Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety

DOI: 10.22161/ijeab.53.34

Keyword: verjuice, Lebanon, unripe, grapes, processing, time.

Abstract: Verjuice is an unfermented, acidic, and sour-tasting juice abundant in beneficial bioactive compounds obtained from the mechanical pressing of unripe grapes. The effect of prolonged traditional thermal processing (for 0, 0.5, 1, 2, 3, 4, and 5 hours) on the physicochemical properties of ‘Tfayfiha’ verjuice was investigated. Polyphenol content and antioxidant capacity increased reaching their maximum (8348.6 mg/L) at 4 hours and (77.30%) at 3 hours respectively; indicating that the ideal processing time to obtain a nutritious functional food ingredient with high bioactivity is between 3-4 hours. At 5 hours, verjuice had the lowest pH (1.09), lowest moisture content (26.94%), and thus the highest shelf-life, density (1.187 g/mL), soluble solids content (60.06°Brix), color intensity, and sensorial scores on the preference test. Caloric content was below detection limits (in all samples) and thus neglected. Verjuice boiled for 1 hour can be used as an excellent alternative to fresh lemon juice, where only 16.6% of the participants recognized the difference in taste between tabbouli made with fresh lemon juice and that made with verjuice boiled for 1 hour. It can be concluded that different virgins of verjuice could possibly be released to the Lebanese market by changing waste unripe grape during thinning period into a valuable product.

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Bayan El-kaderi, Sami Tlais, Ali Alkhatib, Rasha Hamdan et al."Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety ". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878),vol 5, no. 3, 2020, pp.824-831 AI Publications doi:10.22161/ijeab.53.34

Bayan El-kaderi, Sami Tlais, Ali Alkhatib, Rasha Hamdan, P.(2020).Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety . International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).5(3), 824-831.10.22161/ijeab.53.34

Bayan El-kaderi, Sami Tlais, Ali Alkhatib, Rasha Hamdan, P.(2020).Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety . International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).5(3), pp.824-831.

Bayan El-kaderi, Sami Tlais, Ali Alkhatib, Rasha Hamdan. 2020."Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety ". International Journal of Environment Agriculture and Biotechnology(ISSN: 2456-1878).5(3):824-831.Doi:10.22161/ijeab.53.34

Bayan El-kaderi, Sami Tlais, Ali Alkhatib, Rasha Hamdan."Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety ", International Journal of Environment Agriculture and Biotechnology,vol.5,no. 3, pp.824-831,2020.

@article { bayanel-kaderi2020effect,
title={Effect of thermal Processing Time on the Physicochemical and Sensory Properties of Lebanese Tfayfiha Verjuice Variety },
author={Bayan El-kaderi, Sami Tlais, Ali Alkhatib, Rasha Hamdan , R},
journal={International Journal of Environment Agriculture and Biotechnology},
volume={5},
year= {2020} ,
}