PEKTİN İKAMESI OLARAK GINKGO BILOBA ÖZÜ İLE AYVA REÇELİ ÜRETİMİ: FİZİKOKİMYASAL, MİKROBİYOLOJİK, REOLOJİK VE DUYUSAL KALİTE ÜZERİNE ETKİLERİ

Abstract

Bu çalışmada ayva reçelinde pektine ikame olarak fitokimyasallar açısından zengin olan Ginkgo biloba yaprağı ekstraktı kullanılmıştır. 70 °C'de etanol ile ultrasonik ekstraksiyon sonucu en yüksek flavonoid içeriğine ulaşılmış ve ekstraksiyon işlemi bu parametrede gerçekleştirilmiştir. Reçel geleneksel yöntemle pektin ile üretilmiş ve Ginkgo biloba ekstraktının iki farklı konsantrasyonunda (%0.05 ve %0.1) pektinsiz üretilen reçel grubu geleneksel üretim grubu ile karşılaştırılmıştır. Pektine ikame olarak Ginkgo biloba kullanıldığında reçelin kayma gerilimi değeri azalmış ve reçel daha yumuşak olmuştur. Fenolik madde içeriği 170.09 (mg/g GAE) ve antioksidan aktivite (1.80 mM Trolox/100g) 0.1 g ekstrakt grubunda en yüksek bulunmuştur. Pektin grubuna kıyasla Ginkgo biloba ile parlaklık ve sarılık değerlerinde artış saptanmıştır. Duyusal testlerde 0.1 g ekstrakt içeren reçel örneği tercih edilmiştir.

Keywords

• Ginkgo biloba
• ultrasonik ekstraksiyon
• ayva reçeli
• antioksidan
• reolojik davranış

PRODUCTION OF QUINCE JAM WITH GINKGO BILOBA EXTRACT AS A PECTIN SUBSTITUTE: EFFECTS ON PHYSICOCHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY QUALITIES

Abstract

In this study Ginkgo biloba leaf extract which is rich in phytochemical metabolites was used as a pectin substitute in quince jam. The extraction process was performed ultrasonically at 70°C with ethanol that gives the highest flavonoid content. The jam was produced with pectin in the traditional procedure and pectin-free jams were made using two different weight concentrations (0.05% and 0.1%) of Ginkgo biloba extract and compared to the pectin group. Shear stress value decreased when Ginkgo biloba was used as a pectin substitute so the jam becomes softer. Phenolic content 170.09 (mg/g GAE), and antioxidant activity (1.80 mM Trolox/100g) was found highest in the 0.1 g extract group. Lightness and yellowness increased with Ginkgo biloba compared to the pectin group. The jam sample with 0.1 g extract was preferred in sensory tests.

Keywords

• Ginkgo biloba
• ultrasonic extraction
• quince jam
• antioxidant
• rheological behaviour

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