Publication: Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather
dc.contributor.author | Seymen, Sezin | |
dc.contributor.author | Özcan-Sinir, Gülşah | |
dc.contributor.author | Çopur, Ömer Utku | |
dc.contributor.buuauthor | Seymen, Sezin | |
dc.contributor.buuauthor | ÖZCAN SİNİR, GÜLŞAH | |
dc.contributor.buuauthor | ÇOPUR, ÖMER UTKU | |
dc.contributor.department | Bursa Uludağ Üniversitesi/Ziraat fakültesi/Gıda Mühendisliği Bölümü | |
dc.contributor.orcid | 0000-0003-3954-0058 | |
dc.contributor.researcherid | AAF-3324-2020 | |
dc.contributor.researcherid | FWH-6677-2022 | |
dc.contributor.researcherid | AAG-8336-2021 | |
dc.date.accessioned | 2024-07-18T07:59:37Z | |
dc.date.available | 2024-07-18T07:59:37Z | |
dc.date.issued | 2020-09-01 | |
dc.description.abstract | 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). | |
dc.identifier.endpage | 281 | |
dc.identifier.issn | 0031-7454 | |
dc.identifier.issue | 3 | |
dc.identifier.startpage | 275 | |
dc.identifier.uri | https://avesis.uludag.edu.tr/yayin/142f42c8-8c33-4746-9c7d-619ce30f1466/physicochemical-and-quality-properties-of-pumpkin-icucurbita-moschata-duch-i-jam-marmalade-and-fruit-leather | |
dc.identifier.uri | https://hdl.handle.net/11452/43332 | |
dc.identifier.volume | 103 | |
dc.identifier.wos | 000626776300010 | |
dc.indexed.wos | WOS.SCI | |
dc.language.iso | en | |
dc.publisher | Univ Philippines Los Banos | |
dc.relation.journal | Philippine Agricultural Scientist | |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.subject | Carotenoids | |
dc.subject | Pumpkin | |
dc.subject | Jam | |
dc.subject | Marmalade | |
dc.subject | Fruit leather | |
dc.subject | Science & technology | |
dc.subject | Life sciences & biomedicine | |
dc.subject | Agriculture, multidisciplinary | |
dc.subject | Agriculture | |
dc.title | Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather | |
dc.type | Editorial Material | |
dspace.entity.type | Publication | |
relation.isAuthorOfPublication | c2ab1f06-a541-4282-aa21-8b948545bbfd | |
relation.isAuthorOfPublication | c153c8c5-3d2d-4e5d-b203-5b3cce30e80f | |
relation.isAuthorOfPublication.latestForDiscovery | c2ab1f06-a541-4282-aa21-8b948545bbfd |