Depolama Süresi ve Sıcaklığının Düşük Şekerli Turunç Kabuğu Marmelatının Fizikokimyasal ve Mikrobiyolojik Özelliklerine Etkisi

Öz

Bu çalışmada düşük şekerli turunç kabuğu marmelatının bazı fizikokimyasal ve mikrobiyolojik özellikleri üzerine depolama sıcaklığı ve süresinin etkisinin araştırılması amaçlanmıştır. Bu kapsamda şeker içeriği %30 azaltılmış ve yerine Steviol glikozit rebaudioside A (Reb A) ikame edilerek üretilmiş turunç kabuğu marmelatı iki farklı depolama sıcaklığında (5-6℃/22-24℃) 12 ay süre ile depolanmıştır. Depolama süresi boyunca suda çözünür kuru madde (SÇKM), pH, titrasyon asitliği (TA), su aktivitesi (aw) renk değerleri (L*, a*, b*, C* ve h°), 5-Hidroksimetilfurfural (HMF) ve toplam küf-maya analizleri gerçekleştirilmiştir. SÇKM değerleri 5-6℃ sıcaklıkta depolanan örneklerde artmış, 22-24℃’de depolanan örneklerde ise depolama sonunda başlangıca göre %1,20 azalmıştır. Depolama başlangıcında 3,86 olan pH değeri 5-6℃’depolama koşulunda 3,82’ye, 22-24℃ depolama koşulunda 3,83’e düşmüştür. Depolama sonunda su aktivitesi değerleri azalış gösterirken, titrasyon asitliği artış göstermiştir. Renk değerleri açısından incelendiğinde genel olarak depolama süresi boyunca marmelat örneklerinin L* ve hue açısı değerleri azalmış, a*, b* ve kroma değerleri artmıştır. HMF miktarı başlangıca göre depolama süresi boyunca artmış, bu artış 22-24℃’de depolama sıcaklığında 57,53 kat, 5-6℃ sıcaklıkta 11,97 kat olarak gerçekleşmiştir. Depolama süresi içerisinde düşük şekerli turunç kabuğu marmelatında küf ve maya gelişimi gözlenmemiştir. Sonuç olarak, şeker içeriği %30 düşürülmüş turunç kabuğu marmelatının incelenen kalite parametreleri açısından 12 ay süre ile 5-6℃’de muhafaza edilmesi tavsiye edilmektedir.

Anahtar Kelimeler

• Marmelat
• Turunç kabuğu
• Depolama
• Steviol glikozit
• Rebaudioside A

Effect of Storage Time and Temperature on Physicochemical and Microbiological Properties of Low Sugar Bitter Orange Peel Marmalade

Abstract

This study aimed to examine the effects of storage temperature and time on some physicochemical and microbiological properties of low-sugar orange peel marmalade. In this context, bitter orange peel marmalade produced by reducing sugar content by 30%and replacing it with steviol glycoside rebaudioside A (Reb A) was stored at two different storage temperatures (5-6℃/22-24℃) for 12 months. During the storage period, water-soluble solids (TSS), pH, titratable acidity (TA), water activity (aw) color values (L*, a*, b*, C* and h°), 5-Hydroxymethylfurfural (HMF) and total mold-yeast analyses were carried out. At the end of the storage, TSS values increased in samples stored at 5-6℃, decreasing by 1.20% in samples stored at 22-24℃ compared to the beginning. The pH value, which was 3.86 at the beginning of storage, decreased to 3.82 at 5-6℃ storage conditions, and to 3.83 at 22-24℃ storage conditions. Water activity values decreased at the end of storage, while titratable acidity increased. When examined in terms of color values, L* and hue values of marmalade samples generally decreased during the storage period, while a*, b* and C* values increased. The amount of HMF increased during the storage period compared to the beginning, and this increase was 57.53 times at 22-24℃ storage temperature and 11.97 times at 5-6℃ temperature. During the storage period, no mold and yeast development was observed in the low-sugar orange peel marmalade. In conclusion, it is recommended that bitter orange peel marmalade, with a 30% reduced sugar content, be stored at 5-6℃ for 12 months for the quality parameters examined.

Keywords

• Marmalade
• Bitter orange peel
• Storage
• Steviol glycoside
• Rebaudioside A

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