Optimization of vegetable juice production

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, several vegetable pulp/concentrates and fruit juice concentrates are used in vegetable juice production. While producing vegetable juices from pulp/concentrates and fruit juice concentrates, creating new vegetable juice tastes and increasing the quality by adding them functional properties was aimed.Tomato, spinach, pumpkin, blood orange pulp/concentrates and raspberry, apple, black carrot juice concentrates are used as materials. To form flavour balance, the acidity come from fruit juice concentrates is used, no citric acid was added. Crude smell coming from vegetable pulp/concentrates was covered by adding strawberry aroma and % 0.1 salt added to vegetable juices. The formula designated by pre-assay was used and 6 kind of vegetable juice is produced. The water soluble solid matter (brix) content of vegetable juices were adjusted to 9.5 g/100g. Then vegetable juices are filled into 200 mL glass bottles.Vegetable juices were pasteurized at 100?? C for 25 minutes. 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. According to the sensory analyses; while A2 was the most preferred sample in taste and appearance, A6 was the least preferred sample in color, appearance and taste.