Çakal Eriği ve Yonuz Eriği Marmelatları

Several varieties of fruits are cultivated naturally in Turkey and increase the diversity of traditional products in their habitats. These fruits, although they are rich in B vitamins and potasium, magnesium, still could not be widespread of their usage on industrial scale. Sorts of plums grown wild nearby Ankara Kızılcahamam Saray Village are examples of such mentioned. Bullace (Prunus spinosa) are consumed fresh, prepared its marmelade as well. Yonuz plum, traditionally known as ekşilik plum (Prunus divaricata var) is generally utilized in marmalade or for meals sun-dried pestile and pulp blanched with a little water, instead of fresh consumption due to bitterness sour taste. In this study, the pH values of bullace marmalade and yonuz plum marmalade have been determined as 2.88-3.48, and titration acidity values of marmalades have been found as 1.69-1.46. Additionally, 0.097 mg 100g -1 and 0.389 mg 100g -1 amount of HMF have been measured in yonuz plum marmelades and bullace marmalade, respectively. By virtue of processing of plums from raw material to marmelade, the reduction in anthocyanin amount has been found as 17.61% in yonuz plum marmelades and 32.96% in bullace marmelades. On the other hand, if regarding phenolic substances, those have changed between 36-47.75 mg GAE 100g -1 in yonuz plum and bullace marmelades. Moreover, total color difference (∆E) and chroma values (∆C) have been detected as higher in yonuz plum marmelade than in that bullace.