-In this study, the removal of bitterness in Washington (navel) orange juice due to limonin was examined by using "Amberlite XAD-7HP" adsorbent. In the meanwhile, the changes on some chemical properties of orange juices such as (pH, titratable acidity, brix) were investigated. It had been determined that the adsorbent was successfully removed the bitterness in Washington navel orange juice. The results showed that bitterness caused from limonin was decreased from 90% to %96 at 30°C and 40°C, respectively. The bitterness of orange juice caused due to limonin was decreased up to %96 during using Amberlite XAD-7HP polymeric resin.

Colorants are one of the most important additives in food industry. Preference of natural colorants has become highly concerned compounds since many studies have indicated the harmful effect of synthetic colorants. The aim of this study was to investigate and compare the pigment production yield of Monascus purpureus from different food residues. Growth parameters of M.purpureus were followed during 14 days for the responses of yield, pigment profile and Monascus metabolites. Results indicated that dairy residues and stale bread could be economic, efficient and easily available substrate for M.purpureus pigment production. ÖZGıda endüstrisinin en önemli katkı bileşenlerinden bir tanesi renklendiricilerdir. Sentetik renklendiricilerin zararlı etkileri ile gıdalarda doğal olan renklendiriciler tercih edilmektedir. Bu çalışmanın amacı, Monascus purpures'un ürünü olan pigmentinin çeşitli gıda atıklarının kullanılarak üretiminin incelenmesi ve kıyaslanmasıdır. Verim, pigment profili ve Monascus metabolitleri açısından M.purpureus' un üreme parametreleri tanımlı ve kompleks ortamlarda 14 gün boyunca izlenmiştir. Elde edilen bulgular, gıda atıklarından süt ürünlerinin ve bayat ekmeklerin M.purpureus ile pigment üretimi için ekonomik bir substrat olabileceğini göstermiştir.