Determination of Some Physicochemical and Microbiological Properties of Rosehip Marmalades

Authors

  • Ayşe Özbey Niğde Üniversitesi Mühendislik Fak, gıda Mühendisliği Bölümü, Niğde
  • Nilgün Öncül Gaziosmanpaşa Üniversitesi, Gıda Mühendisliği Bölümü, 60250 Tokat
  • Kader Tokatlı Gaziosmanpaşa Üniversitesi, Gıda Mühendisliği Bölümü, 60250 Tokat
  • Metin Yıldırım Ömer Halisdemir Üniversitesi, Gıda Mühendisliği Bölümü, 51240 Niğde
  • Zeliha Yıldırım Ömer Halisdemir Üniversitesi, Gıda Mühendisliği Bölümü, 51240 Niğde

DOI:

https://doi.org/10.24925/turjaf.v5i4.358-365.1171

Keywords:

Rosehip, Marmalade, Composition, Microbiological quality, Antioxidant

Abstract

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.

Published

07.04.2017

How to Cite

Özbey, A., Öncül, N., Tokatlı, K., Yıldırım, M., & Yıldırım, Z. (2017). Determination of Some Physicochemical and Microbiological Properties of Rosehip Marmalades. Turkish Journal of Agriculture - Food Science and Technology, 5(4), 358–365. https://doi.org/10.24925/turjaf.v5i4.358-365.1171

Issue

Section

Food Technologies