Abstract:

The study identified some chemical characteristics of a commodity pulp supplied from a commercial company, marmelate was obtained by cooking the pulp/sugar mixture at 40/60 and 45/55 rates in open and vacuum conditions. Examples were added citric acid at two different levels (2.25% and 0.5%). The total dry substance in the cabbage pulp is 12.39, the soluble dry substance is 10.63, the titration acid is 0.61, the pH is 3.54, the ascorbic acid is 1170.9 mg/100 g, the total ashes is 0.72, the HMF is 0.29 mg/100 g, the total sugar is 10.58, the reduced sugar is 5.24% and the sacharide is 5.34%. In the produced marmelates, the dry substance is 70.38-71.97, the soluble dry substance is 67.69-69.10, the titration acid is 0.55-0.73, the pH is 2.97-3.31, the ascorbic acid is 109.29-153.85 mg/100 g, the silk is 0.30-0.34, the HMF is 0.45-3.36 mg/100 g, the total sugar is 64.10-64. 93, decreasing sugar was detected at 5.18-6.97% and sacharose at 37.83-56.76.%. The color values of the marmelates L, A and B are also determined. Although in vacuum-cooked marmelate samples the inversion is insufficient, the HMF value is low and ascorbic acid is better preserved.

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