Publication:
Physicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather

dc.contributor.authorSeymen, Sezin
dc.contributor.authorÖzcan-Sinir, Gülşah
dc.contributor.authorÇopur, Ömer Utku
dc.contributor.buuauthorSeymen, Sezin
dc.contributor.buuauthorÖZCAN SİNİR, GÜLŞAH
dc.contributor.buuauthorÇOPUR, ÖMER UTKU
dc.contributor.departmentBursa Uludağ Üniversitesi/Ziraat fakültesi/Gıda Mühendisliği Bölümü
dc.contributor.orcid0000-0003-3954-0058
dc.contributor.researcheridAAF-3324-2020
dc.contributor.researcheridFWH-6677-2022
dc.contributor.researcheridAAG-8336-2021
dc.date.accessioned2024-07-18T07:59:37Z
dc.date.available2024-07-18T07:59:37Z
dc.date.issued2020-09-01
dc.description.abstractPumpkin, 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.endpage281
dc.identifier.issn0031-7454
dc.identifier.issue3
dc.identifier.startpage275
dc.identifier.urihttps://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.urihttps://hdl.handle.net/11452/43332
dc.identifier.volume103
dc.identifier.wos000626776300010
dc.indexed.wosWOS.SCI
dc.language.isoen
dc.publisherUniv Philippines Los Banos
dc.relation.journalPhilippine Agricultural Scientist
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectCarotenoids
dc.subjectPumpkin
dc.subjectJam
dc.subjectMarmalade
dc.subjectFruit leather
dc.subjectScience & technology
dc.subjectLife sciences & biomedicine
dc.subjectAgriculture, multidisciplinary
dc.subjectAgriculture
dc.titlePhysicochemical and quality properties of pumpkin (Cucurbita moschata Duch.) jam, marmalade and fruit leather
dc.typeEditorial Material
dspace.entity.typePublication
relation.isAuthorOfPublicationc2ab1f06-a541-4282-aa21-8b948545bbfd
relation.isAuthorOfPublicationc153c8c5-3d2d-4e5d-b203-5b3cce30e80f
relation.isAuthorOfPublication.latestForDiscoveryc2ab1f06-a541-4282-aa21-8b948545bbfd

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