THE QUALITY CHARACTERISTICS OF MARMALADES PRODUCED AT DIFFERENT SUGAR/PULP RATIOS BY USING ROSE HIPS (Rosa spp) PULP OBTAINED WİTHOUT HEATING

Abstract

In this study, Rose hip (Rose spp), which are wildly grown in Erzurum province, were used to produce marmalade. After determining some chemical properties of fruits, pulp was produced using by mechanical crushing without heat application, in order to keep ascorbic acid level. Then marmalades were produced from these pulps based on the ratio of pulp/sugar as 1/0.33, 1/0.50, 1/.075 and 1/1.00, some chemical analysis were done on the samples of marmalade and they were stored under room conditions for five months. At the end of the storage; ascorbic acid, titration acidity, pH and colour were determined as L, a, b. In addition to these manalysis, organoleptic tests were also made on the marmalade samples just after producing marmalade and at the end of the five months. After five months storage; the ascorbic acid was protected in the one sample marmalade consist of 1/50 pulp/sugar comparing with the other samples. The same sample was the best marmalade according to the organoleptic test having 90.1 points out of the 100 points.

Keywords

• Kuşburnu, Marmelat kalitesi, Isıl işlem