Determination of Some Physicochemical and Microbiological Properties of Rosehip Marmalades

Turkish Journal of Agriculture: Food Science and Technology

Kader Tokatlı¹  Nilgün Öncül¹  Ayşe Özbey²  Metin Yıldırım²  Zeliha Yıldırım² 

[1] Gaziosmanpaşa Üniversitesi, Gıda Mühendisliği Bölümü, 60250 Tokat;Ömer Halisdemir Üniversitesi, Gıda Mühendisliği Bölümü, 51240 Niğde;

关键词: Kuşburnu;    marmelat;    bileşim;    mikrobiyal kalite;    antioksidan;   

DOI  :  10.24925/turjaf.v5i4.358-365.1171

来源: DOAJ

【 摘 要 】

In this study, some physicochemical and microbiological properties and antioxidant capacity of 30 rosehip marmalades produced in Tokat province by industrial or regional methods were determined. pH, water activity, viscosity, total dry content, total soluble solids, total ash, total sugar content, total ascorbic acid content and Hunter values (L*, a* and b*) were carried out to determine the physicochemical properties of samples and the means were 4.12, 0.881, 2501.6 cP, 56.12%, 56.86, 0.935%, 50.24 g/L, 173.43 mg/100g, 30.89, 10.90 and 15.11, respectively. The count of S. aureus, total and fecal coliform was not detected in any samples. The total phenolic content and TEAC were performed to investigate antioxidant capacity and the average values were 921.62 mg GAE/100 g and 66.93 µmol trolox/g.

【 授权许可】

Unknown