Optimization of kivi juice production

Thesis Type: Postgraduate

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

Approval Date: 1997

Thesis Language: Turkish


Supervisor: Ömer Utku Çopur


In this study Hayward variety of kiwi was used as a material. With this aim kiwi fruits that are small and can not be marketable kiwi fruits will gain value and present fruit juices variety will increase. Final product was calibrated as 15° brix and 0,60g/100g total acidity by adding of orange and apple concentrates, sugar citric acid and water in different rates. After kiwi juices were filled in glass bottles were pasteurised at 98°C in 18 minutes. At the end of 9 months storage, physical, chemical and organoleptic analyses were made an-d decrease of ascorbic acid and clorophyl levels, increase of hydroximetilfurfural levels was examined in this results. In addition dry matter and acid levels were not changed. According to the organoleptic analysis results, including of 15% kiwi pulp + 10% apple juice; 20% kiwi pulp + 5% orange juice; 20% kiwi pulp + 10% apple juice and 25% kiwi pulp + 10% orange juice products got the highest point.