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ÖZCAN SİNİR, GÜLŞAH

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ÖZCAN SİNİR

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GÜLŞAH

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20202
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    Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather
    (Univ Philippines Los Banos, 2020-09-01) Seymen, Sezin; Özcan-Sinir, Gülşah; Çopur, Ömer Utku; Seymen, Sezin; ÖZCAN SİNİR, GÜLŞAH; ÇOPUR, ÖMER UTKU; Bursa Uludağ Üniversitesi/Ziraat fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3954-0058; AAF-3324-2020; FWH-6677-2022; AAG-8336-2021
    Pumpkin, a fruit that is rich in mineral, vitamin and fiber, is good for a healthy diet. The aim of this study was to produce jam, marmalade and fruit leather from pumpkin ( Cucurbita moschata Duch.) and examine the physicochemical and quality properties of the products such as hydroxymethylfurfural (HMF), total phenolic content, total antioxidant capacity, total sugar, organic acid composition, pH, water-soluble dry matter and moisture. The highest acid content was determined in fruit leather (4.29%), followed by marmalade (0.24%) and jam (0.24%). Pumpkin marmalade (39.07 mg kg(-1)) contained a high level of hydroxymethylfurfural compared with fruit leather (30.96 mg kg(-1)) and jam (17.56 mg kg(-1)), while the total phenolic content of marmalade, jam and fruit leather was 71.92, 63.33 and 113.23 mu g gallic acid equivalent (GAE) 100 g dw(-1), respectively. Pumpkin marmalade had the highest antioxidant capacity of 13.05 mu mol Trolox equivalent (TE) g dw(-1).
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    Determination of physicochemical properties and antioxidant capacity of artichoke (Cynara cardunculus var. scolymus L.) jam produced from different cultivars
    (Namık Kemal Üniversitesi, 2020-01-01) Durmuş, Feride; Özcan-Sinir, Gülşah; Şahin, Kubra Gizem; Çopur, Ömer Utku; Durmuş, Feride; ÖZCAN SİNİR, GÜLŞAH; Şahin, Kübra Gizem; ÇOPUR, ÖMER UTKU; Uludağ Üniversitesi/Ziraat Fakültesi/Gıda Mühendisliği Bölümü; 0000-0003-3954-0058; 0000-0002-6431-1428; 0000-0002-1951-7937; 0000-0003-0298-0615; AAF-3324-2020; AAG-8336-2021; EWM-5007-2022; KDF-3924-2024
    Artichoke jam was prepared from three cultivars; 'Bayrampasa', 'Sakiz' and 'Imported' (Cypriot). Jams were analyzed for physicochemical properties (total dry matter, total soluble solids (degrees Brix), pH, total acidity, reducing sugars (%), total sugars (%), hydroxymethylfurfural, ascorbic acid and colour), antioxidant capacity (DPPH, FRAP, CUPRAC), total phenolic content and sensory properties (color, appearance, odor, taste, consistency and overall acceptability). Water-soluble dry matter and total dry matter contents of artichoke jams were determined between 69.75 - 70.80 g/100 g and 73.36 - 74.36 g/100 g, respectively. As a result of the colour analysis, it was observed that L values were decreased, a values were increased and b values had no significant changes in all samples after the jam-making process. Results of the antioxidant capacity methods were 10.21 - 22.99 mu mol Trolox/g dry weight in CUPRAC method, 7.41 - 7.67 mu mol Trolox/g dry weight in DPPH method and 6.47 - 14.12 mu mol Trolox / g dry weight range in FRAP method, respectively. 'Bayrampasa' sample showed the highest total antioxidant activity according to FRAP and CUPRAC methods and also it had the highest total phenolic content ( 183.36 mg GAE/100 g). In addition, sensory analyzes including colour, odour, taste, consistency and appearance characteristics of the jam samples were performed using "Hedonic Test" method and jam made with 'Imported' sample was determined as the most preferred sample. Consequently, the industry should consider using `Bayrampasa' cultivar for jam production because of its antioxidant activity as well as 'Imported' cultivar had better sensorial properties it can also be contemplated.