Sugar composition of apple juices

Karadeniz F., Eksi A.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.215, sa.2, ss.145-148, 2002 (SCI-Expanded, Scopus) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 215 Sayı: 2
  • Basım Tarihi: 2002
  • Doi Numarası: 10.1007/s00217-002-0505-2
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.145-148
  • Anahtar Kelimeler: apple, apple juice, sugar, amasya, golden delicious, starking, FRESH
  • Ankara Üniversitesi Adresli: Hayır

Özet

Fifty-one samples from 12 geographic growing regions of Turkey and 3 varieties common for production of apple juice concentrate were processed to apple juice and analysed for their sugar composition. Enzymatic analyses was used to determine soluble sugars of apple juice. Glucose, fructose, sucrose, total sugar concentrations (g/l) and total soluble solids (%) of apple juices were ranged, respectively, as follows: 9.30-32.2, 66.10-96.00, 8.5-55.10, 110.90-164.40, 11.80-18.60. Cultivar significantly influenced the content of all the sugar analysed. Significant differences in fructose and sucrose concentrations have also been found between some growing areas.