The Effect of Mash Enzymation on Juice Yield and Chemical Compositionof Sour Cherry Juice

Authors

FERYAL KARADENİZ
AZİZ EKŞİ

Abstract

The effect of mash enzymation on juice yield and chemical composition of sourcherry juice was investigated. The increase in juice yield due to mash enzymation was found between 6.25 and 9.0%, in sourcherry juice prepared from Kütahya variety. PH value, titratable acidity, formol number, anthocyanin, total phenolic, glucose, fructose, sucrose, citric acid, malic acid and mineral contents were also determined in sourcherry juices. According to the results, mash enzymation did not show significant effect on the chemical composition of sourcherry juice.

DOI

-

First Page

347

Last Page

354

Recommended Citation

KARADENİZ, FERYAL and EKŞİ, AZİZ (1999) "The Effect of Mash Enzymation on Juice Yield and Chemical Compositionof Sour Cherry Juice," Turkish Journal of Agriculture and Forestry: Vol. 23: No. 3, Article 11. Available at: https://journals.tubitak.gov.tr/agriculture/vol23/iss3/11