Siyah ve Beyaz Mersin Myrtus communis L. Meyvelerinin Şekerlemeye İşlenmesi

Year 2015, Volume: 13 Issue: 1, 35 - 41, 01.03.2015

Pelin Söke Yeşim Elmacı

Abstract

Bu çalışmada, siyah ve beyaz mersin Myrtus communis L. meyvelerinin şekerlemeye işlenmesi amaçlanmıştır. Bu amaçla, ozmotik ajan olarak sakkaroz, mısır şurubu+sakkaroz, mısır şurubu kullanılarak üretilen şekerlemelerde briks değerleri belirlenmiş ve en uygun formülasyon duyusal testlerle saptanmıştır. Çalışmada, meyve ağırlığının %1’i oranında sitrik asit, askorbik asit ve kalsiyum klorür kullanılmış ve meyve/şeker oranı 1/1 olarak ayarlanmıştır. Şekerlemelerin duyusal olarak değerlendirilmesinde sıralama testi uygulanmış ve örnekler görünüş tercihi, ekşilik, tatlılık ve genel beğeni açısından değerlendirilmiştir. Siyah ve beyaz mersin meyve şekerlemelerine ait sıralama testi sonuçları istatistiksel olarak değerlendirildiğinde mısır şurubu+sakkaroz kullanılarak üretilen şekerlemelerin görünüş açısından tercih edildiği p

Keywords

Mersin meyvesi, Siyah mersin meyvesi, Beyaz mersin meyvesi, Mersin şekerlemesi

Processing of Candies from Black and White Myrtle Myrtus communis L.

Abstract

Processing of candies from black and white myrtle Myrtus communis L. was aimed in this study. For this purpose, brix value was determined in the candy samples processed by using saccharose, corn syrup+ saccharose and corn syrup as osmotic agents, and suitable formulation was determined by sensory evaluation. Citric acid, ascorbic acid and calcium chloride was used as 1% of the fruit weight and fruit/sugar ratio as 1/1 in all three of the formulations. For the sensory evaluation of the candy samples, ranking test was applied and the samples were evaluated for appearance preference, sourness, sweetness and overall preference. The results of the statistical analysis of the ranking test of black and white candied myrtles showed that the samples produced by using corn syrup+saccharose were preferred significantly p

Keywords

Myrtle fruit, Black myrtle fruit, White myrtle fruit, Candied myrtle

References

• Oğur, R., 1994. Mersin bitkisi (Myrtus Communis L.) hakkında bir inceleme. Çevre Dergisi 10: 21-25.
• Aydın, C., Özcan, M.M., 2007. Determination of nutritional and physical properties of myrtle (Myrtus communis L.) fruits growing wild in Turkey. Journal of Food Engineering 79: 453–458.
• Çakır, A., 2004. Essential oil and fatty acid composition of the fruits of Hippophae rhamnoides L. (Sea Buckthorn) and Myrtus communis L. from Turkey. Biochemical Systematics and Ecology 32: 809–816.
• Martín, T., Rubio, B., Villaescusa, L., Fernández, L., Díaz, A.M., 1999. Polyphenolic compounds from pericarps of Myrtus communis. Pharmaceutical Biology 37(1): 28–31.
• Häkinken, S., Heinonen, M., Kärenlampi, S., Mykkänen, H., Ruuskanen, J., Törrönen, R., 1999. Screening of selected favonoids and phenolic acids in 19 berries. Food Research International 32: 345- 353.
• Montoro, P., Tuberoso, C.I.G., Piacente, S., Perrone, A., De Feo V., Cabras, P., Pizza, C., 2006. Stability and antioxidant activity of polyphenols in extracts of Myrtus communis L. berries used for the preparation of myrtle Pharmaceutical and Biomedical Analysis 41: 1614– 1619. liqueur. Journal of
• Fadda, A., Mulas, M., 2010. Chemical changes during myrtle (Myrtus communis L.) fruit development and ripening. Scientia Horticulturae 125: 477–485.
• Hayder, N., Abdelwahed, A., Kilani, S., Ben Ammar, R., Mahmoud, A., Ghedira, K., Chekir-Ghedira, L., 2004. Anti-genotoxic and free-radical scavenging activities of extracts from (Tunisian) Myrtus communis. Mutation Research 564: 89–95.
• Sepici, A., Gürbüz, İ., Çevik, C., Yeşilada, E., 2004. Hypoglycaemic effects of myrtle oil in normal and alloxan-diabetic Ethnopharmacology 93: 311–318. Journal of
• Ahmad, M., 2006. Isolation and characterization of secondary metabolites from Myrtus Communis Lınn. Delphinium Roylei Munz and related medicinal plants. Pakistan Research Repository 2: 3-7.
• Ciccarelli, D., Garbari, F., Pagni A. M., 2008. The flower of Myrtus communis (Myrtaceae): Secretory structures, unicellular papillae, and their ecological role. Flora 203: 85–93.
• Hayder, N., Skandrani, I., Kilani, S., Bouhlel, I., Abdelwahed, A., Ben Ammar, R., Mahmoud, A., Ghedira, Antimutagenic activity of Myrtus communis L. using the Salmonella microsome assay. South African Journal of Botany 74: 121-125. L., 2008a.
• Hayder, N., Bouhlel, I., Skandrani, I., Kadri, M., Steiman, R., Guiraud, P., Mariotte, A., Ghedira, K., Genevie`, M.,Franca, D., Chekir-Ghedira, L., 2008b. In vitro antioxidant and antigenotoxic potentials of myricetin-3-o-galactoside rhamnoside from Myrtus communis: Modulation of expression of genes involved in cell defence system using cDNA microarray. Toxicology in Vitro 22: 567–581. and myricetin-3-o
• Amensour, M., Sendra, E., Abrini, J., Pérez- Alvarez, Antioxidant activity and total phenolic compounds of myrtle extracts. CyTA-Journal of Food 8(2): 95– 101. J., 2010.
• Baytop, T., 1999. Türkiye’de Bitkiler ile Tedavi Geçmişte ve Bugün. Nobel Tıp Kitap Evleri, İstanbul, 480 s.
• Tretiakova, I., Blaesius, D., Maxia, L., Wesselborg, S., Shulze-Osthoff, K., Cinatl, J., Michaelis, M., Werz, O., 2008. Myrtucommulone from Myrtus communis induces apoptosis in cancer cells via the mitochondrial Apoptosis 13: 119-131. involving caspase-9.
• Di Cesare, L.F., Torreggiani, D., Bertolo, G., 1999. Preliminary study of volatile composition of strawberry slices air dried with or without an osmotic pre-treatment. In Proceedings of the fifth plenary meeting of concerted action FAIR-CT96- 1118 “Improvement of overall food quality by application of osmotic treatments in conventional and new process” 39–44.
• Bignardi, B., Lupi, D., Lo Scazo, R., Masterly, A., Torreggiani, D., 2000. Partial removal of water before freezing to obtain high quality frozen cantaloupe melon balls. In: Poster presented final congress “Osmotic treatment in food processing” EU-FAIR “Improvement of overall food quality by application of osmotic treatments in conventional and new processes” 23-24. action CT96-1118.
• Şahbaz, F., Uzman, D., 2001. Elmanın glukoz, fruktoz, sakkaroz çözeltilerinde ve mısır şurubunda ozmotik kurutulması. Tübitak, Tarım, Orman ve Gıda Teknolojileri Araştırma Grubu, Proje no: TOGTAG-TARP 2243, 101s.
• Grabowski, S., Marcotte, M., Poirier, M., Kurda, T., 2002. Drying characteristics of osmotically pretreated cranberries-Energy and quality aspects. Drying Technologie 20(10): 1989–2004.
• Aktaş, T., Ülger, P., Dağlıoğlu, F., Hastürk-Şahin, F., 2009. Meyve kurutulmasında farklı ozmotik kurutma yöntemlerinin ürün kalitesine ve kurutmada enerji tasarrufuna etkilerinin saptanması. Tarım, Ormancılık ve Veterinerlik Araştırma Grubu, Proje No: 105 O 544, 168s.
• Kahn, M. L., Eapen, K.E., 1982. Methods of infusing fruits. United States Patent, Patent no: 4350711, Sep.21, 1982.
• Agarwala, P., 1985. Sugar and acid infused food products and process therefor. United States Patent, Patent no: 4542033, Sep.17, 1985.
• Carlson, P.S., 2003. Method to infuse fresh fruits and vegetables with an agent. United States Patent, Patent no: 6660310B2, Dec.9, 2003.
• Yakut, E. F., Elmacı, Y., 2008. Çilek şekerlemesi depolama üretimi ve sırasında kalite Değerlendirme. Sidas Medya Ltd. Şti., 2. Baskı, İzmir, 127s.