publication . Article . Other literature type . 2015

Factors Affecting the Quality Attributes of Unripe Grape Functional Food Products

Nilgün Öncül; Şeniz Karabıyıklı;
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  • Published: 01 Dec 2015 Journal: Journal of Food Biochemistry, volume 39, pages 689-695 (issn: 0145-8884, Copyright policy)
  • Publisher: Wiley
Abstract
Unripe grapes with sour taste can be processed into various products such as verjuice and sour grape sauce. They have gained popularity because of increasing consumers' demands for natural and functional foods. It was aimed to detect some physicochemical properties and the antioxidant capacity of unripe grape products. Five verjuice and five sour grape sauce samples were analyzed and the mean of the values 2.41 for pH, 0.97 for water activity, 5.63 for soluble solid content, 3.83% for titratable acidity, 6.721 g/L for total sugar content and 473.96 mg/L for total phenol content were obtained. Antioxidant contents of the samples were detected between 0.010–0.231 ...
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free text keywords: Food Science, Biophysics, Cell Biology, Pharmacology, Sugar, Ferric reducing ability of plasma, Chemistry, Food industry, business.industry, business, Shelf life, Titratable acid, Functional food, Antioxidant, medicine.medical_treatment, medicine, Water activity
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