Some Physicochemical Properties of the Whole Fruit Mandarin Jam

Authors

  • Salih Aksay Department of Food Engineering, Mersin University, 33343 Mersin
  • Habip Tokbaş Department of Food Engineering, Mersin University, 33343 Mersin
  • Rıdvan Arslan Department of Food Engineering, Mersin University, 33343 Mersin
  • Fırat Çınar Department of Food Engineering, Mersin University, 33343 Mersin

DOI:

https://doi.org/10.24925/turjaf.v6i5.632-635.1948

Keywords:

Mandarin, satsuma, jam, Citrus unshiu March, Physicochemical properties

Abstract

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.

Downloads

Published

29.04.2018

How to Cite

Aksay, S., Tokbaş, H., Arslan, R., & Çınar, F. (2018). Some Physicochemical Properties of the Whole Fruit Mandarin Jam. Turkish Journal of Agriculture - Food Science and Technology, 6(5), 632–635. https://doi.org/10.24925/turjaf.v6i5.632-635.1948

Issue

Section

Food Technologies