Journal of Food Quality · 2005 · 42 citations · 5 references
Food ChemistryBiomanufacturingEngineeringAgricultural EconomicsBiotechnologyFood EngineeringFood ProcessingGrape JuiceSolid PekmezFood ProductionSeed ProcessingFood TechnologyDesirable White ColorHealth Sciences
ABSTRACT The research was carried out to evaluate gelling and bleaching agents for white solid pekmez production. Grape juice with 26% total soluble solids as °Brix was used for the production of pekmez . Acidity was reduced with the application of sterile white soil containing 70.4% CaCO 3 , followed by tannin–gelatin clarification and filtration. The grape juice was concentrated to 76% total soluble solids by vacuum. Gelling treatments were designed to produce a solid pekmez by adding high or low methoxyl pectins or carboxymethylcellulose (CMC). It was found that sufficient gelling could be achieved using less than 0.5% CMC and 1% for either pectin. Also, a desirable white color was obtained with 1.5% soapwort juice and 3% egg white with the combination of 1% pectins.
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