Some Physicochemical Properties of the Whole Fruit Mandarin Jam
The citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concentrate. The aim of this work was to produce jam and...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2018-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1948 |
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| author | Salih Aksay Habip Tokbaş Rıdvan Arslan Fırat Çınar |
| author_facet | Salih Aksay Habip Tokbaş Rıdvan Arslan Fırat Çınar |
| author_sort | Salih Aksay |
| collection | DOAJ |
| description | The citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concentrate. The aim of this work was to produce jam and evaluate its physical, chemical and sensory qualities from satsuma mandarins that are inconsumable or low quality small fruits. The jam was produced with 1:1 fruits: sugar ratios in an open vessel by traditional technique. Produced whole fruit mandarin jam had reasonable favour score from applied hedonic scale. The mean values of total soluble solid, titratable acidity as citric acid, dry matter, ash percent and pH of jam samples on wet basis were found as 70.38, 0.098, 74.77, 0.28 and 2.87 respectively. Hunter L, a and b values of tangerin jam were measured as 45.34, 11.48, and 21.16 respectively. Total phenolic content, antioxidant capacity and vitamine C of sample were measured 201.60 mg/100g as gallic acid equivalent and 102,24 mg FeSO4.7H2O/100g, 0.07 mg/100 g respectively. |
| format | Article |
| id | doaj-art-384ab2ce743248f38d12cd85a024b78e |
| institution | OA Journals |
| issn | 2148-127X |
| language | English |
| publishDate | 2018-04-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-384ab2ce743248f38d12cd85a024b78e2025-08-20T01:56:42ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2018-04-016563263510.24925/turjaf.v6i5.632-635.1948857Some Physicochemical Properties of the Whole Fruit Mandarin JamSalih Aksay0Habip Tokbaş1Rıdvan Arslan2Fırat Çınar3Department of Food Engineering, Mersin University, 33343 MersinDepartment of Food Engineering, Mersin University, 33343 MersinDepartment of Food Engineering, Mersin University, 33343 MersinDepartment of Food Engineering, Mersin University, 33343 MersinThe citrus fruits have a high nutritive value and are also beneficial effects for human health due to their high flavonoid content. Mandarin (Citrus unshiu March.) a kind of citrus fruits are consumed as fresh and processed juice and/or juice concentrate. The aim of this work was to produce jam and evaluate its physical, chemical and sensory qualities from satsuma mandarins that are inconsumable or low quality small fruits. The jam was produced with 1:1 fruits: sugar ratios in an open vessel by traditional technique. Produced whole fruit mandarin jam had reasonable favour score from applied hedonic scale. The mean values of total soluble solid, titratable acidity as citric acid, dry matter, ash percent and pH of jam samples on wet basis were found as 70.38, 0.098, 74.77, 0.28 and 2.87 respectively. Hunter L, a and b values of tangerin jam were measured as 45.34, 11.48, and 21.16 respectively. Total phenolic content, antioxidant capacity and vitamine C of sample were measured 201.60 mg/100g as gallic acid equivalent and 102,24 mg FeSO4.7H2O/100g, 0.07 mg/100 g respectively.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1948MandarinsatsumajamCitrus unshiu MarchPhysicochemical properties |
| spellingShingle | Salih Aksay Habip Tokbaş Rıdvan Arslan Fırat Çınar Some Physicochemical Properties of the Whole Fruit Mandarin Jam Turkish Journal of Agriculture: Food Science and Technology Mandarin satsuma jam Citrus unshiu March Physicochemical properties |
| title | Some Physicochemical Properties of the Whole Fruit Mandarin Jam |
| title_full | Some Physicochemical Properties of the Whole Fruit Mandarin Jam |
| title_fullStr | Some Physicochemical Properties of the Whole Fruit Mandarin Jam |
| title_full_unstemmed | Some Physicochemical Properties of the Whole Fruit Mandarin Jam |
| title_short | Some Physicochemical Properties of the Whole Fruit Mandarin Jam |
| title_sort | some physicochemical properties of the whole fruit mandarin jam |
| topic | Mandarin satsuma jam Citrus unshiu March Physicochemical properties |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1948 |
| work_keys_str_mv | AT salihaksay somephysicochemicalpropertiesofthewholefruitmandarinjam AT habiptokbas somephysicochemicalpropertiesofthewholefruitmandarinjam AT rıdvanarslan somephysicochemicalpropertiesofthewholefruitmandarinjam AT fıratcınar somephysicochemicalpropertiesofthewholefruitmandarinjam |