Properties of Rose Hip Marmalades

YILDIZ O., Alpaslan M.

FOOD TECHNOLOGY AND BIOTECHNOLOGY, cilt.50, sa.1, ss.98-106, 2012 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 50 Sayı: 1
  • Basım Tarihi: 2012
  • Dergi Adı: FOOD TECHNOLOGY AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.98-106
  • Anahtar Kelimeler: rose hip, marmalade, sensory properties, chemical properties, rheological properties, antioxidant properties, LAUROCERASUS-OFFICINALIS ROEM., SENSORY PROPERTIES, CHEMICAL-COMPOSITION, ANTIOXIDANT ACTIVITY, ASCORBIC-ACID, QUALITY, CAPACITY, FRUITS, POWER
  • Karadeniz Teknik Üniversitesi Adresli: Evet

Özet

Rose hip, also known as wild rose, is a summer fruit. The aim of this research is to present physical, chemical, rheological, sensory and antioxidant properties of rose hip marmalades. Rose hips cultivated in Turkey are processed into pulp and then marmalade is made by using vacuum evaporator or classical method. For the purposes of this investigation, marmalades produced on a factory scale using two methods were compared to commercial marmalades purchased on market. The marmalades exhibited high levels of antioxidant activity as well as total phenolic content. The consistency indices for the marmalades were determined to be between 64.2 and 321 Pa.s(n). Colour parameters, namely L, a, b, were measured and correlations between the examined parameters were calculated.