THE QUALITY CHARACTERISTICS OF MARMALADES PRODUCED AT DIFFFERENT SUGAR/PULP RATIOS BY USING ROSE HIPS (Rosa spp) PULP OBTAINED BY APPLICATION OF PREHEATING DURING PROCESS

Abstract

Some chemical properties of Rosa dumalis spp boissien var. antalyensis (RDA), Rosa dumalis spp. boissieri var. bossieri (RDB), and Rosa canina (RC), which are grown in Erzurum and at the surrounding of Erzurum, were determined and processed to pulp. Marmalades were produced adding different ratio of sugar in pulp. It was determined that some chemical, phsysical and sensory properties of marmalades and they were stored under room condition for five monhts. Marmalades were produced using by the ratio of pulp/sugar: 1/0.33, 1/0.50, 1/0.75 and 1/1.00. At the beginning of the storage, the mean value of the content of ascorbic acid in these samples were found 356; 266; 147 and 168 mg/100 g, the mean value of pH 3.35; 3.42; 3.28 and 3.42, the mean value of the titration acidity 1.28 %; 0.77 %; 0.68 % and 0.45 %, respectively. At the end of the storage time, these values were found as follows; ascorbic acid 249; 153; 81 and 103 mg/100 g, pH value 3.32; 3.40; 3.27 and 3.39, the titration acidity 1.13 %; 0.75 %; 0.58% and 0.50 %. Regarding the organoleptic test of same samples were scored as 87.4, 86.8, 87.8 and 84.7 out of 100, respectively.

Keywords

• Kuşburnu, Isıl işlem, Marmelat kalitesi