title: Brix degree and sorbitol/xylitol level of authentic pomegranate (Punica granatum) juice.
abstract: With regard to 45 pomegranate fruits from different regions and several domestic varieties, fruit weight was found to be 137.1-738.2g, peel share 34.4-73.1%, aril share 26.9-65.6% and fruit juice yield 19.2-48.0%. Brix degree of pomegranate juice samples obtained from the aforementioned fruits changed from 12.2 to 17.8 and was lower than 14.0 in approximately 18% of the samples. Titratable acidity of pomegranate juice samples varied between 2.4 and 30g/L and the formol number varied between 4.0 and 20.0. The sorbitol/xylitol content ranged between 16 and 423mg/L, mostly lying between 51 and 200mg/L with a frequency of 64%. The share of samples containing sorbitol/xylitol higher than 250g/L is 7%.
authors.affiliation: Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara 06110, Turkey.
authors.forename: Ilkay
authors.initials: I
authors.lastname: Türkmen
authors.affiliation: Ankara University, Faculty of Engineering, Department of Food Engineering, Ankara 06110, Turkey. Electronic address: eksi@eng.ankara.edu.tr.
authors.forename: Aziz
authors.initials: A
authors.lastname: Ekşi
keywords: Brix degree; Pomegranate juice; Sorbitol/xylitol