Atıf Sayısı
1
Görüntüleme
21
İndirme
2
Bu çalışmada hünnap (Zizyphus jujuba Mill.) meyvesinin ve bu meyveden üretilen marmelatların 3 ay süreyle depolama boyunca farklı sıcaklıklarda (+4 ̊C ve +20 ̊C) fiziksel ve kimyasal özelliklerindeki değişimleri belirlenmiştir. Üç aylık depolamada 0., 1., 2. ve 3. aylarda suda çözünür kuru madde (SÇKM), titrasyon asitliği, pH, kuru madde, kül, askorbik asit (C vitamini), sakaroz, invert şeker, toplam şeker, renk, toplam fenolik madde, antioksidan kapasitesi (ABTS ve DPPH), maya ve küf analizleri yapılmıştır. Depolama süresi boyunca hünnap meyvesinden üretilen marmelat örneklerinde suda çözünür kuru madde, invert şeker, toplam şeker, kül, kuru madde, askorbik asit (C vitamini), L, a, b değerleri, fenolik madde ve antioksidan aktivite miktarlarında azalma gözlenmiştir. Sıcaklık bakımından +20ºC’deki depolamadan incelenen parametrelerden suda çözünür kuru madde, pH, toplam şeker, invert şeker, ABTS ve DPPH’ta yüksek değerler bulunurken, +4ºC’deki depolamada ise toplam kuru madde, askorbik asit, sakaroz, L, a ve toplam fenolik madde miktarı bakımından en yüksek değerler elde edilmiştir.
In this study, hünnap (Zizyphus jujuba Mill.) Changes in the physical and chemical properties of the fruit and marmelates produced from this fruit have been determined at different temperatures (+4 ̊C and +20 ̊C) during the period of storage for 3 months. In the three-month storage in the months of 0, 1, 2 and 3 water-soluble dry substance, titration acidity, pH, dry substance, ashes, ascorbic acid (vitamin C), sacharose, invert sugar, total sugar, color, total phenolic substance, antioxidant capacity (ABTS and DPPH), may and cabbage analyses were made. During the storage period, the amounts of marmelate produced from corn fruit, in water-soluble dry substance, invert sugar, total sugar, ashes, dry substance, ascorbic acid (vitamin C), L, a, b values, phenolic substance and antioxidant activity have been observed. From the parameters studied from the storage at +20oC in temperature, there are high values in water-soluble dry substance, pH, total sugar, invert sugar, ABTS and DPPH, while in the storage at +4oC; the highest values have been obtained in terms of the total amount of dry substance, ascorbic acid, sacharose, L, a and total phenolic substance.
In this study, the changes in the physical and chemical properties of jujube (Zizyphus jujuba Mill.) Fruit and marmalade produced from this fruit at different temperatures (+4 C and +20 C) during storage for 3 months were determined. Water soluble dry matter, titratable acidity, pH, dry matter, ash, ascorbic acid (vitamin C), sucrose, invert sugar, total sugar, color in the 0, 1, 2 and 3 months of three months storage, Total phenolic substance, antioxidant capacity (ABTS and DPPH), yeast and mold analyzes were performed. During the storage period, in marmalade samples produced from jujube fruit, a decrease was observed in the amount of water soluble dry matter, invert sugar, total sugar, ash, dry matter, ascorbic acid (vitamin C), L, a, b values, phenolic substance and antioxidant activity amounts. In terms of temperature, high values are found in water soluble dry matter, pH, total sugar, invert sugar, ABTS and DPPH among the parameters examined from storage at + 20ºC, while in storage at + 4ºC; The highest values were obtained in terms of total dry matter, ascorbic acid, sucrose, L, a and total phenolic substance.
Dergi Türü : Uluslararası
Makale Detay 
Atıf Yapanlar
Benzer Makaleler
PDF Görüntüle
Dergi Bilgisi
Eseri Dinleyin
Bu Sayfayı Yazdırın
Paylaş
Mendeley
