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

• Main Authors: Feramuz ÖZDEMİR, Ayhan TOPUZ, Mustafa KARKACIER
• Format: Article
• Language: English
• Published: Pamukkale University 1998-02-01
• Series: Pamukkale University Journal of Engineering Sciences
• Subjects: Kuşburnu pulpu, Marmelat, Pişirme metodu
• Online Access: http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090000

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.