The study of effects on the compositions of the sourcherry concentrate, peach and apricot puree concentrates during the stages of production

This study was made for the aim of determining the change of the compositions of the sourcherry concentrate, peach and apricot puree concentrates during the different stages of production. The samples were taken from Konfrut Food Industry and Trade A.Ş in Denizli in the processing season of fruit in 2011 during the stages of production and were analysed.The samples were taken for sourcherry during the stages: raw material (fruit), mash, before enzyme application, after enzymatisation and clarification after filtration, after evaporation, prepation of filling and filling. For peach and apricot puree concentrates during the stages: fruit, mash, after finisher, after evaporator and filling.The samples, which were taken during the stages of the production of the sourcherry concentrate, peach and apricot puree concentrates, were evaluated in terms of Brix, pH, acidity, fibre, contents of sugar and the composition of mineral materials and the effects of the production stages on the product composition were determined.