Şaraplık Üzümlerin Mevcut Durumu Ve Üretim Projeksiyonu. Erciyes Tarım ve Hayvan Bilimleri Dergisi, 5, 1,17-22.
  • Tasnim, F., Hossain, M. A., Nusrath, S., Hossain, M. K., Lopa, D., & Haque, K. M. (2010). Quality assessment of industrially processed fruit juices available in dhaka city, bangladesh. Malaysian Journal of Nutrition, 16(3).
  • Teissedre, P.L. & Chervin, C. (2011). Grapes, In: Terry LA (Ed: Health promoting Properties of Fruits and Vegetables. CABI, Wallingford, Oxfordshire; Cambridge, MA, pp, 154–170.
  • Timmermans, R.A.H., Mastwijk, H.C., Knol, J.J., Quataert, M.C.J., Vervoort, L., Van Der Plancken, I., Hendrickx, M.E. & Matser, A.M., (2011). Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes. Innovative Food Science & Emerging Technologies, 12 (3), 235-243.
  • Toğrul, Ö. & Hayoğlu, İ., 2020. Yeni bir izotonik içecek olarak; nar, kızılcık ve karadut suları ile zenginleştirilmiş elma suyu üretim olanakları. Harran Journal of Agricultural and Food Science, 24(2), 165-173.
  • TÜİK, (2021). Bitkisel Üretim İstatistikleri. https://www.tuik.gov.tr/
  • USAID, (2005). Grape Variety Benchmarkıng Project. Final Report. Agrıculture Reconstructıon and Development Program for Iraq., 1-40.
  • Vidinamo, F., Fawzia, S., & Karim, M. A. (2021). Effect of drying methods and storage with agro-ecological conditions on phytochemicals and antioxidant activity of fruits: a review. Critical Reviews in Food Science and Nutrition, 62(2), 353-361.
  • Wisal, S., Zeb, A. & Ayub, M., (2013). Refrigeration storage studies of strawberry juice with. Sarhad Journal of Agriculture, 29(3).
  • Wrolstad, R.E. (1976). Color and Pigment Analyses in Fruit Products, p. 17, Station Bulletin 624, Agricultural Experiment Station, Oregon State University, Corvallis.
There are 51 citations in total.

Details

Primary Language English
Subjects Agricultural Engineering (Other)
Journal Section Araştırma Makaleleri
Authors

Soz Dildar Majeed 0000-0003-3990-3023

İbrahim Hayoğlu 0000-0002-6358-8302

Ahmet Sabri Ünsal 0000-0002-8012-3208

Project Number 20095
Early Pub Date September 26, 2023
Publication Date September 27, 2023
Submission Date July 6, 2023
Published in Issue Year 2023 Volume: 27 Issue: 3

Cite

APA Majeed, S. D., Hayoğlu, İ., & Ünsal, A. S. (2023). Some properties of fruit juice produced by black raisins by traditional methods in Erbil region and changes during storage. Harran Tarım Ve Gıda Bilimleri Dergisi, 27(3), 424-434. https://doi.org/10.29050/harranziraat.1323474
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10749  Harran Journal of Agricultural and Food Science is licensed under Creative Commons 4.0 International License.