KUÞBURNU PULPUNUN MARMELATA ÝÞLENMESÝNDE PÝÞÝRME YÖNTEMÝ VE FORMÜLASYONUN MARMELAT KALÝTESÝNE ETKÝSÝ

Araþtýrmada ticari bir firmadan temin edilen kuþburnu pulpunun bazý kimyasal özellikleri belirlenerek, 40/60 ve 45/55 oranlarýnda pulp/þeker karýþýmý açýk ve vakumlu koþullarda piþirilerek marmelat elde edilmiþtir. Örneklere iki farklý seviyede (% 2.25 ve % 0.5) sitrik asit ilavesi yapýlmýþtýr. Kuþburnu pulpunda toplam kuru madde % 12.39, çözünür kuru madde % 10.63, titrasyon asitliði % 0.61, pH 3.54, askorbik asit 1170.9 mg/100 g, toplam kül % 0.72, HMF 0.29 mg/100 g, toplam þeker % 10.58, indirgen þeker % 5.24 ve sakkaroz % 5.34 olarak belirlenmiþtir. Üretilen marmelatlarda ise kuru madde % 70.38-71.97, çözünür kuru madde % 67.69- 69.10, titrasyon asitliði % 0.55-0.73, pH 2.97-3.31, askorbik asit 109.29-153.85 mg/100 g, kül % 0.30-0.34, HMF 0.45-3.36 mg/100 g, toplam þeker % 64.10-64.93, indirgen þeker % 5.18-6.97 ve sakkaroz % 37.83-56.76 olarak tespit edilmiþtir. Marmelatlarýn L, a ve b renk deðerleri de belirlenmiþtir. Vakum altýnda piþirilen marmelat örneklerinde inversiyonun yetersiz olmasýna karþýn HMF deðerinin düþük ve askorbik asidin daha iyi korunduðu belirlenmiþtir.

THE EFFECT OF HEATING METHOD AND FORMULATION ON MARMALADE QUALITY PRODUCED FROM ROSE HIP PULP

Some chemical properties of rose hip pulp obtained from a commercial firm were determined and processed to marmalade by using 40/60 and 45/55 pulp/sugar ratio under the atmospheric and vacuum conditions. Two level of citric acid were added into the samples. Measured properties of the pulp as follows: total dry matter 12.39 %, soluble dry matter 10.63 %, titration acidity 0.61 %, pH 3.54, ascorbic acid 1170.9 mg/100 g, total ash 0.72 %, HMF 0.29mg/100 g, total sugar 10.58 %, reducing sugar 5.24 % and sucrose 5.34 %. Also, in marmalade following values were obtained: total dry matter 70.38-71.97 %, soluble dry matter 67.69-69.10 %, titration acidity 0.55-0.73 %, pH 2.97-3.31, ascorbic acid 109.29-153.85 mg/100 g, total minerals 0.30-0.34 %, HMF 0.45-3.36 mg/100 g, total sugar 64.10-64.93 %, reducing sugar 5.18-6.97 % and sucrose 37.83-56.78 %. L, a and b colours values belong to marmalades were also determined. In the marmalades produced under vacuum condition, inversion was insufficient but low HMF and better protected ascorbic acid were determined.