EFFECTS OF CLARIFYING AGENTS ON THE QUALITY OF GRAPE SYRUP

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ZOMORODI SH.; KHOSROUSHAHI ASL A.; AZIZI A.

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Journal: JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH Year:2002 | Volume:3 | Issue:12 Page(s): 65-78

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Title

EFFECTS OF CLARIFYING AGENTS ON THE QUALITY OF GRAPE SYRUP

Author(s)

ZOMORODI SH. | KHOSROUSHAHI ASL A. | AZIZI A. | Issue Writer Certificate

Keywords

GRAPE SYRUPQ4

CLARIFICATION GRAPE JUICESQ4

QUALITY OF GRAPE SYRUPQ4

Abstract

GRAPE SYRUP is the local product of vine growing areas of country especially in Urmia region. Processing of GRAPE SYRUP includes washing, sorting, crashing, clarification and concentration. In order to study the effects of clarifying agents on the quality of prepared syrup an experiment was conducted using the complete randomized factorial experimental design. The first factor was types of clarifying agents in 4 levels including traditionally used syrup soil, bentonite, bentonite +0.1 % and 0.15% gelatin. The second factor was the amount of clarifying agents in 3 levels of 1, 2, 3% in 3 replicates. Analysis of the results showed that the acidity of the syrup decreased with increased of pH and increasing the amount of traditionally used syrup soil. The effects of types of clarifying agents on the color, transparency and turbidity of samples were significant at 1 % level. Analysis of the results also showed that the effects of the amount of clarifying agents on color and transparency were significant at the 1 % level. Betonite treatment in comparison with soil decreased turbidity and increased transparency of samples significantly. The addition of gelatin to betonite in comparison to bentonite alone decreased turbidity and increased transparency of samples significantly. The soil treatment showed dark and most turbid syrup. The most coloury and transparent samples were produced by the treatment containing 3% bentonite+0.15% gelatin. The panel test preferred the samples produced in treatments containing 2% bentonite, 3% soil and 3% bentonite +0.1 % gelatin respectively point of view of color and flavor. The analysis of results showed that the effects of types of clarifying agents on the amount of Ca, Zn, Mn, Cu and Fe were significant at the level of 1 % and it was the same for Mg at the level of 5%. Maximum amount of Mg and minimum amount of other elements belonged to samples treated with soil.

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تولید شیر طعم و رنگدار با استفاده از عصاره طبیعی میوه ها و سبزیها و نظر مصرف کنندگان نسبت به آن

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APA: Copy

ZOMORODI, SH., KHOSROUSHAHI ASL, A., & AZIZI, A.. (2002). EFFECTS OF CLARIFYING AGENTS ON THE QUALITY OF GRAPE SYRUP. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, 3(12), 65-78. SID. https://sid.ir/paper/28039/en

Vancouver: Copy

ZOMORODI SH., KHOSROUSHAHI ASL A., AZIZI A.. EFFECTS OF CLARIFYING AGENTS ON THE QUALITY OF GRAPE SYRUP. JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH[Internet]. 2002;3(12):65-78. Available from: https://sid.ir/paper/28039/en

IEEE: Copy

SH. ZOMORODI, A. KHOSROUSHAHI ASL, and A. AZIZI, “EFFECTS OF CLARIFYING AGENTS ON THE QUALITY OF GRAPE SYRUP,” JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH, vol. 3, no. 12, pp. 65–78, 2002, [Online]. Available: https://sid.ir/paper/28039/en

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