A research on the production of traditional marmalade with mixed fruit based persimmon (Diospyros kaki L.).
Yazarlar (7)
C Kaya
EE Yücel
Prof. Dr. Mustafa BAYRAM Tokat Gaziosmanpaşa Üniversitesi, Türkiye
C Meșe
E Aybakan
G Gökgöz
TT Sözer Tokat Gaziosmanpaşa Üniversitesi
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | |||
| Makale Dili | – | Basım Tarihi | 01-2016 |
| Cilt / Sayı / Sayfa | 47 / 2 / 107–112 | DOI | 10.5555/20173045762 |
| Makale Linki | https://www.cabidigitallibrary.org/doi/full/10.5555/20173045762 | ||
| UAK Araştırma Alanları |
Gıda Teknolojileri
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| Özet |
| 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 average amount were determined to vary for total ash 0.10-0.15%; water soluable dry matter 58.48-61.80 Brix; water activity 0.84-0.89; titratable acidity 5 … |
| Anahtar Kelimeler |
BM Sürdürülebilir Kalkınma Amaçları
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| Google Scholar | 2 |