Optimization of persimmon nectar production by addition of different citrus juice concentrates

Thesis Type: Postgraduate

Institution Of The Thesis: Bursa Uludağ University, ZİRAAT FAKÜLTESİ, GIDA MÜHENDİSLİĞİ, Turkey

Approval Date: 2009

Thesis Language: Turkish


Supervisor: Ömer Utku Çopur


In this research, fruits of Trabzon hurması was used as a raw material. The pulp obtained from this fruit was evoluated as a juice material. This fruit juice was enriched by adding different citrus juice concentrates. The other aim was increasing the functional properties and producting value - added form of this fruit. So it could be consumed by more people.The formula designated by pre-assay was used and 10 kind of persimmon nectar is produced. Firstly, pulp of Trabzon hurması was prepared and then different combinations of blood orange, grapefruit and mandarin concentrates were added. By using sugar and citric acid, final acidity was 6 g / L and brix to 14°. The products were filled into 200 mL glass bottles and pasteurised for 25 minutes at 95 °C.After that, samples were stored at room temperature for 3 months. Then physical, chemical and sensory analyses were applied and the results of these analyses were interpreted. The quantity of ascorbic acid, total caroten, antioxidant activity and lycopene were decreased as compared with raw materials.The sensory analyses showed that A1 samples (% 35 persimmon fruit pulp + % 35 blood orange concentrates) and A2 samples (% 40 persimmon fruit pulp + % 30 blood orange concentrates) were acceptable. D1 samples (% 70 persimmon fruit pulp) were not acceptable.