kaya, cemal gaziosmanpaşa üniversitesi - mühendislik ve doğa bilimleri fakültesi - gıda mühendisliği bölümü, Turkey , esin yücel, esra gaziosmanpaşa üniversitesi - mühendislik ve doğa bilimleri fakültesi - gıda mühendisliği bölümü, Turkey , bayram, mustafa gaziosmanpaşa üniversitesi - mühendislik ve doğa bilimleri fakültesi - gıda mühendisliği bölümü, Turkey , meşe, cihat gaziosmanpaşa üniversitesi - mühendislik ve doğa bilimleri fakültesi - gıda mühendisliği bölümü, Turkey , aybakan, esma gaziosmanpaşa üniversitesi - mühendislik ve doğa bilimleri fakültesi - gıda mühendisliği bölümü, Turkey , gökgöz, gizem gaziosmanpaşa üniversitesi - mühendislik ve doğa bilimleri fakültesi - gıda mühendisliği bölümü, Turkey , sözer, tuğçe tuğba gaziosmanpaşa üniversitesi - mühendislik ve doğa bilimleri fakültesi - gıda mühendisliği bölümü, Turkey

A Research on the Production of Tradational Marmalade with Mixed Fruit Based Persimmon(Diospyros kaki L.)

28881

In this research, it was aimed to produce of traditional marmalade with mixed fruit based persimmon (Diospyros kaki L.). In marmalade production, apricot and rosehip fruits were also used at different ratios based on persimmon fruit. All samples of marmalades were analysed objectively to determine, water soluable dry matter, pH, total acidity, total phenolic compounds, ash, color, water activity. The samples were also evaluated sensorically. In terms of total phenolic substance content in marmalade samples, it was found that the lowest values for total phenolic compounds 181.28 mgGAE/kg with persimmon and apricot mixed marmelade; the highest value for 314.06 mgGAE/kg total phenolic compounds with persimmon, rosehip and apricot mixed marmelade. The avarage amount were determined to vary for total ash 0.10-0.15% ; water soluable dry matter58.48-61.80 Brix; water activity 0.84-0.89; titratable acidity 5.11-6.47%. When the results of sensory analysis were examined, the persimmon fruit marmelade (mixture of 3) in which apricot and rosehip fruits were added together has the highest average score in terms of many features. By processing the products such as marmalade with the addition of different fruits to the persimmon, it has been seen that alternative products which are accepted by the consumer, nutritious and industrially high value can be produced.

107

Persimmon fruit , rosehip , apricot , phenolic compounds , marmalade

Journal Of Agricultural Faculty Of Atatürk University

112