Abstract:

In this study, it was aimed to determine the physico-chemical, sensory and antioxidant properties of jams produced by applying different formulations. Total dry matter, water-soluble dry matter, titration acidity, pH, total phenolic content, DPPH radical scavenging activity, total sugar, reducing sugar, sucrose values of fresh ışkın plant (Rheum ribes L.) were determined between 7.66%; 4.50%; 1.02% (w/v); 4.14; 1.81 mg GAE/100 g; 87.70%; 1.68 g/100g; 1.01 g/100g; 0.64 g/100g, respectively. It was observed that there was a decrease in total phenolic substance and DPPH values with the processing of light into jam. The highest total phenolic substance content was determined in the R3 type. It was determined that the amounts of HMF were in accordance with the standards in all jam types. Among the jam types evaluated in terms of sensory, the most liked and preferred jam type was the R1 sample. In addition to consuming Işkın as fresh, processing it into jam will be beneficial in terms of enriching the variety of breakfast products and creating a new product with added-value.

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