Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice
المؤلفون المشاركون
Salah Eddine, Najiba
Tlais, Sami
Alkhatib, Ali
Hamdan, Rasha
المصدر
International Journal of Food Science
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-7، 7ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-07-13
دولة النشر
مصر
عدد الصفحات
7
الملخص EN
Verjuice is a sour-tasting juice obtained from the mechanical pressing of unripe grapes.
The significance of verjuice as food product includes but not limited to its richness in antioxidant compounds, its usage as an alternative to lemon and vinegar, and also its production which can reduce the losses of lower quality grapes and waste from grape thinning.
In this study, a survey for the common Lebanese traditional preparation methods for verjuice was done and physicochemical properties of four Lebanese verjuice varieties Tfayfihi, Baytamoni, Black, and Obeideh along with their sensory evaluation by consumers were studied.
Results showed that “Black” grape verjuice has the highest density (1.01±0.003 g/L), titratable acidity (4.51 g/L±0.03), total soluble solids (5.38°Brix±0.3), and polyphenol content (676.1 mg/L±6.8); verjuice processed from the Baytamoni grape variety has the highest browning index (0.432±0.002) and color intensity (1.18±0.007); “Obeideh” grape verjuice has the highest pH (2.55±0.006); and “Tfayfihi” grape verjuice has the highest radical scavenging potential (91.76%±0.43) and moisture content (95.85%±0.19).
Both “Tfayfihi” and “Black” grape verjuice has the highest total suspended solids (40 g/L±1.3 and 40 g/L±2.9, respectively) among all studied verjuice.
There is no difference in taste between the four verjuice varieties which we studied, but there is a color preference for the “Tfayfihi” verjuice.
The use of different varieties of grapes in the processing of verjuice affects the physicochemical and sensory properties and results in selection of grape varieties being favorable in the processing of verjuice with respect to factors such as polyphenol content and color of the final product.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Salah Eddine, Najiba& Tlais, Sami& Alkhatib, Ali& Hamdan, Rasha. 2020. Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1171022
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Salah Eddine, Najiba…[et al.]. Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice. International Journal of Food Science No. 2020 (2020), pp.1-7.
https://search.emarefa.net/detail/BIM-1171022
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Salah Eddine, Najiba& Tlais, Sami& Alkhatib, Ali& Hamdan, Rasha. Effect of Four Grape Varieties on the Physicochemical and Sensory Properties of Unripe Grape Verjuice. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-7.
https://search.emarefa.net/detail/BIM-1171022
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1171022
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر