Buket AŞKIN, Yeşim ÖCAL, Sevgi ATILGAN, Neslihan TATLICI, Tuğba ATILGAN, Erdoğan KÜÇÜKÖNER

ALTIN ÇİLEK SUYUNDA (Physalis peruviana L.) RANDIMAN İLE BAZI FİZİKSEL VE KİMYASAL ÖZELLİKLER ÜZERİNE MAYŞE ENZİMASYONUNUN ETKİSİ

Bu araştırmada, Antalya ilinde konvansiyonel olarak yetiştirilen altın çilek (Physalis peruviana L.) meyvesiaraştırma materyali olarak seçilmiş ve meyve suyu üretiminde kullanılmıştır. Yürütülen çalışmada, eldeedilen altın çilek suyu 4 farklı kısma ayrılıp üçü farklı oranlarda pektolitik enzim katılarak (kontrol, %0.1,%0.2, %0.3) depektinize edilmiştir. Mayşe enzimasyonunun altın çilek suyu randımanı ve fizikokimyasalbileşimi üzerine etkisi incelenmiştir. Ayrıca, altın çilek suyunda; genel bileşim özellikleri (pH, asitlik,briks), askorbik asit, toplam karotenoit, toplam fenolik madde, antioksidan aktivite değerleri belirlenmiştir.Elde edilen sonuçlar; enzim uygulamasının meyve suyu verimini arttırmada etkili olduğunu göstermiş,enzim uygulanmamış kontrol örneğinin (K) verimi %76 iken enzim uygulanmış örneklerin meyve suyuverimi sırasıyla %83 (E2), %81 (E1) ve %79 (E3) olarak belirlenmiştir. Diğer önemli değişim askorbikasit değerinde gözlenmiş, enzim uygulaması askorbik asit değerini önemli miktarda değiştirmiştir(P<0.05). Ayrıca uygulanan enzim dozajı arttıkça, askorbik asit ve karotenoit kaybında da artış meydanagelmiştir. Bununla birlikte, enzim uygulaması ile örneklerin antioksidan aktivite değeri ve toplam fenolikmadde miktarlarında bir değişim gözlenmemiştir (P>0.05)

Anahtar Kelimeler:

Altın çilek, depektinizasyon, meyve suyu, randıman

THE EFFECT OF MASH ENZYMATION ON SOME PHYSICAL AND CHEMICAL PROPERTIES AND ON JUICE YIELD OF GOLDENBERRY (Physalis peruviana L.) JUICE

In this research, the goldenberry fruit (Physalis peruviana L.), which was grown conventionally inAntalya, was selected as the research material and used in the production of fruit juice. In the study,the goldenberry juice was separated into four groups (control, 0.1%, 0.2%, and 0.3%) and three of themwere depectinized by being treated with pectolytic enzyme at different rates. The effect of mashenzymation on the goldenberry juice yield and on physicochemical composition was examined. Inaddition, the general composition characteristics of the goldenberry (pH, acidity, brix, ascorbic acidcontent, total carotenoids, total phenolic, and antioxidant activity values) were determined. The resultsshowed that the enzyme applications were effective in increasing the juice yield. The yield was 76% inthe control sample (K), while the juice yield ratios of enzyme treated samples were 83% (E2), 81% (E1),and 79% (E3), respectively. Other important changes were observed in the ascorbic acid value, and itwas determined that the enzyme application changed the ascorbic acid value significantly (P<0.05).Besides this, it was observed that as the enzyme dosage increased, the ascorbic acid and carotenoidloss also increased. However, no difference was observed in antioxidant activity value and in the totalphenolic amounts of the samples with enzyme application (P>0.05)

Keywords:

Goldenberry, depectinization, fruit juice, juice yield,

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