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INFLUENCE OF PROCESSING AND PASTEURIZATION ON COLOR VALUES AND TOTAL PHENOLIC COMPOUNDS OF POMEGRANATE JUICE
Author(s) -
ALPER NESLİHAN,
BAHÇECİ K. SAVAŞ,
ACAR JALE
Publication year - 2005
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2005.00033.x
Subject(s) - pasteurization , chemistry , food science , ultrafiltration (renal) , chromatography
In this study, the influences of processing and pasteurization on color values and total phenolic compounds of pomegranate juices were investigated. Pomegranate juices were produced by different clarification techniques (conventional fining, conventional fining together with polyvinylpolypyrrolidone [PVPP], ultrafiltration). Nonclarified juice was also produced as control. Clarification methods, heat treatments and methods and heat treatments together significantly ( P < 0.05) affected the color values of pomegranate juices. Moreover, conventional fining together with PVPP treatment was found to be the most effective method to remove phenolic compounds.